Borscht

INGREDIENTS:

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Chopped
• 2 Cups Beef Broth
• 1 Medium Russet Potato, Peeled and Diced
• 1/2 Teaspoon Salt
  
• 1/4 Teaspoon Freshly Ground Pepper
• 1 Bunch of Beets, Root Ends and Greens Trimmed, Peeled
• 2 Teaspoons Red-Wine Vinegar
• 1/4 Cup Sour Cream
• 1 Tablespoon Horseradish
• 1 Tablespoon Fresh Parsley, Chopped

DIRECTIONS:

• Place cubed beets in a vegetable steamer basket over 1 inch of boiling water in a large pot, cover and steam over high heat until tender, 10 to 15 minutes.
• Meanwhile, heat oil in a large saucepan over medium heat, add onion and cook, stirring, until beginning to brown, about 4 minutes.
• Add broth, potato, salt and pepper, bring to a boil, then reduce heat to a simmer, cover and cook until the potato is tender, about 8 minutes.
• Add steamed beets and vinegar, return to a boil, then cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
• Combine sour cream and horseradish in a small bowl.
• Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.

This simple Ukrainian soup gets a little extra kick with the addition of horseradish. This can easily be made vegetarian by substituting vegetable broth for the beef broth. One servings is one cup of soup and is under 175 calories!

The Beans ♥ The Beets

насолоджуватися!

This recipe is from Eating Well magazine.