Ingredients1 h 30 m servings 248 cals
- Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot; season with salt and pepper. Pour enough water to cover vegetables into the pot; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 45 minutes.
- Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
- Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes; stir mixture into soup. Stir in grated beets and parsley root greens; bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.
Per Serving: 248 calories; 6.3 g fat; 43.6 g carbohydrates; 5.9 g protein; 15 mg cholesterol; 194 mg sodium. Full nutrition
ReviewsRead all reviews 8
This borscht turned out really good. We made a few tweaks. Instead of water and boullion we used both a box of veggie broth and a box of chicken broth. And the flour and butter ratios seemed off...
tastes just like my grandmothers recipe. added sweet potato, turned out very nice.
Great recipe. I didn't grate the root - just had it in small cubes. Delicious!
Wonderful recipe, as true blue Ukrainian borscht Connoisseurs this is an awesome way to make it?????? thanks for the recipe!
Loved it! I made this for a dinner party and it turned out great! Nice and easy with no need to babysit it!! Will make this again for sure!! Thank you for posting it....