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    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.


    • 2 tablespoons extra virgin olive oil
    • 1 medium onion, chopped
    • 2 cups reduced sodium beef broth , or vegetable broth
    • 1 russet potato, peeled and diced
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1 1/2 cups beets, steamed cubed, 1/2-inch cubes
    • 2 teaspoons red wine vinegar
    • 1/4 cup reduced fat sour cream
    • 1 tablespoon prepared horseradish
    • 1 tablespoon fresh parsley, chopped


    Step 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.
    Step 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.

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