Classic borscht

Traditional Ukrainian beet soup with cabbage and beef.

Number of servings

4

Nutrients

For entire dish

Calories

447 kcal

Protein

24 g

Carbohydrates

45.4 g

Fat

20.3 g

Fiber

10.1 g

Per serving

Calories

112 kcal

Protein

6 g

Carbohydrates

11.4 g

Fat

5.1 g

Fiber

2.5 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

434.3 mcg

C

74.9 mg

E

4.1 mg

K

89.7 mcg

B9

137.8 mcg

B12

2 mcg

Fe

2.5 mg

Ca

17 mg

K⁺

685 mg

Zn

3.6 mg

Ingredients

• Beetroot — 80 g
• White cabbage — 100 g
• Potato — 100 g
• Carrot — 40 g
• Onion — 40 g
• Tomato — 50 g
• Lean beef — 80 g
• Tomato paste — 15 g
• Sunflower oil — 10 g
• Garlic — 5 g
• Table salt — 3 g
• Sour cream — 20 g

Cooking instructions

1. Grate the beet and carrot.
2. Dice the potato.
3. Shred the cabbage.
4. Finely chop the onion.
5. Dice the tomato.
6. Mince the garlic.
7. Bring 1 L water to a boil in a pot.
8. Add the diced beef and simmer gently for 40–50 minutes, skimming foam.
9. Add the potato and cabbage.
10. Cook for 15 minutes.
11. Heat the sunflower oil in a skillet.
12. Sauté the onion until translucent, 3–4 minutes.
13. Add the carrot and beet.
14. Cook for 8–10 minutes.
15. Add the tomato and tomato paste to the skillet.
16. Cook for 5 minutes, until softened.
17. Transfer the sauté to the pot.
18. Season with salt and garlic.
19. Simmer for 10–15 minutes, until tender.
20. Taste and adjust the seasoning.
21. Remove from the heat when the broth tastes rich and the vegetables are done.
22. Serve hot with a spoonful of sour cream in each bowl.