Directions:
- In a large skillet, brown the onions, beets, carrots, and potato separately in oil, stirring occasionally, about 10 to 12 minutes.
- In a large pot, bring water to boil.
- When water is boiling, add the cabbage, green pepper, and celery; the vegetables will cool the water, so bring it back to boil.
- Then add the browned vegetables from the skillet, salt, and pepper; simmer until the vegetables are soft but not mushy, about 20 minutes, then add the tomato juice.
- Serve hot, topped with a generous dollop of sour cream and a sprinkle of dill.
- If you put the borshch in a crockpot and bring along the garnish, it goes over well at potlucks, too!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.58 Kcal (1062 kJ) | ||
| Calories from fat | 89.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.97g | 15% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 338.86mg | 14% | |
| Potassium | 1169.97mg | 25% | |
| Total Carbs | 38.08g | 13% | |
| Sugars | 18.06g | 72% | |
| Dietary Fiber | 12.27g | 49% | |
| Protein | 6.89g | 14% | |
| Vitamin C | 115.9mg | 193% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.8mg | 4% | |
| Calcium | 220.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 32.91 Kcal (138 kJ) | ||
| Calories from fat | 11.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 15% | |
|---|---|---|---|
| Cholesterol | 1.31mg | 3% | |
| Sodium | 43.97mg | 14% | |
| Potassium | 151.83mg | 25% | |
| Total Carbs | 4.94g | 13% | |
| Sugars | 2.34g | 72% | |
| Dietary Fiber | 1.59g | 49% | |
| Protein | 0.89g | 14% | |
| Vitamin C | 15mg | 193% | |
| Vitamin A | 0.1mg | 26% | |
| Iron | 0.1mg | 4% | |
| Calcium | 28.7mg | 22% | |
* 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.
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