\n<\/p>\n
<\/p>\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/p>\n<\/noscript>Borscht<\/h2>\nThis meatless Borscht soup recipe is loaded with beets and potatoes, cooked in broth (I prefer beef broth but vegetable broth works fine) for a veggie-loaded soup. It\u2019s a gorgeous red color and so delicious. Some versions of traditional borscht have meat, but I didn\u2019t put any in, so it can be made vegetarian, depending on what stock is used. I made this beet soup with beef broth, and it tasted great, but you can also use vegetable stock or broth. If you need some more beet recipes try this Red Beet Salad, Baby Greens with Goat Cheese, and Spiralized Mediterranean Beet and Feta Skillet Bake.<\/p>\n<\/p>\n<\/noscript><\/p>\nHow healthy is borscht?<\/h2>\nThis healthy borscht soup is packed with nutrients from the potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while beets are low in calories and high in fiber, vitamins, and minerals, like folate and potassium.<\/p>\nBorscht Ingredients<\/h2>\n\nOnion:<\/strong> Dice the onion and sprinkle with salt<\/strong> and pepper<\/strong>.<\/li>\nGarlic:<\/strong> Mince three cloves.<\/li>\nTomato Paste:<\/strong> You\u2019ll need three tablespoons. You can freeze the leftover paste in an ice cube tray to save for later.<\/li>\nSpices:<\/strong> Smoked paprika and celery seeds<\/li>\nVegetables:<\/strong> Peel and cut a pound each of russet potatoes<\/strong> and beets<\/strong> in bite-sized cubes.<\/li>\nStock:<\/strong> Any stock or broth will work.<\/li>\nVinegar:<\/strong> Use one tablespoon of red wine vinegar.<\/li>\nGarnish:<\/strong> Sour cream or plain yogurt and chopped dill and parsley<\/li>\n<\/ul>\nHow to Make Borscht<\/h2>\n\nSaut\u00e9:<\/strong> Cook the onions, seasoned with salt and pepper, in a large saucepan on medium-high heat for five minutes until soft and slightly brown. Add the garlic, tomato paste, paprika, and celery seeds, and cook for a minute.<\/li>\nSimmer:<\/strong> Add the potatoes, beets, and broth to the pot, boil, and reduce the heat to low to simmer for 20 minutes until the vegetables are tender.<\/li>\nSeason:<\/strong> Stir in the vinegar and adjust the salt and pepper to taste.<\/li>\nServe:<\/strong> Ladle the soup into bowls, dollop with sour cream or yogurt, and garnish with fresh herbs.<\/li>\n<\/ul>\nHow to Freeze Borscht<\/h2>\nFreeze leftover borscht soup in freezer-safe containers, leaving a little room at the top for the soup to expand. To thaw, place the container in the refrigerator the day before eating and then microwave until warm.<\/p>\nVariations<\/h2>\n\nBeeg: <\/strong>If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You make need to add more broth.<\/strong><\/li>\nPotatoes:<\/strong> If you don\u2019t have Russet potatoes, Yukon Gold are probably the best alternative.<\/li>\nStock:<\/strong> For vegetarian borscht, use vegetable stock.<\/li>\nVinegar:<\/strong> Swap red wine vinegar with white wine or apple cider vinegar.<\/li>\nDairy-Free:<\/strong> Skip the yogurt\/sour cream at the end.<\/li>\n<\/ul>\n<\/p>\n<\/noscript><\/noscript><\/p>\nMore Vegetarian Soup Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Borscht<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nBorscht<\/h2>\n4<\/span><\/p>\n\n167<\/span> Cals<\/span><\/span>\n4.5<\/span> Protein<\/span><\/span>\n28<\/span> Carbs<\/span><\/span>\n5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/span><\/p>\n\n\n\n2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> large onion<\/span>, diced (about 1 1\/2 cups)<\/span><\/li>\n2<\/span> teaspoons<\/span> Kosher salt<\/span>, plus more to taste<\/span><\/li>\nFreshly ground black pepper<\/span>, to taste<\/span><\/li>\n3<\/span> garlic cloves<\/span>, minced<\/span><\/li>\n3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>\n1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> celery seeds<\/span><\/li>\n1<\/span> pound<\/span> Russet or other starchy potatoes<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n1<\/span> pound<\/span> beets<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n4<\/span> cups<\/span> 1 quart chicken, beef or vegetable stock<\/span><\/li>\n1<\/span> tablespoon<\/span> red wine vinegar<\/span><\/li>\nSour cream or plain yogurt<\/span>, for topping<\/span><\/li>\nChopped dill and\/or parsley<\/span>, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nHeat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.<\/p>\n<\/li>\n\nAdd the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.<\/p>\n<\/li>\n\nAdd the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.<\/p>\n<\/li>\n\nAdd the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.<\/p>\n<\/li>\n\nStir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.<\/p>\n<\/li>\n\nTo serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Enjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/p>\n
This meatless Borscht soup recipe is loaded with beets and potatoes, cooked in broth (I prefer beef broth but vegetable broth works fine) for a veggie-loaded soup. It\u2019s a gorgeous red color and so delicious. Some versions of traditional borscht have meat, but I didn\u2019t put any in, so it can be made vegetarian, depending on what stock is used. I made this beet soup with beef broth, and it tasted great, but you can also use vegetable stock or broth. If you need some more beet recipes try this Red Beet Salad, Baby Greens with Goat Cheese, and Spiralized Mediterranean Beet and Feta Skillet Bake.<\/p>\n
<\/p>\n
<\/noscript><\/p>\nHow healthy is borscht?<\/h2>\nThis healthy borscht soup is packed with nutrients from the potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while beets are low in calories and high in fiber, vitamins, and minerals, like folate and potassium.<\/p>\nBorscht Ingredients<\/h2>\n\nOnion:<\/strong> Dice the onion and sprinkle with salt<\/strong> and pepper<\/strong>.<\/li>\nGarlic:<\/strong> Mince three cloves.<\/li>\nTomato Paste:<\/strong> You\u2019ll need three tablespoons. You can freeze the leftover paste in an ice cube tray to save for later.<\/li>\nSpices:<\/strong> Smoked paprika and celery seeds<\/li>\nVegetables:<\/strong> Peel and cut a pound each of russet potatoes<\/strong> and beets<\/strong> in bite-sized cubes.<\/li>\nStock:<\/strong> Any stock or broth will work.<\/li>\nVinegar:<\/strong> Use one tablespoon of red wine vinegar.<\/li>\nGarnish:<\/strong> Sour cream or plain yogurt and chopped dill and parsley<\/li>\n<\/ul>\nHow to Make Borscht<\/h2>\n\nSaut\u00e9:<\/strong> Cook the onions, seasoned with salt and pepper, in a large saucepan on medium-high heat for five minutes until soft and slightly brown. Add the garlic, tomato paste, paprika, and celery seeds, and cook for a minute.<\/li>\nSimmer:<\/strong> Add the potatoes, beets, and broth to the pot, boil, and reduce the heat to low to simmer for 20 minutes until the vegetables are tender.<\/li>\nSeason:<\/strong> Stir in the vinegar and adjust the salt and pepper to taste.<\/li>\nServe:<\/strong> Ladle the soup into bowls, dollop with sour cream or yogurt, and garnish with fresh herbs.<\/li>\n<\/ul>\nHow to Freeze Borscht<\/h2>\nFreeze leftover borscht soup in freezer-safe containers, leaving a little room at the top for the soup to expand. To thaw, place the container in the refrigerator the day before eating and then microwave until warm.<\/p>\nVariations<\/h2>\n\nBeeg: <\/strong>If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You make need to add more broth.<\/strong><\/li>\nPotatoes:<\/strong> If you don\u2019t have Russet potatoes, Yukon Gold are probably the best alternative.<\/li>\nStock:<\/strong> For vegetarian borscht, use vegetable stock.<\/li>\nVinegar:<\/strong> Swap red wine vinegar with white wine or apple cider vinegar.<\/li>\nDairy-Free:<\/strong> Skip the yogurt\/sour cream at the end.<\/li>\n<\/ul>\n<\/p>\n<\/noscript><\/noscript><\/p>\nMore Vegetarian Soup Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Borscht<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nBorscht<\/h2>\n4<\/span><\/p>\n\n167<\/span> Cals<\/span><\/span>\n4.5<\/span> Protein<\/span><\/span>\n28<\/span> Carbs<\/span><\/span>\n5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/span><\/p>\n\n\n\n2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> large onion<\/span>, diced (about 1 1\/2 cups)<\/span><\/li>\n2<\/span> teaspoons<\/span> Kosher salt<\/span>, plus more to taste<\/span><\/li>\nFreshly ground black pepper<\/span>, to taste<\/span><\/li>\n3<\/span> garlic cloves<\/span>, minced<\/span><\/li>\n3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>\n1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> celery seeds<\/span><\/li>\n1<\/span> pound<\/span> Russet or other starchy potatoes<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n1<\/span> pound<\/span> beets<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n4<\/span> cups<\/span> 1 quart chicken, beef or vegetable stock<\/span><\/li>\n1<\/span> tablespoon<\/span> red wine vinegar<\/span><\/li>\nSour cream or plain yogurt<\/span>, for topping<\/span><\/li>\nChopped dill and\/or parsley<\/span>, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nHeat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.<\/p>\n<\/li>\n\nAdd the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.<\/p>\n<\/li>\n\nAdd the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.<\/p>\n<\/li>\n\nAdd the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.<\/p>\n<\/li>\n\nStir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.<\/p>\n<\/li>\n\nTo serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
This healthy borscht soup is packed with nutrients from the potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while beets are low in calories and high in fiber, vitamins, and minerals, like folate and potassium.<\/p>\n
Freeze leftover borscht soup in freezer-safe containers, leaving a little room at the top for the soup to expand. To thaw, place the container in the refrigerator the day before eating and then microwave until warm.<\/p>\n
<\/noscript><\/noscript><\/p>\nMore Vegetarian Soup Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Borscht<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nBorscht<\/h2>\n4<\/span><\/p>\n\n167<\/span> Cals<\/span><\/span>\n4.5<\/span> Protein<\/span><\/span>\n28<\/span> Carbs<\/span><\/span>\n5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/span><\/p>\n\n\n\n2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> large onion<\/span>, diced (about 1 1\/2 cups)<\/span><\/li>\n2<\/span> teaspoons<\/span> Kosher salt<\/span>, plus more to taste<\/span><\/li>\nFreshly ground black pepper<\/span>, to taste<\/span><\/li>\n3<\/span> garlic cloves<\/span>, minced<\/span><\/li>\n3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>\n1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> celery seeds<\/span><\/li>\n1<\/span> pound<\/span> Russet or other starchy potatoes<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n1<\/span> pound<\/span> beets<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n4<\/span> cups<\/span> 1 quart chicken, beef or vegetable stock<\/span><\/li>\n1<\/span> tablespoon<\/span> red wine vinegar<\/span><\/li>\nSour cream or plain yogurt<\/span>, for topping<\/span><\/li>\nChopped dill and\/or parsley<\/span>, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nHeat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.<\/p>\n<\/li>\n\nAdd the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.<\/p>\n<\/li>\n\nAdd the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.<\/p>\n<\/li>\n\nAdd the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.<\/p>\n<\/li>\n\nStir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.<\/p>\n<\/li>\n\nTo serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Your comments are helpful! If you\u2019ve tried this healthy Borscht<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nBorscht<\/h2>\n4<\/span><\/p>\n\n167<\/span> Cals<\/span><\/span>\n4.5<\/span> Protein<\/span><\/span>\n28<\/span> Carbs<\/span><\/span>\n5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/span><\/p>\n\n\n\n2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> large onion<\/span>, diced (about 1 1\/2 cups)<\/span><\/li>\n2<\/span> teaspoons<\/span> Kosher salt<\/span>, plus more to taste<\/span><\/li>\nFreshly ground black pepper<\/span>, to taste<\/span><\/li>\n3<\/span> garlic cloves<\/span>, minced<\/span><\/li>\n3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>\n1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> celery seeds<\/span><\/li>\n1<\/span> pound<\/span> Russet or other starchy potatoes<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n1<\/span> pound<\/span> beets<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n4<\/span> cups<\/span> 1 quart chicken, beef or vegetable stock<\/span><\/li>\n1<\/span> tablespoon<\/span> red wine vinegar<\/span><\/li>\nSour cream or plain yogurt<\/span>, for topping<\/span><\/li>\nChopped dill and\/or parsley<\/span>, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nHeat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.<\/p>\n<\/li>\n\nAdd the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.<\/p>\n<\/li>\n\nAdd the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.<\/p>\n<\/li>\n\nAdd the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.<\/p>\n<\/li>\n\nStir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.<\/p>\n<\/li>\n\nTo serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
4<\/span><\/p>\n\n167<\/span> Cals<\/span><\/span>\n4.5<\/span> Protein<\/span><\/span>\n28<\/span> Carbs<\/span><\/span>\n5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/span><\/p>\n\n\n\n2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> large onion<\/span>, diced (about 1 1\/2 cups)<\/span><\/li>\n2<\/span> teaspoons<\/span> Kosher salt<\/span>, plus more to taste<\/span><\/li>\nFreshly ground black pepper<\/span>, to taste<\/span><\/li>\n3<\/span> garlic cloves<\/span>, minced<\/span><\/li>\n3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>\n1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> celery seeds<\/span><\/li>\n1<\/span> pound<\/span> Russet or other starchy potatoes<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n1<\/span> pound<\/span> beets<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n4<\/span> cups<\/span> 1 quart chicken, beef or vegetable stock<\/span><\/li>\n1<\/span> tablespoon<\/span> red wine vinegar<\/span><\/li>\nSour cream or plain yogurt<\/span>, for topping<\/span><\/li>\nChopped dill and\/or parsley<\/span>, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nHeat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.<\/p>\n<\/li>\n\nAdd the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.<\/p>\n<\/li>\n\nAdd the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.<\/p>\n<\/li>\n\nAdd the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.<\/p>\n<\/li>\n\nStir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.<\/p>\n<\/li>\n\nTo serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
\n167<\/span> Cals<\/span><\/span>\n4.5<\/span> Protein<\/span><\/span>\n28<\/span> Carbs<\/span><\/span>\n5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/span><\/p>\n\n\n\n2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> large onion<\/span>, diced (about 1 1\/2 cups)<\/span><\/li>\n2<\/span> teaspoons<\/span> Kosher salt<\/span>, plus more to taste<\/span><\/li>\nFreshly ground black pepper<\/span>, to taste<\/span><\/li>\n3<\/span> garlic cloves<\/span>, minced<\/span><\/li>\n3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>\n1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> celery seeds<\/span><\/li>\n1<\/span> pound<\/span> Russet or other starchy potatoes<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n1<\/span> pound<\/span> beets<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n4<\/span> cups<\/span> 1 quart chicken, beef or vegetable stock<\/span><\/li>\n1<\/span> tablespoon<\/span> red wine vinegar<\/span><\/li>\nSour cream or plain yogurt<\/span>, for topping<\/span><\/li>\nChopped dill and\/or parsley<\/span>, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nHeat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.<\/p>\n<\/li>\n\nAdd the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.<\/p>\n<\/li>\n\nAdd the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.<\/p>\n<\/li>\n\nAdd the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.<\/p>\n<\/li>\n\nStir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.<\/p>\n<\/li>\n\nTo serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Prep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/span><\/p>\n\n\n\n2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> large onion<\/span>, diced (about 1 1\/2 cups)<\/span><\/li>\n2<\/span> teaspoons<\/span> Kosher salt<\/span>, plus more to taste<\/span><\/li>\nFreshly ground black pepper<\/span>, to taste<\/span><\/li>\n3<\/span> garlic cloves<\/span>, minced<\/span><\/li>\n3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>\n1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> celery seeds<\/span><\/li>\n1<\/span> pound<\/span> Russet or other starchy potatoes<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n1<\/span> pound<\/span> beets<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n4<\/span> cups<\/span> 1 quart chicken, beef or vegetable stock<\/span><\/li>\n1<\/span> tablespoon<\/span> red wine vinegar<\/span><\/li>\nSour cream or plain yogurt<\/span>, for topping<\/span><\/li>\nChopped dill and\/or parsley<\/span>, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nHeat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.<\/p>\n<\/li>\n\nAdd the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.<\/p>\n<\/li>\n\nAdd the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.<\/p>\n<\/li>\n\nAdd the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.<\/p>\n<\/li>\n\nStir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.<\/p>\n<\/li>\n\nTo serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/span><\/p>\n\n\n\n2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> large onion<\/span>, diced (about 1 1\/2 cups)<\/span><\/li>\n2<\/span> teaspoons<\/span> Kosher salt<\/span>, plus more to taste<\/span><\/li>\nFreshly ground black pepper<\/span>, to taste<\/span><\/li>\n3<\/span> garlic cloves<\/span>, minced<\/span><\/li>\n3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>\n1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> celery seeds<\/span><\/li>\n1<\/span> pound<\/span> Russet or other starchy potatoes<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n1<\/span> pound<\/span> beets<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n4<\/span> cups<\/span> 1 quart chicken, beef or vegetable stock<\/span><\/li>\n1<\/span> tablespoon<\/span> red wine vinegar<\/span><\/li>\nSour cream or plain yogurt<\/span>, for topping<\/span><\/li>\nChopped dill and\/or parsley<\/span>, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nHeat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.<\/p>\n<\/li>\n\nAdd the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.<\/p>\n<\/li>\n\nAdd the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.<\/p>\n<\/li>\n\nAdd the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.<\/p>\n<\/li>\n\nStir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.<\/p>\n<\/li>\n\nTo serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Total Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/span><\/p>\n\n\n\n2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> large onion<\/span>, diced (about 1 1\/2 cups)<\/span><\/li>\n2<\/span> teaspoons<\/span> Kosher salt<\/span>, plus more to taste<\/span><\/li>\nFreshly ground black pepper<\/span>, to taste<\/span><\/li>\n3<\/span> garlic cloves<\/span>, minced<\/span><\/li>\n3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>\n1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> celery seeds<\/span><\/li>\n1<\/span> pound<\/span> Russet or other starchy potatoes<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n1<\/span> pound<\/span> beets<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n4<\/span> cups<\/span> 1 quart chicken, beef or vegetable stock<\/span><\/li>\n1<\/span> tablespoon<\/span> red wine vinegar<\/span><\/li>\nSour cream or plain yogurt<\/span>, for topping<\/span><\/li>\nChopped dill and\/or parsley<\/span>, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nHeat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.<\/p>\n<\/li>\n\nAdd the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.<\/p>\n<\/li>\n\nAdd the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.<\/p>\n<\/li>\n\nAdd the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.<\/p>\n<\/li>\n\nStir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.<\/p>\n<\/li>\n\nTo serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Enjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.<\/span><\/p>\n\n\n\n2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> large onion<\/span>, diced (about 1 1\/2 cups)<\/span><\/li>\n2<\/span> teaspoons<\/span> Kosher salt<\/span>, plus more to taste<\/span><\/li>\nFreshly ground black pepper<\/span>, to taste<\/span><\/li>\n3<\/span> garlic cloves<\/span>, minced<\/span><\/li>\n3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>\n1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> celery seeds<\/span><\/li>\n1<\/span> pound<\/span> Russet or other starchy potatoes<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n1<\/span> pound<\/span> beets<\/span>, peeled and cut in bite-sized cubes<\/span><\/li>\n4<\/span> cups<\/span> 1 quart chicken, beef or vegetable stock<\/span><\/li>\n1<\/span> tablespoon<\/span> red wine vinegar<\/span><\/li>\nSour cream or plain yogurt<\/span>, for topping<\/span><\/li>\nChopped dill and\/or parsley<\/span>, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nHeat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.<\/p>\n<\/li>\n\nAdd the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.<\/p>\n<\/li>\n\nAdd the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.<\/p>\n<\/li>\n\nAdd the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.<\/p>\n<\/li>\n\nStir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.<\/p>\n<\/li>\n\nTo serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Heat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.<\/p>\n<\/li>\n
Add the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.<\/p>\n<\/li>\n
Add the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.<\/p>\n<\/li>\n
Add the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.<\/p>\n<\/li>\n
Stir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.<\/p>\n<\/li>\n
To serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Serving: <\/span>1<\/span>1\/3 cups<\/span><\/span>, <\/span>Calories: <\/span>167<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>599.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Keywords: <\/span>beets, borscht, soups recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
![\"Borscht\"](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2023\/01\/Borscht-Skinnytaste.jpg\")
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