Polish Beet Soup with Sour Cream & Rye
Clear, jewel-toned borscht made with fresh beets and a hit of vinegar, topped with sour cream and served with hearty rye bread. A warming weeknight dinner that feels restaurant-quality but takes under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 6g
Ingredients
- 2 whole fresh beets (medium, peeled and grated)
- 4 cups vegetable broth
- 2 tbsp white vinegar
- ½ cup sour cream
- 4 slices rye bread
- 2 whole green onions (sliced)
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat.
- 2
Add grated beets and reduce heat to medium-low, simmering 10 minutes until beets are tender and broth is deep crimson.
- 3
Stir in vinegar and taste — the soup should be tangy but balanced. Season with salt and pepper as needed.
- 4
Ladle soup into bowls and top each with a dollop of sour cream and a scatter of green onions.
- 5
Serve immediately alongside warm rye bread for dunking.
Tools you’ll need
- large pot
- grater
- spoon
- ladle
- bowls
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