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Easy Vegetarian BorschEasy Vegetarian Borsch


Prepared by: Amy Vance
Nutrition Specialist,
University of Missouri Extension
January 17, 2016


Yield: 8 servings (1 cup)



  • 1/2 leek sliced
  • 1 red onion chopped
  • 2 carrots chopped
  • 1 medium sweet potato chopped
  • 2 beets chopped
  • 2 cups cabbage thinly sliced
  • 8 cups vegetable stock
  • 2 tbsp. olive oil



  1. Heat oil in large soup pot. Add in onions and cook until soft and brown.
  2. Stir in carrots and leeks. Pour in vegetable stock. Add sweet potato and beets cook until soft about 10 minutes.
  3. Add in cabbage and cook another 10 minutes.
  4. Serve. Optional fat free Greek yogurt can be added when served.


Nutrition information per serving:

Calories: 79

Fat: 3.7g

Carbohydrate 10.9g

Fiber: 2.7g

Protein: 1.7g

Sodium: 90mg





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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, January 15, 2016