Winter Borscht
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds beets, trimmed and scrubbed (do not peel)
- ¾cup white vinegar
- 1carrot, peeled and diced
- 1stalk celery, diced
- 1small onion, diced
- 4cups chicken or vegetable stock
- 2bay leaves
- 5whole allspice berries
- 1tablespoon sugar, more to taste
- 1garlic clove, minced
- 1½teaspoons freshly ground black pepper
- Salt
- Mushroom and onion dumplings (vushka) (optional, see recipe)
- Chopped dill, for garnish
Nutritional analysis per serving (8 servings)
112 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 5 grams protein; 652 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, like salad.)
- Step 2
Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
- Step 3
Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.
Private Notes
Comments
Very tasty. The only mod was that I used my Vitamix to puree the beets with their juice instead of removing the solids for a healthier soup. I preferred this cold to hot and probably would omit the garlic next time which distracted a bit from beet flavor.
The photo above is not the result of this recipe. Unlike the wise reader suggestions to keep some vegetables for body, the final product is actually a wellflavored broth.
It is a wonderful tasty dish and with the vushkas it becomes a decent dinner for a cold night. I only pureed some of the beets after cooking and added to the soup to add some cremosity! Super!
This didn't work for us. It was too acidic and bitter. If I were to do it again, I'd use a tablespoon of vinegar and peel the beets in case it was the skin that made it so bitter. Also, don't use allspice powder in place of the berries--another possible source of bitterness, and it clouds up the broth.
I think too much black pepper.
Agree with ALL the multiple comments about puréing the beets into the final soup! I can always roast beets for salads and other preparations!