Recipe Library
Borscht
Borscht delivers tender bites of potato and sweet beet cubes in a savory broth that tastes bright and tangy from a splash of red wine vinegar. A cool spoonful of horseradish sour cream melts into each warm mouthful, while fresh parsley adds a clean herbal finish.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 160
- Protein
- 4g
- Carbs
- 17g
- Fat
- 9g
- Fiber
- 2g
- Sugar
- 7g
- Sodium
- 591mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 2 cup reduced-sodium beef broth, or vegetable broth
- 1 medium russet potato, peeled and diced
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 1/2 cup steamed cubed beets, 1/2-inch cubes (see Tip)
- 2 tsp red-wine vinegar
- 1/4 cup reduced-fat sour cream
- 1 tbsp prepared horseradish
- 1 tbsp fresh chopped parsley
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
- Combine sour cream and horseradish in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.