Name: Golden Beet Borscht
Ingredients: 1 yellow onion (finely chopped); 1 carrot (finely chopped); 1 teaspoon sweet paprika; Salt and freshly ground pepper; 1 pound golden beets (or yellow or orange, peeled and cut into little sticks); 1 pound Yukon gold potatoes (peels left on, cut into little sticks); 1/4 head green cabbage (finely sliced or shredded); 1 clove garlic (finely minced); 5 cups vegetable broth (or chicken broth); 2 bay leaves; 1-2 tablespoons apple cider vinegar; Crème fraîche (or sour cream, for garnish); Sprigs of fresh dill (for garnish)

Bowl of golden beet borscht against a black background. — Photo: Steven Brown

Although this is not the traditional red beet recipe, it makes a lovely variation during the fall or whenever you find golden beets at the market.

Ingredients

1 yellow onion, finely chopped
1 carrot, finely chopped
1 teaspoon sweet paprika
Salt and freshly ground pepper
1 pound golden beets, or yellow or orange, peeled and cut into little sticks
1 pound Yukon gold potatoes, peels left on, cut into little sticks
¼ head green cabbage, finely sliced or shredded
1 clove garlic, finely minced
5 cups vegetable broth, or chicken broth
2 bay leaves
1-2 tablespoons apple cider vinegar
Crème fraîche, or sour cream, for garnish
Sprigs of fresh dill, for garnish

Instructions

In a large Dutch oven or soup pot, sauté the onion and carrot in butter until slightly tender, add paprika, salt and pepper. Then add the beets, potatoes, cabbage and garlic along with the broth, bay leaves and 1 tablespoon of the vinegar. Bring to a boil, then turn down heat and simmer, covered, over low heat for 30 minutes or until all the vegetables are tender. Taste and add salt, pepper or more vinegar if needed. Remove bay leaves and serve garnished with crème fraîche or sour cream and a few sprigs of fresh dill.

Notes

Recipe by Krista Harris & Amanda Mulvihill

Nutrition

Golden Beet Borscht