Vegetarian Borscht Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This Ukrainian beet soup is made with cabbage, root vegetables, and white beans in a tangy tomato broth. It's earthy, slightly sweet, and traditionally served with sour cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large onion (chopped)
- 1 large green bell pepper (chopped)
- 3 medium carrots (chopped)
- 3 large beets (peeled and cut into matchsticks)
- 5 cups green cabbage (thinly sliced)
- 4 large potatoes (peeled and cubed)
- 2 tablespoons olive oil (extra virgin)
- 6 ounces can tomato paste (low sodium)
- 11 cups vegetable broth (low sodium)
- 14 ounces can cannellini beans (low sodium, rinsed & drained)
- 3 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper (to taste)
- 1 teaspoon sugar
- 1 tablespoon white vinegar
- 3 large garlic cloves (grated)
- 1/4 cup fresh dill or parsley (finely chopped)
- Sour cream and pampushky (for serving)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 5m
- Sodium
- 1083mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1278mg
- Calcium
- 125mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1083MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.