Whole Beet Borscht
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
A hearty vegetarian borscht made with whole beets and their greens, simmered in vegetable stock with potato and onion, thickened with a roux, and finished with lemon juice and dill. Serve with a dollop of sour cream.
Ingredients
- 8 beets with greens
- 1.89 L vegetable stock
- 1 Yukon gold potato diced
- 1 small yellow onion chopped
- 29.6 ml extra-virgin olive oil
- 29.6 ml all-purpose flour
- 44.4 ml lemon juice
- 9.86 ml light brown sugar
- 9.86 ml kosher salt
- freshly ground black pepper
- 2.46 ml dried dill
- 1.23 ml paprika
- sour cream for garnish
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 11.4 mg
- Iron: 0.36 mg
- Magnesium: 3.71 mg
- Phosphorus: 6.87 mg
- Potassium: 32.8 mg
- Zinc: 0.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 beets with greens
- 1.89 L vegetable stock
- 29.6 ml extra-virgin olive oil
- 29.6 ml all-purpose flour
- 44.4 ml lemon juice
- 9.86 ml light brown sugar
- 9.86 ml kosher salt
- freshly ground black pepper
- 2.46 ml dried dill
- 1.23 ml paprika
Prepare
- Dice 1 Yukon gold potato
- Chop 1 small yellow onion
- sour cream, for garnish
Let's Cook
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Step 1.
Wash the beets and greens thoroughly. Finely chop the greens and set aside. Peel and grate the beets.
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Step 2.
In a large stockpot, heat 2 quarts vegetable stock over medium heat until boiling. Add the grated beets, diced potato, and chopped onion. Reduce heat to a simmer and cook until the vegetables are tender, about 20 minutes.
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Step 3.
While the soup simmers, in a small saucepan over low heat, whisk together 2 tablespoons olive oil and 2 tablespoons all-purpose flour. Cook, whisking constantly, for 2 minutes to make a roux.
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Step 4.
Slowly add 1 cup of the hot soup stock to the roux, whisking constantly, and cook until the mixture thickens into a slurry, about 1-2 minutes.
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Step 5.
Pour the slurry into the simmering soup and stir to combine. Add the lemon juice, brown sugar, salt, and pepper, and stir well.
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Step 6.
Stir in the reserved chopped beet greens and cook for 5 to 10 minutes, until the greens are wilted and tender.
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Step 7.
Season the borscht with dried dill and paprika. Taste and adjust salt, pepper, or lemon juice as needed.
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Step 8.
Ladle the borscht into bowls and top each serving with a dollop of sour cream.