Polish Borscht Soup
Servings: 6 servings
Calories: 74kcal
Ingredients
- 3 medium beets cooked See Note 1 for canned beet substitute
- 3 medium beets raw See Note 1 for canned beet substitute
- 3 cups chicken broth
- 3 cups beef broth (or sub 6 cups vegetable broth for chicken and beef)
- 1 yellow onion rough chopped
- 2 teaspoon caraway seeds
- 1 tablespoon red wine vinegar
- fresh dill for garnish
- sour cream for garnish
Instructions
- Trim the ends of 3 beets. Either pressure cook them according to your appliance directions or wrap them in foil and roast in a 400 degree oven for approximately 60 minutes or until tender. When beets are cooked and cooled peel them.
- For the 3 raw beets trim, peel and rough chop them. Put broth, onion and caraway seeds in a large sauce pan along with the raw beets. Bring to a boil and simmer 50 minutes until beets are tender and broth is brilliant beet colour.
- While the broth and raw beets area simmering finely julienne the cooked beets. Strips should be about ¾" X ¼ ". Set aside.
- When the chopped beets are done, strain the solids out of the pan, reserving the beet broth. Return beet broth to the pan.
- Add the vinegar and the julienned beets. Heat through.
- Serve with a dollop sour cream and a sprinkle of minced fresh dill.
Notes
Note 1 - you can substitute two 15 oz cans of julienned beets with their juice for the 3 cooked and 3 raw beets.
Reserve the julienned beets from one can and set aside. Chop them roughly in half.
- Combine one 15 oz can of beets and juice and juice from the second can with the broth, onion and caraway seeds.
- Simmer for 20-30 minutes. Strain out the solids, reserving the beet broth. Return broth to the sauce pan.
- Add the reserved julienned beets and heat through.
- Serve with sour cream and fresh dill garnish.
Nutrition
Calories: 74kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 839mg | Potassium: 399mg | Fiber: 3g | Sugar: 8g