Rating: 2.5 stars
6 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 1
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  • 5 star values: 1

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.

Barbara Kafka
Recipe by Cooking Light January 2008

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Becky Luigart-Stayner-Jan Gautro

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

164 calories; calories from fat 28%; fat 5.1g; saturated fat 2.1g; mono fat 2g; poly fat 0.8g; protein 3.7g; carbohydrates 26.5g; fiber 4.2g; cholesterol 6mg; iron 1.1mg; sodium 345mg; calcium 64mg.
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