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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 145.3
  • Total Fat: 6.7 g
  • Cholesterol: 16.2 mg
  • Sodium: 309.2 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 7.9 g

View full nutritional breakdown of Borsch calories by ingredient
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Serving Size: Makes 20 servings, 1 serving - 1.5 cup Serving Size: Makes 20 servings, 1 serving - 1.5 cup
Number of Servings: 11


    *Peppers, sweet, red, fresh, 0.25 cup, choppeds
    * Beef, top sirloin, 200 grams
    * Garlic, 2 cloves (remove)
    * Red Ripe Tomatoes, 2 medium whole (2-3/5" dia)
    * Tomato Paste, 0.3 cup
    * Corn Oil, 4 tbsp
    * Carrots, raw, 1 medium
    * Onions, raw, 1 medium (2-1/2" dia)
    * Beets, fresh, 115 grams
    *Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.)
    * Cabbage, fresh, 500 grams
    * Water, tap, 10 cup (8 fl oz)
    * Salt, 1 tsp
    Seasonings: cayenne pepper, black ground pepper, paprika, bay leaves, allspice, (also called Jamaica pepper, or myrtle pepper).
    1 tbsp white vinegar.


Best borsch requires equal combination of pork and beef. If only pork is used, reduce vinegar, because pork provides somewhat sour taste.
Prepare meat broth with 10 cups of water. Preferably use uncut piece of meat. It makes scum removal easier. Cool down slightly. Take meat out and cut into 1 inch cubical peaces. Put it back.
Shred cabbage, peppers, fresh tomato, carrots, beats, onions. Cube potatoes.
Saute onions in oil until golden brown, add carrots and saute a little more. Transfer to the broth. Add potatoes to the broth. Cook on the medium heat while preparing beats.
Saute beets until half-cooked, add vinegar and tomato paste. Saute a little more and transfer to the broth. Add all remaining ingredients. Cook until potatoes are ready.

Serve with chopped dill and parsley, sour cream, pumpernickel / rye bread.

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