Pumpernickel croutons in a hearty beet soup

Pumpernickel croutons in a hearty beet soup recipe videos

This is a hearty Eastern European-style beet soup, often called borscht, topped with dark, dense pumpernickel croutons. The soup is typically made with beets, cabbage, carrots, onions, and potatoes in a meat or vegetable broth, while the croutons are cubes of rye bread toasted until crisp.

🍽️ Nutrition at a glance

The dish is moderately high in carbohydrates from the vegetables and bread, with a good amount of dietary fiber. It is a rich source of vitamins A and C from the beets and vegetables, and provides a comforting, low-to-moderate calorie meal.

Nutrition breakdown

Calories	220 kcal
Protein	6 g
Carbs	38 g
Fat	5 g
Fiber	7 g
Sugar	12 g
Sodium	680 mg
Vitamin A	450 mcg RAE
Vitamin C	25 mg
Potassium	520 mg
Iron	2.1 mg
Folate	95 mcg DFE
Manganese	0.8 mg
Vitamin B6	0.3 mg
Magnesium	45 mg

Per 1.5 cups (360 g) · estimated, varies by recipe

💡 What's interesting

Culturally, borscht is a staple in many Eastern European cuisines, with regional variations, and pumpernickel croutons add a distinctive, earthy rye flavor. Nutritionally, beets are known for their high nitrate content, which may support blood flow and exercise performance.