Polish-Style Beet Soup

Polish-Style Beet Soup

Rated:
Recipe Rating: 3.919
Serves 4
Sometimes called clear borscht, this rendition of the traditional Polish soup is surprisingly light and brothy. You can add a garnish of sour cream or yogurt if you like; some classic versions even include pierogi-like dumplings.
Ingredients: 
  • 6 medium beets, scrubbed, divided
  • 6 cups low-sodium vegetable broth
  • 1 yellow onion, chopped
  • 2 teaspoons caraway seeds
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon fine sea salt
  • Large pinch sugar
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives
Method: 
Preheat the oven to 400°F. Wrap 3 of the beets in foil and place on a small baking sheet. Roast until tender, about 1 hour. Let cool, then unwrap beets and rub off skins with a paper towel. Halve and thinly slice.

Meanwhile, coarsely chop remaining 3 beets and place in a large saucepan. Add broth, onion and caraway seeds. Bring to a boil, lower heat and cook at a gentle simmer for 50 minutes, or until broth is deeply colored and beets are very tender. Strain broth and discard solids. Wipe out the pan, then return broth to the pan.  

Add reserved sliced beets to the pan and stir in vinegar, salt and sugar. Reheat if necessary and serve sprinkled with dill and chives.

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Nutritional Info: 
Per Serving: 60 calories (0 from fat), 560mg sodium, 11g carbohydrates, (3 g dietary fiber, 6g sugar), 1g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.