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Polish Beet Soup Recipe

Whether you love them or hate them, beets might be worth a second (or third) try.

Packed with nutrients and vitamins, these earthy, crimson-hued root veggies can do wonders for your health.

Polish Beet Soup

Recipe by Whole Foods
0.0 from 0 votes
Course: SoupCuisine: Polish
Servings

4

servings

    Sometimes called clear borscht, this rendition of the traditional Polish soup is surprisingly light and brothy.

    Ingredients

    • 6

      medium beets, scrubbed, divided

    • 6 cups

      low-sodium vegetable broth

    • 1

      yellow onion, chopped

    • 2 teaspoons

      caraway seeds

    • 1 tablespoon

      red wine vinegar

    • ½ teaspoon

      fine sea salt

    • large pinch salt

    • 1 tablespoon

      finely chopped fresh dill

    • 1 tablespoon

      finely chopped fresh chives

    Directions

    • Preheat the oven to 400°F. 

    • Wrap three of the beets in foil and place on a small baking sheet. Roast until tender, about one hour. 

    • Let cool, then unwrap beets and rub off skins with a paper towel. Halve and thinly slice. 

    • Meanwhile, coarsely chop remaining three beets and place in a large saucepan. Add broth, onion, and caraway seeds. Bring to a boil, lower heat, and cook at a gentle simmer for 50 minutes, or until broth is deeply colored and beets are very tender. Strain broth and discard solids. 

    • Wipe out the pan, then return broth to the pan. Add reserved sliced beets to the pan and stir in vinegar, salt, and sugar. Reheat if necessary and serve sprinkled with dill and chives.

    Nutrition Facts (per serving):

    • Calories—60 | Total Fat—0g | Cholesterol – 0mg | Sodium—5600mg | Carbohydrate—11g | Dietary Fiber—3g | Protein—1g

    Facts about Beets

    How to Choose:

    When searching for beets, bigger isn’t always better.
    Opt for baby beets as these will be more sweet and tender, and choose ones that are firm with taut, smooth skins. Another thing to look out for? Crisp, fresh-looking greens.

    Storing Wisdom:

    As with many veggies, the first step in storing beets is to give the greens a snip. Leave about an inch of stem attached, and then place beets into plastic bags for storage in the refrigerator. If you want to use the greens separately, store them in a bag, too, and place them in the fridge.

    Did you know?

    Beets are an excellent source
    of iron, making them the veggie of choice for those who suffer from anemia and fatigue. They’re also rich in potassium, which is one of the main minerals responsible for muscle contraction. This means they’re a heart-healthy choice that can help decrease the risk of cardiovascular disease.

    Love 'em or leave 'em

    If you hate beets, you’re not alone. While there’s no denying their health benefits, their distinct flavor has gained them legions of lovers and loathers. One high profile couple who could do without them? President Obama and First Lady Michelle, who asked that they not be planted in the White House organic vegetable garden.     

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