Beet Borscht

This Polish and Russian vegetable side soup recipe is low in calories and easy to make. Adjust the amount of sugar added depending on the sweetness of the beets.

Beet Borscht
8 side-dish servings
20 mins
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  • 3 pounds beets, tops removed
  • 3 medium onions, halved lengthwise (about 1 pound)
  • 1 teaspoon salt
  • 10 cups water
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 1 1/2 cups finely shredded green cabbage
Cut off all but 1 inch of beet stems and roots; wash. Do not peel.
In a 6 to 8 quart Dutch oven combine beets, onions, and salt. Add water. Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Cool slightly. Slip skins off beets; discard. Cut beets into large pieces.
Stir in sugar and lemon juice. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Cover and chill, if desired.
To serve, ladle soup into bowls, using one onion half per serving. Sprinkle cabbage over soup. Makes 8 side-dish servings.

nutrition information

Per Serving: cal. (kcal) 0, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 0, fiber (g) 0, pro. (g) 0, vit. A (RE) 0, vit. C (mg) 0, sodium (mg) 0, calcium (mg) 0, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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