Cranberry Borscht

Cranberry Borscht
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
9 cups


  • 2 tablespoon extra-virgin olive oil

  • 2 large onions, chopped (2 cups)

  • ½ teaspoon kosher salt

  • 1 pound cooked, peeled beets, chopped

  • ½ cup refrigerated mashed potatoes or leftover mashed potatoes

  • 1 cup chopped fresh or frozen cranberries

  • 1 bay leaf

  • 5 cup lower-sodium beef broth

  • 3 tablespoon finely shredded fresh horseradish or prepared horseradish

  • 2 cup shredded cabbage

  • Sour cream

  • Snipped flat-leaf Italian parsley


  1. Heat olive oil in a 4- to 6-quart Dutch oven over medium heat. Add onions and salt to hot oil and cook for 5 minutes or until tender, stirring occasionally. Add beets, potatoes, cranberries, bay leaf, beef broth, and horseradish to Dutch oven. Bring to boiling. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally. Add cabbage to soup and cook for 10 minutes more. Remove and discard bay leaf. Top individual servings with sour cream and parsley.

Nutrition Facts (per serving)

122 Calories
6g Fat
16g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 122
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 504mg 22%
Total Carbohydrate 16g 6%
Total Sugars 9g
Protein 4g
Vitamin C 17.2mg 86%
Calcium 44mg 3%
Iron 0.9mg 5%
Potassium 306mg 7%
Folate, total 67.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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