Borscht is a name for many different types of soup found across Ukraine, Russia and more broadly Eastern Europe. The ones we know best in the United States are often made from red beets. But this version uses underappreciated golden beets, which are earthier and less sugary than their red cousins. Seasoned with coriander and caraway seeds, it makes a savory, wintry soup. Carrots add a touch of sweetness, while a dash of apple cider vinegar gives it just the right zip. A generous dollop of sour cream or yogurt makes the broth nice and silky. This soup gets better as it sits, so, if you can, make it a day or two ahead of serving.
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Serving Size: 1 to 6 serving (2468 | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 247 | ||
Calories from Fat: 66 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 8527.5mg | 294 % | |
Potassium 427.2mg | 11 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 42.4g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 247
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