Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Borscht Soup

 
One serving costs about $5.04 One serving costs about $5.04

$5.04 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian soup european,eastern european
spoonacular Score:71%

Spoonacular Score: 71%

 

Borscht Soup is a gluten free and lacto ovo vegetarian soup. One portion of this dish contains approximately 11g of protein, 58g of fat, and a total of 870 calories. This recipe serves 1. For $5.04 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It is perfect for Autumn. Head to the store and pick up baby carrots, vegetable oil, lemon juice, and a few other things to make it today. It is brought to you by Foodista. It is an expensive recipe for fans of Eastern European food. From preparation to the plate, this recipe takes roughly roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Try Borscht (Beet Soup), Borscht (beetroot Soup), and Shchavel Borscht (Sorrel Soup) for similar recipes.

Ingredients

Servings:
4 cups
4 cups water
water
0.5
0.5  yellow onion
yellow onion
1 stalk
1 stalk celery
celery
4
4  beets
beets
10 large
10 large baby carrots
baby carrots
1
1  apple
apple
0.5 cups
0.5 cups mushrooms
mushrooms
1
1  red bell pepper
red bell pepper
1 tsp
1 tsp red wine vinegar
red wine vinegar
1 Handful
1 Handful fresh dill
fresh dill
1 Tbsp
1 Tbsp sour cream
sour cream
2 tsps
2 tsps thyme
thyme
2 Tbsps
2 Tbsps butter
butter
2 Tbsps
2 Tbsps lemon juice
lemon juice
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
some
some salt and pepper
salt and pepper
4 cups water
4 cups
water
0.5  yellow onion
0.5
yellow onion
1 stalk celery
1 stalk
celery
4  beets
4
beets
10 large baby carrots
10 large
baby carrots
1  apple
1
apple
0.5 cups mushrooms
0.5 cups
mushrooms
1  red bell pepper
1
red bell pepper
1 tsp red wine vinegar
1 tsp
red wine vinegar
1 Handful fresh dill
1 Handful
fresh dill
1 Tbsp sour cream
1 Tbsp
sour cream
2 tsps thyme
2 tsps
thyme
2 Tbsps butter
2 Tbsps
butter
2 Tbsps lemon juice
2 Tbsps
lemon juice
2 Tbsps vegetable oil
2 Tbsps
vegetable oil
some salt and pepper
some
salt and pepper

Equipment

blender
blender
bowl
bowl
pot
pot
blender
blender
bowl
bowl
pot
pot


Instructions

Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery. Add 1 cup of water to a pot, along with butter and olive oil and set to a medium heat. When the water starts to boil, add the vegetables and the apple and set to a medium heat for 20 minutes, checking on it periodically. Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes. Drain some of the water (about 75%) and set aside. Remove some chucks of beets and set aside. Add the remaining contents to a blender, along with the rest of the water. If you find that the soup is too thick, add more water. Pour into a bowl and add the beet chunks, along with

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.04
Ingredient
½ yellow onion
1 stalk celery
4 beets
10 larges baby carrots
1 apple
½ cups mushrooms
1 red bell pepper
1 teaspoon red wine vinegar
1 Handful fresh dill
1 Tbsp sour cream
2 teaspoons thyme
2 tablespoons butter
2 tablespoons lemon juice
2 tablespoons vegetable oil
Price
$0.12
$0.15
$1.82
$0.56
$0.60
$0.27
$0.60
$0.03
$0.04
$0.08
$0.21
$0.24
$0.20
$0.11
$5.04

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
869 Calories
11g Protein
58g Total Fat
87g Carbs
36% Health Score
Limit These
Calories
869
44%

Fat
58g
89%

  Saturated Fat
40g
256%

Carbohydrates
87g
29%

  Sugar
58g
64%

Cholesterol
80mg
27%

Sodium
867mg
38%

Get Enough Of These
Protein
11g
22%

Vitamin A
25987IU
520%

Vitamin C
205mg
249%

Folate
501µg
125%

Fiber
23g
93%

Manganese
1mg
86%

Potassium
2286mg
65%

Vitamin B6
0.98mg
49%

Vitamin K
45µg
44%

Copper
0.84mg
42%

Magnesium
148mg
37%

Vitamin B2
0.62mg
36%

Iron
5mg
33%

Phosphorus
314mg
31%

Vitamin E
4mg
29%

Vitamin B3
5mg
27%

Vitamin B5
2mg
26%

Vitamin B1
0.33mg
22%

Calcium
216mg
22%

Zinc
2mg
16%

Selenium
9µg
13%

Vitamin D
0.62µg
4%

Vitamin B12
0.09µg
2%

covered percent of daily need

Related Recipes