Golden Beet Borscht

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

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



  • 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


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

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