This creamy, ruby red soup as a touch of ginger and rosemary. It’s topped with a dollop of sour cream and toasted walnuts.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4-6 |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4-6 |
Ingredients
- Deselect All
- 2 tablespoons unsalted butter
- 1 cup chopped red onion
- 1 cup peeled and chopped potato
- 1 tablespoon peeled and chopped fresh ginger
- 3 to 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- Kosher salt and freshly ground black pepper
- 3 1/2 cups low-sodium chicken broth
- 1 1/2 cups peeled and diced red beets
- 1 1/2 cups shredded red cabbage
- Sour cream and toasted and chopped walnuts for garnish, for
Instructions
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
- Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 168 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 15 mg |
| Sodium | 880 mg |
| Serving Size | 1 of 4 servings |
| Calories | 168 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 15 mg |
| Sodium | 880 mg |
Reviews
So amazing!! I used ‘better than bouillon’ for the chicken stock.. love this recipe! My mother is coming to visit, I can’t wait to make this for her. She is going to love it too!
This is delicious! One of the best soups I’ve ever had.
This soup is just what I needed, had a lot of cabbage and beets on hand. Velvety smooth, brilliant color and delightfully creamy. The ginger, thyme and rosemary make the beets and cabbage shine! Will try freezing, this may not work…
OK, my wife and I just made this. I was apprehensive as the couple times I’ve had borscht I was underwhelmed. This is amazing! The flavors just meld together. We served with a nice freshly made Russian Rye.
Great fall soup! Nice light flavors. Followed the recipe, even the toasted walnuts and sour cream, which ended up being great additions. Served it with a salad and crispy bread. Only complaint might be that prepping all the veggies was a bit labor intensive, but overall a good recipe! I’m surprised more people haven’t tried it.