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Dinner Tonight: Vegetarian Borscht Recipe
Nutrition
Cal/Serving: 173Daily Value: 9%
Servings: 4
High-Fiber
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 7g | 11% |
| Saturated | 1g | 5% |
| Carbs | 26g | 9% |
| Fiber | 8g | 32% |
| Sugars | 15g | 0% |
| Protein | 4g | 8% |
| Sodium | 1173mg | 49% |
| Calcium | 96mg | 10% |
| Magnesium | 53mg | 13% |
| Potassium | 743mg | 21% |
| Iron | 2mg | 10% |
| Zinc | 1mg | 5% |
| Vitamin A | 6148IU | 123% |
| Vitamin C | 47mg | 78% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 179µg | 45% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 77µg | 96% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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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)
