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  Vegetable oil 2 Tablespoon
  Onions 3 Large, chopped
  Beets 3 , peeled and grated
  Beets 2 , peeled and cubed
  Carrot 1 , chopped
  Potatoes 2 , peeled and cubed
  Red cabbage head 1 Medium, shredded
  Vegetable broth 2 Quart (Homemade)
  Chopped peeled tomatoes 2 Cup (32 tbs) (Fresh Or Canned)
  Dill seeds 1⁄2 Teaspoon, freshly ground in a mortar or electric grinder
  Bay leaves 2 , crumbled
  Soy flour 1 Tablespoon
  Brewers yeast 3 Tablespoon
  Salt 1 Teaspoon (Or To Taste)
  Yogurt 1⁄4 Cup (4 tbs)

1. Heat the oil in a large kettle and saute the onions, beets, carrot, potatoes, and cabbage, for 15 minutes, stirring occasionally.
2. Add the broth, cover, and simmer until the vegetables are crisp-tender.
3. Combine the tomatoes, dill seeds, bay leaves, soy flour, brewer's yeast, and salt and add to the kettle. Cook for 10 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2517 Calories from Fat 374

% Daily Value*

Total Fat 46 g70.9%

Saturated Fat 6.9 g34.7%

Trans Fat 0 g

Cholesterol 7.3 mg2.4%

Sodium 6922 mg288.4%

Total Carbohydrates 481 g160.4%

Dietary Fiber 129 g515.9%

Sugars 205.4 g

Protein 100 g199.7%

Vitamin A 831.2% Vitamin C 2768.2%

Calcium 171.9% Iron 271.1%

*Based on a 2000 Calorie diet

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