Recipe courtesy of Centsless Meals

Quick & Easy Borscht


Makes 4 – 6 servings.

1. Drain beets; discard liquid.

2. Heat oil in large saucepan or Dutch oven over medium heat. Add potato pieces and coleslaw mix. Cook 5 to 7 minutes or until vegetables are softened, stirring occasionally. Stir in garlic.

3. Add vegetable broth and bay leaf. Reduce heat and simmer 10 minutes. Add beets. Continue simmering about 5 minutes or until potatoes are tender. Season with salt and pepper, as desired.

4. Serve topped with sour cream and chopped fresh dill, if desired.



  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 1 tablespoon olive oil
  • 1 small russet potato peeled and diced
  • (1/4-inch), about 1 cup diced
  • 4 cups coleslaw mix1 clove garlic, minced
  • 6 cups low sodium vegetable broth
  • 1 Bay leaf
  • Salt
  • Pepper
  • Sour cream
  • Chopped fresh dill, optional

Nutrition Information

Nutrition information per serving (1/4 of recipe): 140 calories; 5g protein; 23g carbohydrate; 3.5g fat; 210mg sodium; 0mg cholesterol; 2g dietary fiber; 0.92mg iron; 0.07mg thiamin; 0mcg vitamin A; 16.26mg vitamin C.