Easy Beets And Cabbage Borscht Recipe


Main Ingredient


 Beetroot4 (Raw)
 Tomatoes4 , skinned and chopped
 Vegetable stock/Beef stock2 Pint (1.2 Liters)
 Cabbage leaves3 Large, coarsely shredded
 Bay leaf1
 Caraway seeds1⁄2 Teaspoon
 Black peppercorns6 , crushed
 Red wine vinegar5 Tablespoon
 Sugar2 Tablespoon
 Potatoes6 Small
 Salt To Taste
 Soured cream6 Teaspoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2422 Calories from Fat 119

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 15.6 mg5.2%

Sodium 4199.4 mg175%

Total Carbohydrates 543 g180.9%

Dietary Fiber 149.3 g597.1%

Sugars 259.5 g

Protein 86 g172.1%

Vitamin A 152.1% Vitamin C 2174%

Calcium 158.2% Iron 201.2%

*Based on a 2000 Calorie diet


1. Put the beetroot into a saucepan, cover with plenty of cold water and add 1 tablespoon salt. Bring to the boil, then lower the heat, cover and simmer for 35-45 minutes. Drain, discarding the liquid, then rinse the beetroot under cold water, dry with kitchen paper and slip off the skins.
2. Grate the beetroot into a large saucepan. Add the tomatoes, stock, cabbage leaves, bay leaf, caraway seeds, peppercorns, vinegar, sugar and 2 teaspoons salt. Stir well. Bring the mixture to the boil, then lower the heat, cover and simmer gently for about 30 minutes.
3. Remove and discard the bay leaf. Drop the potatoes into the soup and continue simmering until the potatoes are tender but not too soft.