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.
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.
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.
Cover and steam over high heat until tender, 10 to 15 minutes.
Let stand, covered, for 5 minutes.
No time to prep?
Look for Melissa’s brand Peeled Baby Red Beets in the produce section of many supermarkets.
They’re peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
