Though beet borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. Onion-Rye Scones (page 155) complement this soup well. Unless you are fond of hand grating, using a food processor makes the job much easier.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add all the remaining ingredients except the sugar, salt and pepper, and optional sour cream.
Step 2
Add enough water to cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 40 minutes.
Step 3
Adjust the consistency with more water if the soup is too dense. Season with sugar, salt, and pepper, then simmer for 5 minutes longer.
Step 4
If time allows, let the soup stand for an hour or two. Heat through before serving. Garnish each serving with a dollop of sour cream, if desired.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 143
Step 7
Total fat: 3g
Step 8
Protein: 3g
Step 9
Fiber: 3g
Step 10
Carbohydrate: 30g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 40mg
