Roasted Beet and Potato Borscht Recipe
Recipe By Martha Stewart-4
There are dozens of variations on borscht, the eastern european beet soup. some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky but all showcase the beauty of beets. sour cream is the traditional topping; its tang tempers the sweetness of the beets. when peeling beets, it's a good idea to wear gloves to avoid staining your hands. this recipe appears in our cookbook "martha stewart's vegetables" (clarkson potter).
4.2
14 Rating -
Rate
Non Vegdiet
1hr 10minstotal
15minsPrep
1hr 10m.total
15m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Beet and Potato Borscht Recipe
- 1/2 pound Red beets, scrubbed, peeled, and cut into a medium dice
- 1/4 pound Russet potatoes, peeled and cut into a medium dice
- 1/2 Shallots, coarsely chopped
- 3/4-1.25 sprig Thyme
- 1/2 tablespoon Extra virgin olive oil
- As required Kosher salt and freshly ground pepper
- 1.25 cup Low sodium chicken broth or water
- 1/4 tablespoon Red wine vinegar
- As required Sour cream, thinly sliced scallion greens, and chopped fresh flat leaf parsley, for serving
Nutrition
value
value
463
calories per serving
15 g Fat47 g Protein29 g Carbs9 g FiberOther
Current Totals
- Fat15g
- Protein47g
- Carbs29g
- Fiber9g
MacroNutrients
- Carbs29g
- Protein47g
- Fiber9g
Fats
- Fat15g
Vitamins & Minerals
- Calcium68mg
- Iron2mg
- Vitamin A42mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B6< 1mg
- Vitamin B9246mcg
- Vitamin B120mcg
- Vitamin C42mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium135mg
- Manganese1mg
- Phosphorus372mg
- Selenium37mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-4