Serve this beet and mushroom soup with warm crusty bread and a dollop of sour cream.
How To Make Borscht- Polish Beet Soup
The soup is known for its sour variant taste from the beets and vinegar-infused broth.
Prep:
25 mins
Cook:
1 hr
Total:
1 hr 25 mins
Ingredients
- 1 lb red beets, cut into chunks
- 1 large onion, diced
- 2 cups water
- 4 oz. mushrooms
- 1 bay leaf
- 2 tbsp vinegar
- salt and pepper
Instructions
- Boil all ingredients together for one hour.
- Thicken with a little flour and water as to make a thin gravy.
- Boil for ten more minutes and serve.
Nutrition
- Sugar: 20g
- :
- Calcium: 61mg
- Calories: 143kcal
- Carbohydrates: 31g
- Fat: 1g
- Fiber: 8g
- Iron: 2mg
- Potassium: 1027mg
- Protein: 6g
- Saturated Fat: 1g
- Sodium: 195mg
- Vitamin A: 75IU
- Vitamin C: 18mg
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