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Vegetarian Borscht

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $8.06 One serving costs about $8.06 One serving costs about $8.06

$8.06 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,whole 30,vegan lunch,main course,main dish,dinner european,eastern european
spoonacular Score:92%

Spoonacular Score: 92%

 

Vegetarian Borscht might be just the main course you are searching for. For $8.29 per serving, this recipe covers 58% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 615 calories, 23g of protein, and 4g of fat each. A mixture of salt, onion, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the citric acid you could follow this main course with the Key Lime Pie With a Gingersnap Crust as a dessert. This recipe is liked by 1 foodies and cooks. This recipe is typical of Eastern European cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a caveman, gluten free, primal, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is amazing. Similar recipes include Dinner Tonight: Vegetarian Borscht, vegetarian borscht – russian veg soup, and Workday Borscht (Vegetarian/ Crock Pot).

Ingredients

Servings:
2
2  bay leaves
bay leaves
3
3  beets
beets
1
1  bell pepper
bell pepper
1 tsp
1 tsp black pepper
black pepper
1
1  carrot
carrot
1
1  celery root
celery root
3
3  celery stalks
celery stalks
some
some citric acid
citric acid
some
some fresh dill
fresh dill
2 Tbsps
2 Tbsps garlic
garlic
1
1  onion
onion
1 tsp
1 tsp salt
salt
1 large
1 large tomato
tomato
0.25
0.25  white cabbage
white cabbage
2  bay leaves
2
bay leaves
3  beets
3
beets
1  bell pepper
1
bell pepper
1 tsp black pepper
1 tsp
black pepper
1  carrot
1
carrot
1  celery root
1
celery root
3  celery stalks
3
celery stalks
some citric acid
some
citric acid
some fresh dill
some
fresh dill
2 Tbsps garlic
2 Tbsps
garlic
1  onion
1
onion
1 tsp salt
1 tsp
salt
1 large tomato
1 large
tomato
0.25  white cabbage
0.25
white cabbage

Equipment

pot
pot
pot
pot


Instructions

  1. Peel and wash the beets, celery stalks and root, onion and carrot. Put them in a large cooking pot add peeled garlic cloves and bay leaves. Full the pot with water and cook until the vegetables are tender.
  2. Meanwhile, chop some dill and cut the cabbage and the bell pepper into thin long straps. Peel the tomato and grate it.
  3. When the vegetables in the pot are tender, take everything out of the soup. Let them cool for a few minutes. Grate the beets, carrot and celery root, and put them back in the soup. Add the cabbage, the crushed tomato and the bell pepper also. Season the soup with salt, citric acid and black pepper. Its better to add the spices gradually and taste the soup all the time. Its should be only a bit sour. Also, if the beets weren't sweet enough, carefully add some sugar. Add the chopped dill.
  4. To keep the cabbage crunchy, don't overcook it. You can even turn off the heat after you add the spices.
  5. Serve hot, with sour cream and some chopped dill.
  6. During the cooking you can add some frozen or fresh pees, fresh green beans or canned dry beans.

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

Price Breakdown

Cost per Serving: $8.20
Ingredient
2 bay leaves
3 beets
1 bell pepper
1 teaspoon black pepper
1 carrot
1 celery root
3 celery stalks
some citric acid
2 tablespoons garlic
1 onion
1 large tomato
¼ white cabbage
Price
$0.04
$1.37
$0.60
$0.06
$0.11
$4.32
$0.05
$0.04
$0.36
$0.24
$0.68
$0.35
$8.20

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • 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

  • 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.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
608 Calories
22g Protein
3g Total Fat
133g Carbs
100% Health Score
Limit These
Calories
608
30%

Fat
3g
6%

  Saturated Fat
0.86g
5%

Carbohydrates
133g
45%

  Sugar
52g
58%

Cholesterol
0.0mg
0%

Sodium
3281mg
143%

Get Enough Of These
Protein
22g
45%

Vitamin K
475µg
453%

Vitamin C
341mg
414%

Vitamin A
15824IU
317%

Manganese
3mg
166%

Folate
537µg
134%

Fiber
33g
134%

Potassium
4297mg
123%

Vitamin B6
2mg
122%

Phosphorus
1063mg
106%

Magnesium
275mg
69%

Iron
9mg
53%

Vitamin B1
0.8mg
53%

Calcium
527mg
53%

Copper
0.96mg
48%

Vitamin B2
0.81mg
48%

Vitamin B3
9mg
45%

Vitamin B5
4mg
41%

Vitamin E
6mg
41%

Zinc
4mg
31%

Selenium
10µg
14%

covered percent of daily need

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