Description
A vibrant, ruby-red beet soup balanced with acidity and richness, perfect for elegant dinners.
Ingredients
Scale
- 1 lb (450 g) beets, peeled and julienned
- 1 medium yellow onion, finely diced
- 1 large carrot, grated
- 2 tablespoons unsalted butter or neutral oil
- 1 celery stalk, thinly sliced
- 2 garlic cloves, minced
- 1 small potato, peeled and cut into 1/2-inch cubes (optional)
- 6 cups clarified beef or vegetable stock, very hot
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup sour cream, room temperature
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon chopped chives or scallions
- Lemon wedges, for serving
- Rye crisps or toasted rye bread, for serving
Instructions
- Prepare the vegetables: peel and julienne beets, grate carrot, dice onion, and cube potato. Pat the beets dry.
- Melt butter in a heavy-bottomed pot over medium heat. Add onion and celery; sweat until translucent, about 5 minutes.
- Add carrot and beets; toss to coat. Sauté for 6-8 minutes until beets soften slightly.
- Stir in tomato paste and cook for 1 minute. Add garlic and cook for 30 seconds.
- Deglaze with a ladle of hot stock and scrape up any fond. Add remaining stock, potato, bay leaf, and bring to a gentle simmer.
- Simmer gently, uncovered, for 20-25 minutes until beets and potatoes are tender. Skim any excess foam.
- Remove bay leaf. Stir in apple cider vinegar, season with salt and pepper, and adjust acidity.
- To serve smooth borscht, use an immersion blender to purée partially, leaving some beet ribbons for contrast.
- Finish each bowl with a dollop of whisked sour cream, a sprinkle of dill and chives, and serve with lemon wedges and rye toast.
Notes
Serve in shallow bowls to highlight the soup’s vivid color. Warm the bowls briefly to keep the soup warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg