Polish Beet Borscht

Name: Polish Beet Borscht
Prep time: 5 min
Cook time: 1 h 25 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Polish
Ingredients: Beets 2; Vegetable stock 4 cups; Garlic 1 clove; Granulated sugar 1 tsp; Lemon juice 1 tbsp; Kosher Salt; Black pepper; Dill; Sour cream

Summer Beet Soup

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Like 4
1h 30m
Serves 4
Easy
(1)

Ingredients

	2 Beets large, washed and scrubbed, skin on
	4 cups Vegetable stock store-bought or homemade
	1 clove Garlic large, minced
	1 tsp Granulated sugar
	1 tbsp Lemon juice
	Kosher Salt to taste
	Black pepper to taste
	For garnish:
	Dill chopped, to taste
	Sour cream to taste

Nutritional information

152

Calories

2.9g

Fat

8.8g

Carbohydrates

Protein

1.7g

Fiber

391mg

Sodium

Cuisine:

Polish Recipes

Ingredients

2 Beets
large, washed and scrubbed, skin on
4 cups Vegetable stock
store-bought or homemade
1 clove Garlic
large, minced
1 tsp Granulated sugar
1 tbsp Lemon juice
Kosher Salt
to taste
Black pepper
to taste
For garnish:
Dill
chopped, to taste
Sour cream
to taste

Polish Beet Borscht

This quick-cooking Polish Beet Borscht recipe takes advantage of beets, a versatile pantry staple that adds a burst of color and flavor to any dish. In this plant-based recipe, roasted beets, garlic, vegetable stock, and lemon juice combine to create a bold-flavored, eye-catching soup that also packs a punch of nutrients. Top each bowl off with a generous dollop of sour cream and a sprinkling of chopped fresh herbs. Bonus? This soup may be served warm or chilled. Either way, it is a refreshing meal that’s perfect for summer.

Are you looking for more beet soup recipe ideas? Look no further! Try our almost-instant chilled borscht. You could make this gluten-free summer borscht. We also have a beet gazpacho recipe – perfect for eating in deep bowls on a hot summer day.

To make the Polish Beet Borscht, you will need the following ingredients:

Ingridiens for Polish Beet Borscht

Steps to make Polish Beet Borscht

1	Preheat oven
Preheat the oven to 350 °F
2	Wrap beets in foil	1
Wrap each beet in foil and place on a baking sheet.
3	Roast beets	1h 5m
Roast the beets for 45 minutes or more, depending on their size, until easily pierced with a knife. Remove from the oven and allow the beets to cool, about 20 minutes.
4	Peel and cut beets	4
Once the beets are cool enough to handle, peel them and cut into julienne strips.
5	Simmer soup	20
In a large pot, bring 4 cups vegetable stock to a boil. Add the julienned betts, 1 minced garlic clove, 1 teaspoon sugar, 1 tablespoon lemon juice, and salt and black pepper to taste. Simmer for 15 minutes.
6	Serve
Ladle the soup into bowls and top with a dollop of sour cream. Add a sprinkling of fresh chopped dill. The soup can be served warm or chilled.

Light, lemony, and refreshing, this Polish Beet Borscht is absolutely bursting with flavor. The roasted beets are simmered with garlic and lemon juice until they make a clear burgundy broth that not only tastes amazing but also has tons of health benefits. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!