Dinner for 10

Kale Beet Borscht

Name: Kale Beet Borscht
Total time: 40 min
Yield: 10 servings
Cuisine: Eastern European
Ingredients: 12 cups reduced sodium chicken broth; 1 or 1/2 large onion; 3 potatoes; 1/4 cup quinoa; 3 beets; 2 good handfuls of chopped kale leaves; 2 bay leaves; 3/4 cup sliced carrots; 1 tbsp mrs. dash; 3 tbsp ketchup; 1/2 tbsp lemon juice

$6.97for 440 minServes 10

Beets, potatoes, quinoa, carrots, and kale simmer in chicken broth for a colorful, filling borscht.

Photo: natashaskitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Broth, 100 oz$0.07/oz typical	100 oz	$6.97Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Potatoes, 1.3 lb$0.99/lb typical	1.3 lb	$1.30Typical price
	Quinoa, 1.5 oz$0.20/oz typical	1.5 oz	$0.30Typical price
	Beets, 0.75 lb$1.99/lb typical	0.75 lb	$1.49Typical price
	Kale, 1.5$2.49 each typical	1.5	$3.74Typical price
	Carrots, 0.2 lb$1.09/lb typical	0.2 lb	$0.23Typical price
	Juice, 0.25 oz$0.04/oz typical	0.25 oz	$0.01Typical price
Total for the servings shown		$17.43

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsMustard, mayo, ketchup

Not included in the cost.

40 minstart to table
Mediumdifficulty
10servings as written
$typical cost tier

Eastern European Dairy-free Budget Family Lunches Dinners Cold-weather comfort Winter

Typical price

$1.74 per serving$6.97 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

12 cups reduced sodium chicken broth
1 or 1/2 large onion
3 potatoes
1/4 cup quinoa
3 beets
2 good handfuls of chopped kale leaves
2 bay leaves
3/4 cup sliced carrots
1 tbsp mrs. dash
3 tbsp ketchup
1/2 tbsp lemon juice

Steps

Add the broth, onion, potatoes, beets, carrots, quinoa, and bay leaves to a large pot.
Bring the soup to a boil over high heat, then reduce the heat and simmer for 25 minutes.
Stir in the kale, seasoning blend, ketchup, and lemon juice.
Simmer the borscht for 8 minutes, until the vegetables are tender and the kale is wilted.
Remove the bay leaves and season with salt and pepper.