Dinner Tonight: Vegetarian Borscht Recipe

Author: Blake Royer

Nutrition

Cal/Serving: 174
Daily Value: 9%
Servings: 4

High-Fiber
Vegetarian, Gluten-Free, Wheat-Free
Fat7g11%
Saturated1g5%
Carbs26g9%
Fiber8g31%
Sugars15g0%
Protein4g8%
Sodium619mg26%
Calcium92mg9%
Magnesium51mg13%
Potassium745mg21%
Iron2mg9%
Zinc1mg5%
Vitamin A6138IU123%
Vitamin C48mg80%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg7%
Niacin (B3)1mg5%
Vitamin B60mg15%
Folic Acid (B9)180µg45%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K78µg98%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
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Dinner Tonight: Vegetarian Borscht

INGREDIENTS

  • 1 pound beets (beetroot), peeled and cut into matchsticks
  • 2 medium onions, sliced into half-moons
  • 2 large carrots, peeled and cut into matchsticks
  • 3/4 pound white cabbage, cut thinly into shreds
  • 2 tablespoons olive oil
  • 5 cups vegetable stock
  • Juice of 1/2 a lemon
  • Salt to taste
  • Coarsely ground black pepper
  • Sour cream (optional, omit for vegan soup)
  • Finely chopped parsley or chives (optional, for garnish)

Recipe Details