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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.

Prep: 30 | Total Time: 30
  • 2 tablespoons
    extra virgin olive oil
  • 1 medium
    onion, chopped
  • 2 cups
    reduced sodium beef broth , or vegetable broth
  • russet potato, peeled and diced
  • 1/2 teaspoon
  • 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
  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.


Nutritional Information

Makes: 4 servings
Serving Size: about 1 cup each
  • Calories160
  • Fat9 g
    • Saturated fat2 g
  • Cholesterol8 mg
  • Carbohydrates17 g
    • Dietary fiber2 g
  • Protein4 g
  • Sodium579 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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