Polish Beet Borsch Soup
Easy Polish Beet Borsch Soup that's ready in just 20 minutes!
Ingredients
- 2 large (2) beets cut into match sticks
- 4 cups (1 litre) (4 cups) vegetable stock
- 1 clove (1 clove) garlic minced or crushed
- 1 teaspoon (1 tsp) granulated sugar
- 1 tablespoon (1 tbsp) lemon juice
- salt and pepper
- dill or parsley, to garnish
Instructions
- Heat oven to 350°F (175°C) degrees. Wrap each beet in foil and roast for about 45 minutes.
- When beets are cooked, let them chill then peel and slice to julienne.
- In a pot, bring the vegetable stock to a boil, add the minced garlic along with the beets, sugar, lemon juice, salt and pepper. Let it simmer for 15 around minutes.
- Serve warm over cooked potatoes or with toasted bread, top with sour cream (smetana) and garnish with dill or any greens. The soup can also be served cold.
Notes
- To help preserve the vibrant red color, add white 1 tbsp of white vinegar to the soup at the end of the cooking process and let it boil for a minute. Or add sugar and lemon juice.
- Serve over boiled potatoes, or with fresh crusty bread.
Nutrition
Calories: 152kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2093mg | Potassium: 898mg | Fiber: 8g | Sugar: 25g | Vitamin A: 1091IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/polish-beet-borsch-soup/