Nutrition balance score
Great
Glycemic Index
67
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories313.8 kcal (16%)
Total Fat18 g (26%)
Carbs29.8 g (11%)
Sugars6 g (7%)
Protein10.4 g (21%)
Sodium182.1 mg (9%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the broth
For the Sautéed Vegetables:
2Beetroots
small
1Carrot
medium
3Onions
medium
4 tablespoonsVegetable oil
Citric acid
or vinegar or 1/2 lemon
2 tablespoonsTomato paste
For the Soup:
Instructions
Make the Broth:
Step 1
Pour cold water into a pot and add the meat
Step 2
Bring to a boil on medium heat, removing any foam
Step 3
Once boiling, cover and simmer for 1-1.5 hours
Prepare the Sautéed Vegetables:
Step 4
Grate beetroots (coarse grater)
Step 5
Grate carrots (medium grater)
Step 6
Dice onions
Step 7
Sauté onions and carrots in oil for 5 minutes
Step 8
Add beetroots and acidic component (lemon juice/vinegar/citric acid)
Step 9
Cook for 5 more minutes
Step 10
Add tomato paste, mix, and cook for another 5-7 minutes
Assemble the Borscht:
Step 11
Remove meat from broth
Step 12
Add shredded cabbage
Step 13
After 5-10 minutes, add sliced potatoes
Step 14
Cut meat into cubes and return to pot
Step 15
Add salt to taste
Step 16
Add the sautéed vegetables and mix
Step 17
Add bay leaves and chopped herbs
Step 18
Cover and cook for 5-7 minutes
Step 19
Optionally add minced garlic, cloves, or black pepper
Step 20
Let it rest covered for 5-10 minutes
Notes
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Delicious
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Makes leftovers
Moist
