Barley Borscht Recipe

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Barley Borscht
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  1. In a Dutch oven, combine beef bones, onion, bay leaf, salt, peppercorns and water. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Strain broth; discard bones, onion and seasonings. Skim fat and return broth to the kettle. Add rutabaga, beets, celery, cabbage, carrots, potatoes and barley. Return to a boil; reduce heat. Cover and simmer 50 minutes or until vegetables are almost tender and barley is cooked. Stir in tomatoes and vinegar; heat through. Ladle into serving bowls. Top with a dollop of sour cream if desired. Sprinkle with dill. Yield: 16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 68.76 Kcal (288 kJ)
Calories from fat 0.01 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 220.69mg 9%
Potassium 438.07mg 9%
Total Carbs 16g 5%
Sugars 6.73g 27%
Dietary Fiber 4.21g 17%
Protein 2.1g 4%
Vitamin C 21.2mg 35%
Vitamin A 0.6mg 19%
Iron 0.5mg 3%
Calcium 59.7mg 6%
Amount Per 100 g
Calories 27.63 Kcal (116 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 88.67mg 9%
Potassium 176mg 9%
Total Carbs 6.43g 5%
Sugars 2.7g 27%
Dietary Fiber 1.69g 17%
Protein 0.84g 4%
Vitamin C 8.5mg 35%
Vitamin A 0.2mg 19%
Iron 0.2mg 3%
Calcium 24mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
  • 2

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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