Recipe from EatingWell
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.
Yield: 4 servings, about 1 cup each
Prep Time: 30 mins
Total Time: 30 mins
see savings2 tablespoonsextra-virgin olive oil
see savings1medium onion, chopped
see savings2 cupsreduced-sodium beef broth, or vegetable broth
see savings1medium russet potato, peeled and diced
see savings1/2 teaspoonsalt
see savings1/4 teaspoonfreshly ground pepper
see savings1 1/2 cupssteamed cubed beets, 1/2-inch cubes (see Tip)
see savings2 teaspoonsred-wine vinegar
see savings1/4 cupreduced-fat sour cream
see savings1 tablespoonprepared horseradish
see savings1 tablespoonfresh chopped parsley
Heat oil in a large saucepan over medium heat. 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. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
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.
Tip: How to Prep and Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.
To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 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.
Per Serving: cal. (kcal) 172, Fat, total (g) 10, chol. (mg) 6, sat. fat (g) 2, carb. (g) 18, Monosaturated fat (g) 6, fiber (g) 3, pro. (g) 5, vit. C (mg) 15, sodium (mg) 395, Potassium (mg) 534, Vegetables () 1, Starch () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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