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:
Preheat the oven to 350 °F
Wrap each beet in foil and place on a baking sheet.
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.
Once the beets are cool enough to handle, peel them and cut into julienne strips.
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.
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!
Bright summer soup! Thanks for sharing the recipe!
