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
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Open the appInstructions
Step 1
Bring broth to a boil in a large pot over medium-high heat.
Step 2
Add grated beets and reduce heat to medium-low, simmering 10 minutes until beets are tender and broth is deep crimson.
Step 3
Stir in vinegar and taste — the soup should be tangy but balanced. Season with salt and pepper as needed.
Step 4
Ladle soup into bowls and top each with a dollop of sour cream and a scatter of green onions.
Step 5
Serve immediately alongside warm rye bread for dunking.
Tools you’ll need
- large pot
- grater
- spoon
- ladle
- bowls
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