Jewish Borscht Soup
Created by dienia b on January 25, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 45m
- Recipe #42240
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground sumac
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 15 ounces beets, diced, undrained (1 can)
- 1 cup diced frozen carrots
- 4 cups vegetable broth
- 2 tablespoons fresh dill weed, minced
- 2 tablespoons lemon juice
- 4 ounces feta cheese, crumbled
- 2 ounces sour cream
How to Make
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Step 1: Heat oil in the stock pot.
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Step 2: Cook the onions until translucent.
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Step 3: Add garlic, they used more.
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Step 4: Add spices, broth, beets and carrots.
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Step 5: Simmer for 40 minutes.
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Step 6: Add dill.
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Step 7: Put in bowls garnish with feta and sour cream.
Nutritional Facts
- Serving Size: 1 (410.1 g)
- Calories 235.6
- Total Fat - 14.3 g
- Saturated Fat - 5.5 g
- Cholesterol - 20.8 mg
- Sodium - 1507 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 3.1 g
- Sugars - 9 g
- Protein - 10.7 g
- Calcium - 341.7 mg
- Iron - 1.7 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.1 mg