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Picture of Roasted Beet and Potato Borscht
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1330 kcal 66 %
  • Fat 40 g 61 %
  • Saturated 8 g 40 %
  • Carbs 212 g 71 %
  • Fiber 39 g 155 %
  • Protein 53 g 106 %
  • Cholesterol 9 mg 3 %
  • Sodium 6409 mg 267 %
  • Calcium 401 mg 40 %
  • Magnesium 385 mg 92 %
  • Potassium 6475 mg 138 %
  • Iron 18 mg 101 %
  • Zinc 7 mg 60 %
  • Phosphorus 1082 mg 155 %
  • Vitamin A 68 µg 8 %
  • Vitamin C 99 mg 110 %
  • Thiamin (B1) 1 mg 62 %
  • Riboflavin (B2) 1 mg 76 %
  • Niacin (B3) 25 mg 155 %
  • Vitamin B6 3 mg 213 %
  • Folate equivalent (total) 1100 µg 275 %
  • Vitamin B12 1 µg 51 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 4 mg 30 %
  • Vitamin K 41 µg 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Summer Borscht recipes

Ingredients

  • 2 pounds red beets, scrubbed, peeled, and cut into a medium dice
  • 1 pound russet potatoes, peeled and cut into a medium dice
  • 2 shallots, coarsely chopped
  • 3 to 5 sprigs thyme
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 5 cups low-sodium chicken broth or water
  • 1 tablespoon red-wine vinegar
  • Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

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