Beet Soup(Borscht)
A vibrant Eastern European beet soup with tender beets and potatoes, enriched with sour cream and vinegar for a tangy, comforting dish perfect for chilly days.
Ingredients
Instructions
- Cook beets, skins on, until tender, approximately 1 hour. Remove skins when cooled.
- Peel potatoes; cube and boil until done in 2 cups water.
- Add salt to taste.
- Grate cooked beets using large holes on the grater.
- Add grated beets to the cooked potatoes; simmer together for 10 minutes.
- In a cup, combine sour cream, flour, and vinegar; mix until smooth, adding approximately 2 tablespoons of broth if needed.
- Pour the sour cream mixture into the soup.
- Bring to boiling point, but do not boil.
Tips & Substitutions
For a deeper flavor, consider adding a bay leaf or a few sprigs of fresh dill while simmering the soup. If you want to enhance the sweetness, a touch of honey or maple syrup can be added. You can substitute the sour cream with Greek yogurt for a healthier option. If you're looking for a heartier version, try adding some cooked beans or lentils, which work well in vegetarian recipes.
Serving Suggestions
This beet soup is delicious served hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs like dill or parsley. It pairs beautifully with crusty bread or a light salad. For a complete meal, consider serving it alongside a vegetarian omelet or a hearty slice of Connie's Scotch Shortbread for dessert.
Storage & Reheating
Store any leftover beet soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to maintain the desired consistency. Avoid boiling to preserve the texture and flavor of the soup.
Nutrition & Diet Analysis (per serving)
Each serving of Beet Soup(Borscht) contains roughly 401 calories, with 6g protein, 65g carbohydrates, and 10g fat. It is an excellent source of potassium (23% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 594mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, borscht can be made ahead of time. In fact, the flavors often improve after a day in the fridge. Just reheat on the stove gently before serving. You can also freeze the soup for up to 3 months; just ensure it cools completely before transferring to a freezer-safe container.
What can I use instead of beets?
If you're looking for a different flavor, you could use roasted sweet potatoes or carrots as a substitute. While it won't be traditional borscht, the sweetness will add a nice twist. Just remember that the color and taste will be different from the classic beet version.
Is this recipe vegetarian-friendly?
Absolutely! This beet soup is entirely vegetarian. The ingredients are all plant-based, making it a great option for those following a vegetarian diet. It can also be easily adapted to be vegan by replacing sour cream with a plant-based alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).