Directions:
- Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 minutes. Drain and keep warm.
- While potatoes are boiling, sauté carrots, celery, and onion in oil in a 3-quart heavy saucepan over high heat, stirring frequently, until beginning to brown. Add broth and bring to a boil. Simmer, covered, until vegetables are tender, about 13 minutes. Stir in beets and their brine and simmer, covered, 8 minutes more. Ladle borscht into bowls and add potatoes. Top with sour cream and dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.48 Kcal (1266 kJ) | ||
| Calories from fat | 42.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 7% | |
|---|---|---|---|
| Cholesterol | 4.2mg | 1% | |
| Sodium | 535.94mg | 22% | |
| Potassium | 866.66mg | 18% | |
| Total Carbs | 62.25g | 21% | |
| Sugars | 28.2g | 113% | |
| Dietary Fiber | 10.05g | 40% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 2.6mg | 14% | |
| Calcium | 111.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 63.48 Kcal (266 kJ) | ||
| Calories from fat | 8.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 7% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 1% | |
| Sodium | 112.47mg | 22% | |
| Potassium | 181.87mg | 18% | |
| Total Carbs | 13.06g | 21% | |
| Sugars | 5.92g | 113% | |
| Dietary Fiber | 2.11g | 40% | |
| Protein | 1.07g | 10% | |
| Vitamin C | 5.9mg | 47% | |
| Vitamin A | 0.4mg | 61% | |
| Iron | 0.5mg | 14% | |
| Calcium | 23.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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