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Red Beet Borscht

Red Beet Borscht Recipe

  • 3 medium beets (500 g) whole, leaves and stems discarded
  • 10 cups (2½ L) water
  • 2 tablespoons olive oil or vegetable oil
  • 1 small onion, peeled, halved, and thinly sliced (about ½ cup)
  • 1 medium tomato, peeled and chopped (about ½ cup)
  • 3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and grated (about 2 cups)
  • 2 large carrots, peeled and grated (about 1½ cups)
  • ¼ medium-head green cabbage, finely shredded (about 4 cups)
  • 1 bay leaf
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • Sour cream or crème fraîche
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 152kcal (8%)
Total Fat 5g (8%)
Saturated Fat 0g (2%)
Cholesterol 0mg (0%)
Total Carbohydrate 25g
Dietary Fiber 5g
Sugars 9g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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