Borscht

Community Recipe from

Recipe Time

Prep Time:


Ingredients

  • 2 tablespoon(s) Olive Oil
  • 1 Onion Chopped
  • 2 cup(s) Beef Broth or Vegetable Broth
  • 1 Potato Peeled and Diced
  • 1/2 teaspoon(s) Salt
  • 1 1/2 cup(s) Steamed Beets
  • 2 teaspoon(s) red wine vinegar
  • sour cream to garnish
  • Parsley to garnsih

Preparation

  1. 1. 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.
  2. 2. 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.

  3. Tips on How to Prep & Steam Beets: (or Look for Melissa's brand Peeled Baby Red Beets in the produce section)
  4. 1. Trim greens (if any) and root end; peel the skin with a vegetable peeler.
  5. 2. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
  6. 3. 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.

April 2013

This recipe is a personal recipe added by esarda and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Borscht Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy