Borscht Recipe (Beet Soup)2013-10-12
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- Servings : 4
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
This information is per serving.
There are two kinds of borsht soup. One is made with beets, the other with cabbage.
This is a beet soup recipe. It’s quite an easy soup to make, tastes great and doesn’t take much time.
Look below for tips on grating the beets.
- 5 beets, grated
- 5 cups chicken broth or vegetable broth
- 1 onion, chopped
- 2 stalks celery, chopped
- salt to taste
- 2 tablespoons sugar (optional - to your taste)
- 2 tablespoons lemon juice
Combine the grated beets, broth, onion and salt. Bring to a boil, then turn the heat down and cook on low heat for 30 minutes. Add the sugar and lemon juice. Cook for 10 more minutes.
Serve warm or cold with sour cream.
Makes 4 servings.
Beets are not the most used vegetable and many people think they don’t like them. But beets are sweet and delicious and very good for us.
Beets are a terrific source of iron. The also contain folic acid, a substance that is necessary for the production and maintenance of new cells.
Beets contain magnesium, calcium, iron and phosphorous. They have been shown to help cleanse the blood, as well as the colon and to strengthen the gall bladder and liver.
Overall, beets are a very healthy food choice and this easy soup is a great way to get more beets into your diet.
You can grate the beets by hand but put something on your hands as they will quickly become “beet red” (you will see where that term comes from). If you have a food processor, grate the beets in that. It’s quick and easy and easier on your hands. Peel the beets before grating.
If you want the soup to be vegetarian, use vegetable broth instead of chicken broth. Both taste great. For a vegan soup, serve it without the sour cream.
Beets are a fairly high carb vegetable, but at 20 grams net carbs, diabetics can eat this soup, unless you are very sensitive to carbs.
If you like this borscht but want more ideas for eating beets, look here in our collection of vegetable recipes.
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