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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 98.4
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 70.6 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 5.7 g
  • Protein: 3.9 g

View full nutritional breakdown of Kay's Vegetarian Borscht calories by ingredient
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Kay's Vegetarian Borscht

Submitted by: MYARTEMIS13

Introduction

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Number of Servings: 8

Ingredients

    4 medium sized beets, diced
    1 leeks, finely cut
    1 medium onion, chopped and fried in 1 tbsp Olive Oil until translucent
    2 medium sized stalks Celery, diced
    1 medium head of cabbage, diced
    3 tbsp White Vinger (or to taste)
    1 tbsp Lemon Juice
    5 tbsp Dill Weed, dried
    3 tbsp Black Pepper
    3 tbsp Garlic Powder

Directions

Put Beets, Cabbage, Onions, Leek and Celery in a large pot. Cover vegetables with water (top up as needed) and boil until beets are tender (about 30 min). Using a potatoe masher or something similar, mash mixture for about 5 min or until soup looks like a really chunky puree. Add Garlic, Pepper, Dill Weed, Vinegar and Lemon Juice to the pot. Boil for another 30 min, again topping up wated as needed.

Before serving, add a dalop (1 tbsp) of sour cream to each bowl of soup. Please note that recipe/nutrition information does not include sour cream.

Number of Servings: 8

Recipe submitted by SparkPeople user MYARTEMIS13.






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Member Ratings For This Recipe

  • I only used 1 tsp freshly ground pepper and left out the distilled vinegar. Great dish for the cold fall evenings! - 11/26/10

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  • If I were to make this again, I'd probably use 3 tsp. of pepper rather than 3 Tbsp of pepper. I couldn't get past the pepper to really enjoy the other flavors. - 11/22/09

    Was this review helpful?   yes  No