Borscht Soup

Dr. Nandi's Borscht Soup

Use organic ingredients whenever possible.

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2 Tbsp extra virgin olive oil

1 medium onion, chopped

2 cups beef or vegetable broth

1 medium russet potato, peeled and diced

1/2 tsp salt

1/4 tsp freshly ground pepper

1 1/2 cups beets, steamed and cubed

2 tsp red wine vinegar

1/4 cup sour cream

1 Tbsp prepared horseradish

1 Tbsp fresh parsley, chopped


  • Heat oil in a large saucepan over medium heat.
  • Add onion and cook, stirring, until beginning to brown. About 4 minutes.
  • Add broth, potato, salt and pepper. Bring to a boil.
  • Reduce heat to a simmer, cover and cook until the potato is just tender. About 8 minutes.
  • Add beets and vinegar then return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft. About 2 to 3 minutes more.
  • Combine sour cream and horseradish in a small bowl.
  • Serve soup with a dollop of the horseradish sour cream and a sprinkle of parsley.

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Borscht Soup