Borscht Soup

Borscht Soup

  • 2 Tbsp extra virgin olive oil
  • 1 medium onion (chopped)
  • 2 cups beef or vegetable broth
  • 1 medium russet potato (peeled and diced)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 1/2 cups beets (steamed and cubed)
  • 2 tsp red wine vinegar
  • 1/4 cup sour cream
  • 1 Tbsp prepared horseradish
  • 1 Tbsp fresh parsley (chopped)
  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and cook, stirring, until beginning to brown. About 4 minutes.
  3. Add broth, potato, salt and pepper. Bring to a boil.
  4. Reduce heat to a simmer, cover and cook until the potato is just tender. About 8 minutes.
  5. Add beets and vinegar then return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft. About 2 to 3 minutes more.
  6. Combine sour cream and horseradish in a small bowl.
  7. Serve soup with a dollop of the horseradish sour cream and a sprinkle of parsley.