Polish-Style Borscht
Serves 4
Time 1 hr 30 min
Sometimes called clear borscht, and traditionally started with a beetroot ferment, 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.
Special Diets:
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
- 1/2 teaspoon 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 until broth is deeply colored and beets are very tender, about 50 minutes.
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.
Nutritional Info:
Per serving: 60 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 560mg sodium, 11g carbohydrates (3g dietary fiber, 6g sugar), 1g protein.
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.
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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
- 1/2 teaspoon sugar
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh chives