Golden Beet Borscht Recipe - Vegetarian Times

Golden Beet Borscht

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This soup features the subtle, earthy flavor of golden beets.

  • 4Servings

Ingredients

  • 1 lb. golden beets (about 3 baseball-sized beets), peeled and quartered
  • 1 small yellow onion, peeled and quartered
  • 1 large Yukon gold potato (whole, unpeeled)
  • ½ cup coarsely chopped fresh dill
  • 4 tsp. sour cream

Preparation

1  Bring beets, onion, potato, and 3 cups water to a boil in medium saucepan. Season with salt and pepper, if desired; cover, and simmer 50 minutes to 1 hour, or until beets are tender.

2  Remove from heat, and transfer potato to plate to cool. Blend beets and onion with immersion blender until smooth. Cool.

3  Once potato is cool enough to handle, cut it into 1/4-inch dice and set aside.

4  To serve: Ladle 1 cup borscht into bowl. Place 1/4 cup diced potatoes in center of bowl, and sprinkle soup with 2 Tbs. dill. Garnish with 1 tsp. sour cream.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 119
  • Carbohydrate Content: 25 g
  • Cholesterol Content: 2 mg
  • Fat Content: 1 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 68 mg
  • Sugar Content: 7 g