Classic Beet Borscht with Lemon and Honey
Experience the vibrant flavors of this traditional Beet Borscht, a warm and hearty soup that celebrates the earthy sweetness of beets. Perfect for cold days, this recipe features boiled beets combined with savory onions, a tangy hint of lemon juice, and optional sweetness from honey. Finished off with a dollop of sour cream, this borscht is not just a delicious dish; it's a wholesome meal for sharing with family and friends. Enjoy its beautiful ruby color and comforting aroma as you serve it up for 6-8 people.
N/A
Servings
187
Calories
8
Ingredients
Ingredients
Fresh Beets
5 lbs (Cut the greens, scrub, and leave 1-2 inches of tops.)
Cold Water
To cover the beets by at least 4-6 inches (N/A)
Large Onions
2-3 (Peeled and grated.)
Salt
3 tablespoons (N/A)
Lemon Juice
1/4-1/2 cup (Adjust to taste.)
White Pepper
Optional, to taste (N/A)
Honey
1/4 cup (Optional.)
Sour Cream
Optional, for serving (N/A)
Instructions
1
Begin by cutting off the beet greens, leaving about 1-2 inches of tops on the beets. If desired, mince the removed beet tops to add later.
2
Thoroughly scrub the beets under cold water to remove any dirt.
3
In a large stockpot, place the beets and cover them with cold water, ensuring the water level is about 4-6 inches above the beets.
4
Bring the water to a vigorous boil and cook the beets for 15-25 minutes, or until fork-tender.
5
Once cooked, remove the beets from the pot and set aside. Do not discard the water; this will be the base for your borscht.
6
Carefully peel the skins off the beets (they should come off easily), and then grate the beets using a food processor or a box grater.
7
Strain the beet water through a cheesecloth-lined sieve back into the pot to remove any sediment, saving the vibrant beet juice.
8
Finely grate the onions and add them to the pot along with the grated beets.
9
(Optional) If you minced the beet greens, add them to the pot as well.
10
Bring the mixture to a quick boil, then reduce the heat to a simmer.
11
Add the salt, lemon juice (adjust to taste), white pepper (if using), and honey (if desired). Allow the mixture to simmer until heated through and the honey is fully dissolved.
12
Taste and adjust seasoning if necessary, then serve hot garnished with a dollop of sour cream, if desired.
Nutrition Information
1g
Fat
44g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Beet Borscht with Lemon and Honey?
It is a traditional, vibrant soup featuring the earthy sweetness of beets combined with tangy lemon and honey, often served with sour cream.
How many servings does this borscht recipe make?
This recipe is designed to serve 6-8 people.
How many pounds of beets are required?
You will need 5 lbs of fresh beets for this recipe.
How should I prepare the beets before boiling?
Cut off the beet greens leaving 1-2 inches of tops and scrub them thoroughly under cold water to remove dirt.
How long do the beets need to boil?
The beets should be boiled for 15-25 minutes, or until they are fork-tender.
Should I keep the water after boiling the beets?
Yes, do not discard the water as it serves as the vibrant base for the borscht.
How do I peel the cooked beets?
Once cooked and removed from the pot, the skins should peel off easily by hand.
What is the best way to grate the beets?
You can use a food processor or a box grater to grate the peeled beets.
Can I use the beet greens in the soup?
Yes, you can optionally mince the removed beet tops and add them to the pot during the simmering process.
How are the onions prepared for this recipe?
The onions should be peeled and then finely grated before being added to the soup.
Why should I strain the beet water?
Straining the water through a cheesecloth-lined sieve removes sediment and ensures a clear, vibrant juice base.
How much lemon juice should be added?
The recipe calls for 1/4 to 1/2 cup of lemon juice, which can be adjusted to your taste.
Is honey a necessary ingredient?
Honey is optional; it is used to add sweetness and should be adjusted based on your preference.
What is the recommended garnish for this borscht?
It is traditionally served hot with a dollop of sour cream on top.
Is this beet borscht recipe vegetarian?
Yes, this recipe is vegetarian.
Can this recipe be made vegan?
Yes, if you omit the optional sour cream garnish and use a vegan-friendly sweetener if honey is not preferred, it is vegan.
How many calories are in one serving?
There are approximately 187 calories per serving.
What is the carbohydrate content of this soup?
Each serving contains approximately 44g of carbohydrates.
How much protein is in a serving?
There are about 3g of protein per serving.
How much fat is in this recipe?
This soup is low in fat, containing only about 1g per serving.
How much salt is used in the recipe?
The recipe specifies using 3 tablespoons of salt.
Is white pepper required for this dish?
White pepper is optional and can be added to taste.
How much water is needed to boil the beets?
You should use enough cold water to cover the beets by at least 4-6 inches.
What are the primary flavor profiles of this soup?
The soup profile is earthy and sweet from the beets and honey, with a tangy finish from the lemon.
Should the soup be served hot or cold?
This specific recipe is served hot.
How many onions are used?
The recipe calls for 2 to 3 large onions.
What is the color of the finished borscht?
The borscht features a beautiful, deep ruby color.
What type of pot is best for this recipe?
A large stockpot is recommended to accommodate the 5 lbs of beets and the required water.
When do I add the honey and lemon juice?
These are added after the grated beets and onions have been brought back to a boil and the heat is reduced to a simmer.
Is this a good meal for families?
Yes, it is described as a wholesome meal perfect for sharing with family and friends.