YELLOW BEET BORSCHT

Name: YELLOW BEET BORSCHT
Cuisine: European, Eastern European
Ingredients: 1 tbsp (15 mL) olive oil; ½ cup (125 mL) chopped onion; ½ tsp (2 mL) chopped garlic; ½ tsp (2 mL) chopped ginger root; 2 cups (500 mL) peeled and diced yellow beet; 1 small carrot, peeled and diced, about ½ cup (125 mL); 3 cups (750 mL) chicken stock or water; ½ cup (125 mL) peeled and chopped red-skinned potato; ½ tsp (2 mL) turmeric; 1 tbsp (15 mL) apple cider vinegar; 1 tsp (5 mL) honey; Salt and freshly ground pepper; 2 tsp (10 mL) balsamic vinegar; 2 tbsp (30 mL) sour cream; 2 tsp (10 mL) dill fronds

3 steps

This recipe is double what you will need as it keeps well in the refrigerator for five days and freezes well, too. The sun-like yellow colour looks like summer has arrived.

Updated at: Thu, 17 Aug 2023 12:43:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories349.6 kcal (17%)

Total Fat14.2 g (20%)

Carbs43.5 g (17%)

Sugars22.4 g (25%)

Protein13.2 g (26%)

Sodium1043.4 mg (52%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

15mlolive oil

½ cuponion

2mlgarlic

2mlginger root

½ cupcarrot

small, peeled and diced

750mlchicken stock

or water

½ cupred-skinned potato

peeled and chopped

2mlturmeric

15mlapple cider vinegar

5mlhoney

salt

freshly ground pepper

Topping

10mlbalsamic vinegar

30mlsour cream

10mldill fronds

Instructions

Step 1

1 Heat oil in soup pot over medium heat. Add onion and sauté for 2 minutes or until beginning to soften. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in beets and carrots. Add stock and bring to a boil.

Step 2

2 Simmer for 5 minutes then add potato and turmeric. Cook another 10 to 15 minutes or until all vegetables are tender. Stir in apple cider vinegar and honey and season with salt and pepper.

Step 3

3 Transfer soup to a blender and purée until smooth. Spoon soup into 2 bowls. Drizzle each bowl with balsamic vinegar and sour cream. Run a knife through drizzles to create a swirl effect. Sprinkle with dill.

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