Authentic Homemade Borscht Recipe

Ingredients

• 6 beets, peeled
• 6 potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 parsley root with greens, peeled and diced, greens finely chopped
• 2 celery ribs, chopped
• 3 tablespoons white vinegar
• salt and ground black pepper to taste
• 0.25 cup butter
• 0.5 cup all-purpose flour
• 1 teaspoon vegetable bouillon (such as Better Than Bouillon®)

Instructions

1. Combine the beets, potatoes, carrots, parsley root (reserve the greens), celery, and vinegar in a large pot. Season generously with salt and pepper. Add enough water to completely cover the vegetables. Bring the mixture to a rolling boil, then reduce the heat to low. Simmer gently until the vegetables are tender and easily pierced with a fork, about 45 minutes.
2. Using a slotted spoon, carefully remove the beets from the pot and set them aside to cool slightly, approximately 10 minutes. Once the beets are cool enough to handle comfortably, grate them using a box grater or food processor.
3. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour until smooth, creating a roux. Cook and stir continuously until the roux develops a light tan color, about 10 minutes. Gradually stir this roux into the simmering soup, ensuring it's fully incorporated. Add the grated beets and reserved parsley root greens to the pot. Bring the soup back to a gentle simmer and cook until heated through, approximately 5 minutes. Season the soup to taste with vegetable bouillon, salt, and pepper.

Nutrition

• Calories: 248 kcal
• Fat Content: 6 g
• Fiber Content: 7 g
• Sugar Content: 7 g
• Sodium Content: 194 mg
• Protein Content: 6 g
• Cholesterol Content: 15 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g