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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 270.0
  • Total Fat: 8.7 g
  • Cholesterol: 16.0 mg
  • Sodium: 2,582.8 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 7.3 g

View full nutritional breakdown of Borscht calories by ingredient
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This is an ultra-simple, vegetarian borscht recipe. This is an ultra-simple, vegetarian borscht recipe.
Number of Servings: 6


    3 beets, diced
    1 red cabbage, finely chopped
    2 large onions, finely chopped
    fresh dill weed
    2 carrots, finely chopped
    1/4 cup lemon juice
    2 tbsp salt
    1 large potato, diced
    1 cup chopped tomatoes
    4 cloves garlic, crushed
    1 tbsp olive oil
    1 tsp sugar
    1 tbsp black pepper
    sour cream and rye bread (optional, as garnish)


1. Combine beets, dill weed, lemon juice, red cabbage, carrots, and potato in a large pot containing approx. 10 cups water, and bring to boil.

2. Sautée garlic and onions in a skillet with 1 tbsp olive oil until onions appear transparent.

3. Throw onions and garlic into the pot. Add salt, sugar, and black pepper to taste. Let simmer undisturbed for two hours. The borscht is ready!

Serve borscht with low-fat sour cream on top and rye or pumpernickel bread on the side.

This recipe freezes well, so you can double or triple the ingredients if you want leftovers.

Number of Servings: 6

Recipe submitted by SparkPeople user PRONEK.

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