Roasted Beet Borscht Recipe
Recreate this traditional Eastern European soup-dish with a healthier twist! Instead of using the traditional sour cream, substitute with a fat-free alternative, for a guilt-free meal without compromising the taste! Add some horseradish for an extra boost of flavour.
The entire meal only takes about an hour to prepare, so it’s perfect if you’re just starting out, or even a veteran cook!
2 tbsp extra virgin olive oil
1 medium onion (chopped)
2 cups reduced-sodium beef broth (or vegetable broth)
1 medium russet potato (peeled and diced)
1/2 tsp salt
1/4 tsp freshly ground pepper
1.5 cups steamed cubed beets
2 tsp red-wine vinegar
1/4 cup reduced fat sour cream
1 tbsp horseradish
1 tbsp fresh chopped parsley
- Heat the extra virgin olive oil in a large saucepan over medium heat. Then add the onion, and stir until it begins to brown.
- Add the broth, potato, salt and pepper and bring to a slow boil. Once it’s boiled, reduce to a simmer and cover the saucepan until the potato is soft and tender – this should take about 8 minutes.
- Add the beets and vinegar, and again bring to a boil. Cover the saucepan until the broth is deep-red in colour, and the potato is very soft.
- Combine the sour cream and horseradish into a small bowl, and serve the soup with spoonful of the mixture. Sprinkle parsley over the top before serving.
Images and Recipe via Eating Well