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20 minute dinner recipes

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Borscht

http://www.eatingwell.com/recipes/borscht.html

From EatingWell:  January/February 2009

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.

4 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. 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.
  2. 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.

Nutrition

Per serving : 172 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 6 mg Cholesterol; 18 g Carbohydrates; 5 g Protein; 3 g Fiber; 395 mg Sodium; 534 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 fat

Tips & Notes