Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish. For a vegetarian soup, use vegetable broth instead.

From EatingWell: January/February 2009
Yield: 4 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 30 minutes


  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium onion, chopped
  3. 2 cups reduced-sodium beef broth, or vegetable broth
  4. 1 medium russet potato, peeled and diced
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon freshly ground pepper
  7. 1 1/2 cups steamed cubed beets, 1/2-inch cubes (see Tip)
  8. 2 teaspoons red-wine vinegar
  9. 1/4 cup reduced-fat sour cream
  10. 1 tablespoon prepared horseradish
  11. 1 tablespoon fresh chopped parsley


  1. 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. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
  2. 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.

Tips & Notes


Nutrition Per Serving: 172 calories; 10 g fat (2 g sat, 6 g mono); 6 mg cholesterol; 18 g carbohydrates; 5 g protein; 3 g fiber; 395 mg sodium; 534 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Potassium (15% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 fat