Polish Borscht Soup
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 35 minutes mins
Course: Appetizer
Cuisine: Polish
Servings: 6 servings
Calories: 74kcal
- 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
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.
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-label]
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