Recipes · Ukrainian · Soups and Broths
Borscht (Ukrainian Beet Soup)
One serving has 339 kcal and 7 g protein, and at least a fifth of a woman's daily need of vitamin C (84%), vitamin K (80%), vitamin A (58%), manganese (52%), folate (49%) and pyridoxine (48%). Ready in 65 minutes.
- Preparation: 20 min
- Cooking: 45 min
- Makes: 1 serving (755 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free
- Contains: celery, dairy
Ingredients
- 120 g Beets, raw
- 80 g Cabbage, green, raw
- 80 g Potatoes, raw
- 40 g Carrots, raw
- 30 g Onions, raw
- 15 g Tomato paste
- 5 g Garlic, raw
- 200 g Vegetable broth
- 12 g Sunflower oil
- 0.2 g Bay leaves
- 1 g Salt
- 20 g Sour cream
- 2 g Dill, fresh
- 150 g Water
Method
- Peel and grate or julienne the beets and carrot; dice the potato, shred the cabbage, and finely chop the onion and garlic.
- Heat the oil in a large pot and sauté the onion, garlic and carrot for 5 minutes, then add the beet and cook for 5 minutes more, stirring, until it starts to soften.
- Stir in the tomato paste and cook for 1-2 minutes, then pour in the vegetable broth and add the bay leaf; bring to a simmer.
- Add the potato and cook for 15 minutes, then add the cabbage and simmer for another 15-20 minutes until all the vegetables are tender.
- Season with the salt, then ladle into bowls and top with the sour cream and dill.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 339 kcal | 16% |
| Carbohydrates | 44.3 g | |
| Water | 681 mL | |
| Fiber | 9.5 g | 32% |
| Protein | 7.3 g | 15% |
| Tryptophan | 0.07 g | |
| Threonine | 0.28 g | |
| Isoleucine | 0.23 g | |
| Leucine | 0.34 g | |
| Lysine | 0.34 g | |
| Methionine | 0.09 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.24 g | |
| Tyrosine | 0.17 g | |
| Valine | 0.29 g | |
| Histidine | 0.13 g | |
| Fat | 16.6 g | |
| Monounsaturated | 3.4 g | |
| Polyunsaturated | 8.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 8.2 g | |
| Saturated | 3.5 g | |
| Trans-Fats | 0.16 g | |
| Cholesterol | 11.8 mg | |
| Calcium | 132 mg | 13% |
| Copper | 0.33 mg | 37% |
| Iron | 3 mg | 17% |
| Magnesium | 77.8 mg | 25% |
| Manganese | 0.93 mg | 52% |
| Phosphorus | 180 mg | 26% |
| Potassium | 1,289 mg | 27% |
| Selenium | 3.8 µg | 7% |
| Sodium | 1,144 mg | |
| Zinc | 1.3 mg | 16% |
| Thiamin (vitamin B1) | 0.26 mg | 24% |
| Riboflavin (vitamin B2) | 0.25 mg | 23% |
| Niacin (vitamin B3) | 2.6 mg | 19% |
| Pantothenic acid (vitamin B5) | 1 mg | 20% |
| Pyridoxine (vitamin B6) | 0.63 mg | 48% |
| Folate (vitamin B9) | 197 µg | 49% |
| Cobalamin (vitamin B12) | 0.04 µg | 2% |
| Choline | 42.2 mg | 10% |
| Vitamin A | 409 µg | 58% |
| Vitamin C | 63.1 mg | 84% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 6.1 mg | 41% |
| Vitamin K | 72.2 µg | 80% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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