Polish-Style Borscht

Serves 4
Time 1 hr 30 min
Polish-Style Borscht

Sometimes called clear borscht, and traditionally started with a beetroot ferment, this rendition of the traditional Polish soup is surprisingly light and brothy. You can add a garnish of sour cream or yogurt if you like; some classic versions even include pierogi-like dumplings.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian
Low FatLow Fat

Ingredients

    6 mediumbeets, scrubbed, divided
    6 cupslow-sodium vegetable broth
    1yellow onion, chopped
    2 teaspoonscaraway seeds
    1 tablespoonred wine vinegar
    1/2 teaspoonfine sea salt
    1/2 teaspoonsugar
    1 tablespoonfinely chopped fresh dill
    1 tablespoonfinely chopped fresh chives

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Method

Preheat the oven to 400°F.


Wrap 3 of the beets in foil and place on a small baking sheet.


Roast until tender, about 1 hour.


Let cool, then unwrap beets and rub off skins with a paper towel.


Halve and thinly slice.


Meanwhile, coarsely chop remaining 3 beets and place in a large saucepan.


Add broth, onion and caraway seeds.


Bring to a boil, lower heat and cook at a gentle simmer until broth is deeply colored and beets are very tender, about 50 minutes.


Strain broth and discard solids. Wipe out the pan, then return broth to the pan.


Add reserved sliced beets to the pan and stir in vinegar, salt and sugar.


Reheat if necessary and serve sprinkled with dill and chives.

Nutritional Info

Serving Size

Calories

60

Total Fat

0g

Saturated Fat

0g

Cholesterol

0mg

Sodium

560mg

Total Carbohydrate

11g

Dietary Fiber

3g

Total Sugars

6g

Protein

1g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.