Borscht Soup Base
Beetroot, cabbage, and dill broth concentrate for beet soup. Vegetable broth prep.
Import Duty Rates by Country of Origin
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Colorant declaration for beets
Related Products under HTS 2104.10.00
Chicken Noodle Soup Mix
A dehydrated powder mix containing chicken broth, noodles, vegetables, and seasonings designed to prepare chicken noodle soup by adding water. Classified under HTS 2104.10.00 as a preparation for soup or broth, fitting the chapter's coverage for soup preparations excluding certain mixtures noted in chapter notes.
Instant Miso Soup Paste
A fermented soybean paste concentrate with dashi broth, seaweed, and tofu bits for quick miso soup preparation. Falls under HTS 2104.10.00 as a broth preparation, distinct from spice mixes in headings 0904-0910 per chapter notes.
Beef Bouillon Cubes
Compressed cubes of dehydrated beef broth with salt, vegetables, and seasonings for making beef broth or soup base. HTS 2104.10.00 covers such broth preparations, provided meat content stays below chapter note thresholds.
Tomato Soup Powder
Dehydrated powder blend of tomato puree, herbs, cream powder, and thickeners for instant tomato soup. Classified in 2104.10.00 as a soup preparation, not falling under vegetable mixes of note 1(a).
Vegetable Broth Concentrate
Liquid or paste concentrate from simmered vegetables, herbs, and salt for vegan broth or soup base. HTS 2104.10.00 applies to such broth preparations excluding pure vegetable mixes.
Clam Chowder Soup Base
Dehydrated mix with clam broth powder, potatoes, onions, and creamers for New England clam chowder. Under 2104.10.00 as soup preparation, monitored for aquatic invertebrate content per note 1(e).