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Soup · 6 servings

Borshch with pickled beetroot

A vegetable borshch built on strained mushroom-and-vegetable broth, with potatoes, cabbage, sautéed vegetables and a tangy pickled-beetroot finish.

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At a glance

All meals · 30 minutes active preparation · Total time not confirmed · Main requiring grain

Method range: 3–12 servings.

Contains: mushrooms in broth. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy
640 kJ*
Protein
4.6 g*
Carbs
24.1 g*
Fat
2.7 g*
Iron
1.5 mg*
Calcium
55.9 mg*
Folate
96.1 µg*
Vitamin C
106.4 mg*

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

Explore all nutrients, food components & ingredient contributions ↓
Calculation limitations

Ingredients

Original ingredient list
  • Vegetable scraps: capsicum, carrot and onion: Not specified
  • Mushrooms or mushroom scraps: Not specified
  • Dill and parsley stems: Not specified
  • Water: Not specified; implicit in broth
  • Salt: To taste; author checks again with potatoes — Sodium is unquantified.
  • Crushed juniper berries: Some
  • Allspice: Not specified
  • Whole cloves: A couple
  • Garlic, crushed: A couple of cloves
  • Potatoes, diced: Not specified
  • No Beef Better Than Bouillon OR mushroom seasoning: Optional; not specified — Alternatives, not both mandatory.
  • Onion, finely chopped: Not specified
  • Carrots, shredded: Not specified
  • Capsicum, diced; any colour: Not specified
  • Tomato paste: Not specified
  • Fresh tomatoes, diced: A couple; preferred addition
  • Green cabbage, thinly sliced: Not specified
  • Fresh dill and parsley: Not specified
  • Spring onion: Not specified; preferred addition
  • Garlic, finely chopped: Not specified — Separate addition from the crushed broth garlic.
  • Canned pickled beetroot, blended: 1 can; can size/drained weight/brine use not specified
  • Fresh bread: Serving suggestion; amount unspecified — Not included in the soup quantity or future soup nutrition.

Nutrition weights for 6 servings. Changing the batch size keeps the per-serving nutrition the same.

  • Potatoes, peeled and diced450 g
  • Brown onion, finely chopped150 g
  • Carrot, shredded200 g
  • Red capsicum, diced150 g
  • Tomato paste, no added salt40 g
  • Fresh tomatoes, diced250 g
  • White cabbage, thinly sliced300 g
  • Pickled beetroot, drained450 g
  • Fresh dill10 g
  • Fresh parsley10 g
  • Spring onion30 g
  • Garlic, finely chopped, for finishing8 g
  • Olive oil15 g
  • Salt, added to strained broth3 g
  • Homemade mushroom and vegetable broth, strained1,500 g

Nutrition excludes the broth or seasoning contributions listed under Calculation limitations. These ingredients are included in the recipe.

Method

  1. Make the broth: put about 300 g clean capsicum, carrot and onion scraps, 150 g mushroom pieces or scraps, 10 g dill and parsley stems, 8 g crushed garlic, 3 lightly crushed juniper berries, 4 allspice berries and 2 whole cloves in a saucepan. Cover with about 1.8 litres water. These broth quantities are suggested starting amounts; the original author cooks by eye.
  2. Bring to the boil, then simmer for at least 30 minutes; a longer gentle simmer is also suitable. Strain into the soup pot and discard the solids. Top up with water, or simmer down, to obtain 1.5 litres (about 1500 g) strained broth.
  3. Add the 450 g diced potatoes and the measured 3 g salt to the strained broth. Simmer while you prepare the other vegetables, until the potatoes are approaching tender. The author checks the salt at this stage and optionally adds No Beef Better Than Bouillon or mushroom seasoning; extra seasoning changes the nutrition and is not included in this version.
  4. Heat the 15 g olive oil in a frying pan. Sauté the 150 g onion, 200 g shredded carrot and 150 g diced capsicum until softened. Stir in the 40 g tomato paste and fry it briefly before adding the 250 g diced tomatoes. Continue until the vegetables are mostly tender.
  5. Add the sautéed vegetables and 300 g thinly sliced white cabbage to the soup. Simmer until the potatoes and cabbage are tender, stirring occasionally.
  6. Drain and blend the 450 g pickled beetroot. Near the end of cooking, add it with the dill, parsley, spring onion and 8 g finely chopped finishing garlic. Warm through gently. Adding the beetroot late keeps the tangy flavour and vibrant colour the author likes.
  7. Divide into 6 bowls. Serve with fresh bread if desired; bread is an accompaniment and is not included in the soup nutrition.
  8. Fresh-beetroot variation: the author also describes grating fresh beetroot and sautéing it with the vegetables instead of adding blended pickled beetroot at the end. This is an alternative version; update the ingredient in your saved copy to recalculate it.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

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Nutrition

Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.

Overview, per serving
NutrientAmountReference comparison
640 kJPartial reported amountCooking estimate incomplete—
4.6 gPartial reported amountCooking estimate incomplete—
2.7 gPartial reported amountCooking estimate incomplete—
6.5 gPartial reported amountCooking estimate incomplete26%AI · reported contribution only
24.1 gPartial reported amountCooking estimate incomplete—
56 mgPartial reported amountCooking estimate incomplete6%RDI · reported contribution only
2 µgPartial reported amountCooking estimate incomplete1%RDI · reported contribution only
1.5 mgPartial reported amountCooking estimate incomplete9%RDI · reported contribution only
0.00 µgPartial reported amountCooking estimate incomplete0%RDI · reported contribution only
96 µgPartial reported amountCooking estimate incomplete24%RDI · reported contribution only
106.4 mgPartial reported amountCooking estimate incomplete237%RDI · reported contribution only

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed; not kitchen tested. Active time is an editorial estimate; total time and finished yield have not been measured. Broth and blend product labels need checking for dietary suitability. Serve with bread if desired.

Community recipes by u/unbalancedmoon · Published with the author’s permission

Recipes shared by Reddit u/unbalancedmoon and published with permission confirmed by the MorselMetrics owner. Quantities and serving suggestions standardised by MorselMetrics; original methods and variations retained.

u/unbalancedmoon — recipe contributor — original source
Calculation assumptions & recipe adaptations

Preserved the supplied method and variations; added practical gram amounts, measured salt, olive oil for sautéing, explicit rolling steps and portion suggestions. Source cup amounts are approximate, not validated gram conversions. Rice and cabbage doneness determine the final cooking time. Broth salt is added after straining so its contribution can be counted.

A standardised adaptation of an originally eyeballed recipe, not the author’s measured formula. Nutrition is a partial estimate: homemade broth extraction is unquantified; the listed added salt is included. Further heating losses are unmodelled. Optional bread, additional seasonings and substitutions are outside this calculation. The method has not been kitchen-tested.

  • Potatoes, peeled and diced: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Brown onion, finely chopped: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Carrot, shredded: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Red capsicum, diced: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Tomato paste, no added salt: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Fresh tomatoes, diced: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • White cabbage, thinly sliced: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Pickled beetroot, drained: Standardised edible gram quantity; source quantities were approximate or unstated. Generic drained canned beetroot record; the actual pickled product can differ. Further heating is unmodelled.
  • Fresh dill: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Fresh parsley: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Spring onion: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Garlic, finely chopped, for finishing: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Olive oil: Standardised edible gram quantity; source quantities were approximate or unstated. Oil is an editorial addition for sautéing; all is counted as retained. Further heating is unmodelled.
  • Salt, added to strained broth: Standardised edible gram quantity; source quantities were approximate or unstated. Added salt is measured; sodium from any uncalculated broth is additional. Further heating is unmodelled.
Published ingredient list (original batch)
  • Vegetable scraps: capsicum, carrot and onion: Not specified
  • Mushrooms or mushroom scraps: Not specified
  • Dill and parsley stems: Not specified
  • Water: Not specified; implicit in broth
  • Salt: To taste; author checks again with potatoes — Sodium is unquantified.
  • Crushed juniper berries: Some
  • Allspice: Not specified
  • Whole cloves: A couple
  • Garlic, crushed: A couple of cloves
  • Potatoes, diced: Not specified
  • No Beef Better Than Bouillon OR mushroom seasoning: Optional; not specified — Alternatives, not both mandatory.
  • Onion, finely chopped: Not specified
  • Carrots, shredded: Not specified
  • Capsicum, diced; any colour: Not specified
  • Tomato paste: Not specified
  • Fresh tomatoes, diced: A couple; preferred addition
  • Green cabbage, thinly sliced: Not specified
  • Fresh dill and parsley: Not specified
  • Spring onion: Not specified; preferred addition
  • Garlic, finely chopped: Not specified — Separate addition from the crushed broth garlic.
  • Canned pickled beetroot, blended: 1 can; can size/drained weight/brine use not specified
  • Fresh bread: Serving suggestion; amount unspecified — Not included in the soup quantity or future soup nutrition.

AFCD attribution, data & methods

Food matches used for nutrition
  • Potatoes, peeled and diced: Potato, pale skin, peeled, raw
  • Brown onion, finely chopped: Onion, mature, brown skinned, peeled, raw
  • Carrot, shredded: Carrot, mature, peeled, fresh, raw
  • Red capsicum, diced: Capsicum, red, fresh, raw
  • Tomato paste, no added salt: Tomato, paste, no added salt
  • Fresh tomatoes, diced: Tomato, common, raw
  • White cabbage, thinly sliced: Cabbage, white, raw
  • Pickled beetroot, drained: Beetroot, canned in brine, drained
  • Fresh dill: Dill, fresh, raw
  • Fresh parsley: Parsley, continental, fresh, raw
  • Spring onion: Onion, spring, fresh, raw
  • Garlic, finely chopped, for finishing: Garlic, peeled, fresh, raw
  • Olive oil: Oil, olive
  • Salt, added to strained broth: Salt, table, non-iodised