Beet Soup (Borscht)

Beet Soup has become one of my traditional holiday soups; this sour and delicious soup is very common in Eastern Europe and Northern Asia. My husband’s family who are from Poland introduced me to this soup during holidays as part of their traditional meals. Although, this soup is popular all year round. I love beets and use them to make salads but never thought of soups until I met my husband’s family.  Enjoy this Beet Soup recipe cold or hot!

Print Recipe

Beet Soup (Borscht)

Cooking Method: Boiling, Roasting Courses: Appetizer, Dinner, Lunch, Soup Recipe Keys: Vegetarian Meals

Difficulty: Beginner Prep Time 5 min Cook Time 50 min Total Time 55 mins Servings: 6

Ingredients

Servings

• 4 Large Beets
• 5 cups Vegetable Stock
• 2 cloves Garlic (Minced)
• 1 teaspoon Coconut Sugar
• 2 tablespoons Lemon Juice
• Salt and Pepper (To taste)
• Fresh Dill (Chopped)

Instructions

1. Pre heat oven to 400 F.

2. Wash and peel skin of  the beets.

3. Wrap beets in aluminum foil and roast for about 40 minutes or until tender.

4. Let the beets cool down for 5 minutes; until you can safely slice beets into strips or julienne. 

5. In a medium pot, bring vegetable stock to a boil.

6. Add the sliced beets, garlic, coconut sugar, lemon juice, and pepper and salt; let it simmer for 10 minutes.

7. Serve hot or cold and garnish with chopped dill.

Keywords: delicious, homemade, vegetarian