Beet and Cabbage Borscht Recipe

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Beet and Cabbage Borscht
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  1. Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 152.87 Kcal (640 kJ)
Calories from fat 21.6 Kcal
% Daily Value*
Total Fat 2.4g 4%
Cholesterol 7.2mg 2%
Sodium 358.19mg 15%
Potassium 387.03mg 8%
Total Carbs 15.38g 5%
Sugars 7.53g 30%
Dietary Fiber 1.09g 4%
Protein 7.87g 16%
Vitamin C 7mg 12%
Iron 0.1mg 1%
Calcium 24.9mg 2%
Amount Per 100 g
Calories 44.33 Kcal (186 kJ)
Calories from fat 6.26 Kcal
% Daily Value*
Total Fat 0.7g 4%
Cholesterol 2.09mg 2%
Sodium 103.87mg 15%
Potassium 112.23mg 8%
Total Carbs 4.46g 5%
Sugars 2.18g 30%
Dietary Fiber 0.32g 4%
Protein 2.28g 16%
Vitamin C 2mg 12%
Calcium 7.2mg 2%

* 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

  • 3
  • 3

Good Points

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

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