FBD

Whole Beet Borscht

A nutritious whole-beet borscht using both roots and tops, thickened with a roux and brightened with lemon juice and brown sugar.

AmericanVegetarianAdvanced50 minBy Northstar

Ingredients

Servings
8
  • 8 beets with tops
  • 1 medium potato, diced
  • 1 small onion, chopped
  • 2 quart vegetable stock
  • 2 tbsp oil
  • 2 tbsp whole wheat flour
  • 2 tbsp fresh lemon juice
  • 2 tsp salt
  • 1/8 tsp pepper
  • 2 tsp brown sugar
  • 1 tsp dill weed (optional)

Instructions

  1. 1

    Wash beets and beet tops. Chop tops finely and set aside. Peel and grate the beets and cook with potato and onion in the vegetable broth.

  2. 2

    Simmer the vegetables until they are well cooked.

  3. 3

    Mix oil and flour and cook over low heat for 2 minutes to make a roux. Add one cup of soup slowly and cook until sauce thickens, stirring constantly. Return sauce to soup pot.

  4. 4

    Season the soup and add lemon juice. Stir in beet greens and cook 5–10 minutes. Adjust seasonings.

  5. 5

    Serve topped with plain yogurt or sour cream. Good in winter with French bread and butter.

Tags

soupvegetarianlemonhealthybeetborscht