Nutritional Info

Nutrition Facts

Serving Size 1 (107g)

Calories 137
Calories from Fat 41 (30%)
Amount Per Serving %DIV
Total Fat 4.6g 7%
Saturated Fat 1.5g 8%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 107.6mg 36%
Sodium 296mg 13%
Potassium 146.5mg 3%
Total Carbohydrate 1g 0%
Dietary Fiber 0.3g 1%
Sugars 0.5g
Protein 21.3g 43%

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Recipe Description
This traditional Russian soup is eaten warm or cold with a boiled potato or boiled egg. In the old days, before we knew about cholesterol, we ate it cold with sour cream and it was really delicious. Now my family eats it cold with yogurt, cottage cheese and chopped vegetables.
Prep time
1 hr
Cook time
30 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
2 Cup(c)  beets, shredded
1/4 Teaspoon(t)  salt, or to taste
2 Tablespoon(T)  sugar
1 Quart(q)  small onion
1 1/2 Cup(c)  vegetable broth
2 1/2 Cup(c)  water
3 Cup(c)  beets, cubed and peeled


In a 3 quart saucepan over medium high heat, combine the cubed beets, water, broth, onion, sugar and salt. Bring to a boil. Reduce heat and simmer 20 minutes. Strain liquid into container, pressing liquid from vegetables into soup. Discard vegetables. Return beet broth to pot and add shredded beets. Simmer 5 minutes or until beets are cooked to desired doneness. Chill. Top with boiled potatoes, boiled egg or sour cream, if desired.

Additional notes

Variation: For each cup of borscht, stir in 1/2 cup cottage cheese, 1/3 cup chopped cucumber, 1/4 cup unflavored yogurt, 2 tablespoons chopped radish and 2 tablespoons chopped scallions.

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