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6 Serves
89 Mins
Peel and julienne the beets, carrots, and onions using a chefs knife on a cutting board.
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GeorgianVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
38 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
39 mg / 1,250 mgPotassium
245 mg / 4,700 mgSodium
1034 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat olive oil in a large stock pot over medium heat.
Sauté the onions and carrots in the stock pot until softened, then add the beets and tomato paste, cooking for another 10 minutes.
Pour in the beef broth and add shredded cabbage, bringing the mixture to a boil before reducing to a simmer.
Simmer the soup for 40 minutes until all vegetables are tender, then season with salt and pepper to taste.
Ladle the hot Borscht into bowls and serve immediately.
38
g5
g14
g
Moroccan
Spanish