From Spend With Pennies
Borscht Recipe (Beet Soup)
- Time
- 50 min
- Makes
- 6
- Ingredients
- 14
10 things you may not have.
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Ingredients
- 2 tablespoons olive oil
- 4 beets (peeled and diced ½ inch, approx 1 ½ pounds)
- 2 carrots (diced ½ inch)
- 1 large russet potato (peeled and diced ½ inch)
- ½ small green cabbage (thinly sliced)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 4 cups beef broth
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 bay leaf
- salt and black pepper (to taste)
- sour cream (for serving, optional)
Nutrition · per serving
- Calories
- 157 kcal
- Fat
- 5 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 991 mg
- Protein
- 6 g
- Carbohydrate
- 24 g
- Saturated fat
- 1 g
As published by Spend With Pennies.
The method
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