Borscht Soup

Name: Borscht Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings (2 quarts)
Cuisine: Jewish
Ingredients: 2 cups shredded fresh beets; 1 cup shredded carrots; 1 cup chopped onion; 2 cups water; 1/2 teaspoon salt; 2 cans (14-1/2 ounces each) beef broth; 1 cup shredded cabbage; 1 tablespoon butter; 1 tablespoon lemon juice; Optional: Sour cream and chopped chives or fresh dill sprigs

Total Time Prep: 15 min. Cook: 35 min.

Yield 8 servings (2 quarts)

Test Kitchen Approved

Savor the vibrant flavors of this classic borscht soup, featuring tender beets, vegetables and a tangy beef broth that's sure to warm you up on chilly days.

Ingredients

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Optional: Sour cream and chopped chives or fresh dill sprigs

Directions

In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

Nutrition Facts

1 cup: 48 calories, 2g fat (1g saturated fat), 4mg cholesterol, 375mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington

Recipe Creator