Borscht for One
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A smooth beet soup with carrot, celery, and potato, finished with a touch of vinegar and honey and topped with sour cream.
Ingredients
- ½ tablespoon olive oil
- ¼ cup chopped onions
- 1 celery rib chopped
- 1 medium carrot chopped
- 1 garlic clove minced
- ½ teaspoon kosher salt divided
- 2 small beets scrubbed, peeled, diced (4½–5 ounces / about 1 cup diced)
- 1 small gold potato peeled and diced
- 1½ cups chicken broth or vegetable broth
- ¼ teaspoon dried thyme
- ⅛ teaspoon ground allspice
- 1 teaspoon red wine vinegar
- 2 teaspoons honey
- 1–2 tablespoons sour cream for topping
Equipment
- saucepan
- blender
Directions
- Heat the oil in a 1-quart saucepan over medium heat. Add the onion, celery, carrot, garlic, and ¼ teaspoon of the salt and cook for 3 to 4 minutes, until they start to soften.
- Add the beets and stir for 2 minutes.
- Stir in the potato, broth, thyme, and allspice. Bring to a boil, then simmer uncovered on low for 20 to 25 minutes, until the beets and potato are soft.
- Near the end, stir in the vinegar, honey, and the rest of the salt.
- Blend the soup until smooth with an immersion blender (or carefully in a regular blender). Ladle it into a bowl and top with sour cream.
Nutrition
Serving: 766g | Calories: 311kcal | Carbohydrates: 55g | Protein: 8g | Fat: 8.1g | Saturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 7.2mg | Sodium: 2703mg | Potassium: 1302mg | Fiber: 9.1g | Sugar: 28g | Vitamin A: 10435IU | Vitamin C: 35mg | Calcium: 106mg | Iron: 2.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); carrot counted as carrots, gold potato counted as raw potato (a small one 150 g), cups chicken broth or vegetable broth (the first choice counted), beets counted as raw beets. Brands and portions vary, so use it only as an approximation.