Vegetarian Borscht

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.7
  • Total Fat: 9.8 g
  • Cholesterol: 7.2 mg
  • Sodium: 412.0 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 7.6 g

View full nutritional breakdown of Vegetarian Borscht calories by ingredient
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Number of Servings: 6


    1 lb beets (about 4 beets)
    1 medium onion, chopped
    2 cloves garlic
    2 carrots
    6 cups chicken stock
    2 tbsp red wine vinegar
    1 tbsp honey
    3 tbsp olive oil

    salt & pepper to taste
    fat-free plain yogurt as garnish (not included in nutrition info)


- Scrub the beets and bake them on tin foil for an hour at 400 degrees (before they go in the oven, drizzle a little olive oil and add salt and pepper). Take them out of the oven and let them cool while you...

- In a large pot, saute chopped onion and chopped garlic and chopped carrots in the remaining olive oil for about 10 minutes.

- Add chicken stock to the pot and simmer for 20 minutes, meanwhile...

- Remove beets from their skins and chop into large chunks.

- Turn off the heat and add the beets to the pot and blend the soup with an immersion blender (or alternatively put the beets in a blender and add the soup).

- Add the vinegar and honey and stir.

- Add salt & pepper to taste.

When serving, add a dollop of fat-free yogurt. (soup can be served hot or cold)

Number of Servings: 6

Recipe submitted by SparkPeople user ALTHORP.

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