Borscht Recipe
Becky Luigart-Stayner-Jan Gautro
There are many different versions of borscht, a reddish-purple Russian soup traditionally made from beetroot. Unlike this interpretation, many are chunky. If you puree the soup as the recipe directs, you don't have to worry about precision when you're chopping.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 28 %
Fat 5.1 g
Satfat 2.1 g
Monofat 2 g
Polyfat 0.8 g
Protein 3.7 g
Carbohydrate 26.5 g
Fiber 4.2 g
Cholesterol 6 mg
Iron 1.1 mg
Sodium 345 mg
Calcium 64 mg


1 tablespoon canola oil
1 1/2 cups button mushrooms, thinly sliced
1 3/4 cups chopped onion
1 3/4 cups chopped peeled celeriac (celery root)
1/3 cup chopped carrot
1/3 cup chopped parsnip
1 tablespoon tomato paste
7 cups water
1/2 cup light beer
2 1/2 cups shredded red cabbage
2 cups chopped peeled baking potato
2 garlic cloves, crushed
12 ounces sliced peeled beets
3 tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
2 tablespoons chopped fresh dill


Heat oil in a large Dutch oven over medium heat. Add mushrooms to pan; cook 5 minutes, stirring frequently. Add onion; cook 6 minutes. Add celeriac, carrot, and parsnip; cook 4 minutes or until onion is tender, stirring occasionally. Stir in tomato paste. Add 7 cups water and beer; stir well. Reduce heat, and simmer 5 minutes. Stir in cabbage, potato, garlic, and beets; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender, stirring occasionally. Remove from heat.

Place half of beet mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining beet mixture. Stir in vinegar, sugar, salt, and pepper. Ladle 1 1/2 cups soup into each of 8 bowls; top each serving with 1 tablespoon sour cream and 3/4 teaspoon dill.


The simplest way to peel celeriac is to remove the rough, knobby skin with a sharp chef's knife.

Barbara Kafka,

Cooking Light

January 2008
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