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Borscht

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, about 1 cup each
Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish. For a vegetarian soup, use vegetable broth instead.
RECIPE INGREDIENTS
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups  reduced-sodium beef broth or vegetable broth
1 medium russet potato, peeled and diced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups steamed cubed beets, 1/2-inch cubes (see Tip)
2 teaspoons red-wine vinegar
1/4 cup reduced-fat sour cream
1 tablespoon prepared horseradish
1 tablespoon  fresh chopped parsley

Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

No time to prep? Look for Melissa’s brand Peeled Baby Red Beets in the produce section of many supermarkets. They’re peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.
Borscht Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Retro Soups
Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 160
Fat. Total: 9g
Protein: 4g
Carbohydrates, Total: 18g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 8mg
Sodium: 579mg
% Cal. from Fat: 51%
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