Ingredients1 h 30 m servings 248
- 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 43.6 5.9 15 194 Full nutrition
ReviewsRead all reviews 10
Wonderful recipe, as true blue Ukrainian borscht Connoisseurs this is an awesome way to make it?????? thanks for the recipe!
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...
Delicious and super easy to make! I chopped the beets and the soup was great.
Made a mistake and cubed the beets like the potatoes, but still turned out great. Added 1/2 a red onion, then served with crumbled bacon.
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!