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.
Nutrition & Diet Analysis (per serving)
261
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).