Ruby Red Borscht

This vibrant Ruby Red Borscht is a comforting classic that brings a burst of earthy sweetness to your table. Featuring tender beets simmered in savory broth, this soup is brightened with a splash of lemon juice and finished with delicate ribbons of egg and fresh dill. It strikes the perfect balance between hearty and light, making it an ideal choice for chilly evenings or as a make-ahead meal that tastes even better the next day. Simple ingredients come together to create a dish that is both rustic and elegant, perfect for sharing with family and friends.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 8

Calories: 53.8

Dietary: Gluten-free

Description

This vibrant Ruby Red Borscht is a comforting classic that brings a burst of earthy sweetness to your table. Featuring tender beets simmered in savory broth, this soup is brightened with a splash of lemon juice and finished with delicate ribbons of egg and fresh dill. It strikes the perfect balance between hearty and light, making it an ideal choice for chilly evenings or as a make-ahead meal that tastes even better the next day. Simple ingredients come together to create a dish that is both rustic and elegant, perfect for sharing with family and friends.

Ingredients

5 lg Beets (about 1-3/4 pounds) ;

Directions

1
Peel and grate the beets.
2
Peel and grate 2 medium onions.
3
Combine the grated beets, grated onions, and 6 cups chicken broth in a large Dutch oven.
4
Cover and bring to a boil over medium-high heat.
5
Reduce heat to low, cover, and simmer for 45 minutes until beets are tender.
6
Stir in 1 tablespoon lemon juice, 1/4 teaspoon sugar, and 1/4 teaspoon pepper.
7
Simmer uncovered for an additional 15 minutes.
8
Remove the Dutch oven from heat.
9
In a small bowl, slightly beat 2 eggs.
10
Gradually stir about one-fourth of the hot soup mixture into the beaten eggs to temper them.
11
Slowly pour the egg mixture back into the Dutch oven, stirring constantly to create thin ribbons.
12
Chill the soup thoroughly in the refrigerator.
13
Garnish with fresh dillweed before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 53.8kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 90.0mg4%
Total Carbohydrate 12.0g4%
Dietary Fiber 3.5g15%
Sugars 8.5g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This soup can be served hot or chilled. The flavors meld beautifully when chilled overnight.

For a vegan version, omit the eggs and use vegetable broth instead of chicken broth.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: borscht, beet soup, russian soup, comfort food, winter soup, dill, lemon juice, egg ribbons, vegetarian, gluten free, make ahead, simmered, healthy, warm, chilled, traditional, easy, family dinner, sl783

Read it online: https://www.chefs-mate.com/recipe/ruby-red-borscht-sl-7-83/

Ruby Red Borscht – Sl 7/83

Nutrition Facts