Omi's Borscht recipe

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Ingredients

6 beets, peeled
6 potatoes, peeled and diced
2 carrots, peeled and diced
1 parsley root with greens, peeled and diced, greens finely chopped
2 celery ribs, chopped
3 tablespoons white vinegar
salt and ground black pepper to taste
¼ cup butter
½ cup all-purpose flour
1 teaspoon vegetable bouillon (such as Better Than Bouillon®)

Nutrition Info

247.9 calories
carbohydrate: 43.6 g
cholesterol: 15.3 mg
fat: 6.3 g
fiber: 7 g
protein: 5.9 g
saturatedFat: 3.8 g
servingSize: -
sodium: 194.3 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot, season with salt and pepper. Pour enough water to cover vegetables into the pot, bring to a boil. Reduce heat to low, simmer until vegetables are tender, about 45 minutes.

  2. Remove beets with a slotted spoon, set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.

  3. Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes, stir mixture into soup. Stir in grated beets and parsley root greens, bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.

Recipe Yield

12 cups

Recipe Note

This is my grandmother's recipe. We used to pick all the vegetables from her garden and make this, a nice soup for a cold winter's night. Serve with sour cream and snipped dill if desired.

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