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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 89.1
  • Total Fat: 3.1 g
  • Cholesterol: 1.9 mg
  • Sodium: 260.0 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.2 g

View full nutritional breakdown of Borscht calories by ingredient
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This is my vegetarian version of hot beet borscht. This is my vegetarian version of hot beet borscht.
Number of Servings: 6


    1 bunch beets with the tops removed and chopped
    1 cup cabbage chopped
    1 cup chopped onion
    2 tsp canola oil
    1 28 oz can tomatoes, diced
    2 cups vegetable broth that isnt too salty.
    2 tsp granulated sugar
    1 oz lemon juice
    Salt and pepper to taste
    2 Tbsp Light sour cream


Peel and grate beets, reserving the beet tops. Chop the beet tops finely. Shred the cabbage. Chop the onions. Using a large soup pot, saute the onions in the canola oil until the onions are transparent.

Add the canned tomatoes including the juice and the vegetable broth, bring to a boil. Simmer for 20 minutes. Add the grated beets and chopped cabbage. Cook for 30 minutes.

Add sugar and lemon to taste for sweet and sour
flavor. Salt and pepper to taste. The soup is improved with a generous amount of ground pepper.

Serve with a small amount of sour cream in the center of the bowl.

Number of Servings: 6

Recipe submitted by SparkPeople user BUMBLEBBB.

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