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Foodie 411

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Borscht

This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients

Prep: 30 | Total Time: 30

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

Instructions

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.

Reviewed July 16, 2012