Hearty Beet Borscht Recipe, Yum!

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Soup in a coffee mug, why not? :)

How my love for beets began:

I know this may be hard to believe, but I have just this year discovered that I LOVE beets. I had never tried them before! Crazy huh?! For NYE this year, my fiancé Ryan & I took a little birthday//NYE trip to Palm Springs and stayed in this fun little hotel, we were in walking distance to this amazing little joint. This is where it all happened. I ordered a beet salad, because it was the only thing on the menu with avocados in it and I was craving them, as usual. I devoured the plate in about 3 minutes (not healthy, I know! ☹). At that moment, my love for beets was born. These are my two FAVORITE beet recipes, so if you're new to beets, then these will be easy for you to tackle! 

 Beet Borscht Recipe

♥ Description: this is a delicious beet soup! The beet flavor is not over powering at all, the entire soup tastes like a more flavorful, entirely red vegetable soup! 

♥ Fun Facts: Borscht soup is Ukrainian in origin. It is popular in many Eastern & Central European countries, including Poland & Russia.   

Prep time: 15 minutes | Cook time: 35 Minutes

makes 8 servings

♦ 2 cups cubed, fresh beets
♦ 1 cup chopped carrots
♦ 1 cup chopped onion
♦ 2 cups water
♦ 2 cans vegetable broth (typically beef broth is used, I prefer vegetable, I don't eat hardly any red meat!)
♦ 1 cup shredded cabbage
♦ 1 tablespoon butter
♦ 1 tablespoon lemon juice

* Nutritional Facts:
1 serving (1 cup) = 48 calories, 2 grams of fat (1 gram saturated fat), 4 mg cholesterol, 375 sodium, 7  grams carbohydrate, 2 grams fiber, 1 gram protein. 


  1. In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Enjoy, rainy day or not! :)

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