Nutritional Info

Nutrition Facts

Serving Size 1 (642g)

Calories 1356
Calories from Fat 991 (73%)
Amount Per Serving %DIV
Total Fat 110.1g 169%
Saturated Fat 17.5g 88%
Monounsaturated Fat 25.2g
Polyunsaturated Fat 67.4g
Trans Fat 0.0g
Cholesterol 263.2mg 88%
Sodium 3963.2mg 172%
Potassium 697.1mg 15%
Total Carbohydrate 79.5g 27%
Dietary Fiber 1.6g 6%
Sugars 52.8g
Protein 9.2g 18%

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Recipe Description
There are many versions of this Russian and Polish beet soup. This one includes fresh beets along with other vegetables. It can be served hot or cold, but always with a dollop of sour cream on top.
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
5 Cup(c)  chicken stock or broth
2 Cup(c)  cabbage, shredded
1 Cup(c)  yellow onion, chopped
2   stalks celery, chopped
1   carrot, chopped
1 Clove(clv)  garlic, minced
5 1/2 Cup(c)  raw beets, peeled and chopped
2 Teaspoon(t)  sugar
1 Teaspoon(t)  paprika
1/4 Teaspoon(t)  salt
1 Pinch(pn)  pepper, freshly ground, to taste
1 Teaspoon(t)  dill weed, dried
1 Tablespoon(T)  red wine vinegar


In a large soup pot, combine stock, cabbage, onion, celery, carrot and garlic. Bring to a boil. Reduce heat to medium low and simmer, covered, 15 minutes. Add beets, sugar, paprika, salt, pepper and dill weed and simmer, covered, until all vegetables are tender, 20 to 25 minutes longer. Add vinegar and mix well. Serve in bowls with a dollop of sour cream.

Additional notes

Tip: You can use cooked beets, but the flavor won't be as intense. If using cooked beets, reduce the final cooking period to 10 minutes.

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