Whether it be Russian, Polish or Ukrainian, the beet soup, borscht, is so delicious and good for you too.




  • 8 cups beef broth
  • 4 large beets, peeled and chopped
  • 2 large russet potatoes, peeled, cut into 1/2-inch cubes
  • 2 cups thinly sliced cabbage
  • 3 tablespoons red wine vinegar
  • Salt and freshly ground black pepper
  • Sour cream


  1. Put broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are just tender, about 20 minutes.
  2. Uncover and stir in the cabbage and red wine vinegar. Season, to taste, with salt and pepper.
  3. Simmer for another 15 minutes, stirring occasionally.
  4. Blend until smooth.
  5. Serve with a dollop of sour cream.

Source: The Food Network

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