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