Whole-Beet Borscht Recipe

Name: Whole-Beet Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds large beets with greens; 2 tablespoons extra-virgin olive oil, divided; 4 teaspoons coriander seeds, lightly crushed; 10 garlic cloves, chopped; 1 large onion, chopped; 1 tablespoon tomato paste; 5 cups plus 3 tablespoons water, divided; 2 bay leaves; 2 cups chopped peeled parsnips; 5/8 teaspoon kosher salt, divided; 2 tablespoons cider vinegar; 6 tablespoons plain 2% reduced-fat Greek yogurt; 1/4 cup chopped fresh dill

Servings: persons

2 pounds large beets with greens
2 tablespoons extra-virgin olive oil, divided
4 teaspoons coriander seeds, lightly crushed
10 garlic cloves, chopped
1 large onion, chopped
1 tablespoon tomato paste
5 cups plus 3 tablespoons water, divided
2 bay leaves
2 cups chopped peeled parsnips
5/8 teaspoon kosher salt, divided
2 tablespoons cider vinegar
6 tablespoons plain 2% reduced-fat Greek yogurt
1/4 cup chopped fresh dill

1
Remove greens and stems from beets; discard stems. Rinse and drain greens. Finely chop to measure 2 cups. Peel beets; cut into 2-inch pieces.
2
Heat a large Dutch oven over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle coriander over bottom of pan; cook 1 minute or until fragrant, stirring frequently. Add garlic and onion; cook 12 minutes or until tender, stirring occasionally. Add beets and tomato paste; cook 1 minute, stirring frequently. Add 5 cups water and bay leaves. Cover and bring to a boil; reduce heat, and simmer 45 minutes or until beets are very tender. Discard bay leaves.
3
Heat a medium skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add parsnips and 1/8 teaspoon salt; saute 8 minutes or until tender. Remove from heat.
4
Place beet mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend beet mixture until smooth. Return pureed soup to pan; bring to a simmer. Add beet greens and parsnips to pan; cook 5 minutes. Stir in vinegar and remaining 1/2 teaspoon salt. Ladle soup into 4 bowls. Combine yogurt and remaining 3 tablespoons water. Top soup with yogurt and dill.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds large beets with greens, 2 tablespoons extra-virgin olive oil, divided, 4 teaspoons coriander seeds, lightly crushed, 10 garlic cloves, chopped, and more.

Yes, Whole-Beet Borscht falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole-Beet Borscht

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