Hearty Borscht

Borscht is often served cold, but this version is warm and comforting.

Served warm, borscht offers a healthy and comforting meal suited to cold winter days. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

Borscht is often served cold, but this version is warm and comforting. It’s perfect for a chilly winter day.

I was delighted to discover pre-cooked, vacuum-sealed beets in the produce section of my market. They’re a great shortcut since roasting beets from scratch can take quite a while. Using these ready-to-eat beets cuts the cooking time dramatically, making this a quick, easy, and satisfying vegetarian meal.

Helpful Hints

Canned beets can be used instead of packaged cooked beets. Be sure they are not pickled, and drain them before use.

Any type of tomato sauce can be used.

Countdown

• Assemble ingredients.
• Start cooking soup.
• Mix sour cream and horseradish together.
• Complete the recipe.

Shopping List

To buy: 1 container reduced-sodium vegetable broth, 1 bottle tomato sauce, 1 bunch celery, 1 container peeled baby carrots, 3/4 pound yellow potatoes, 1 container pre-cooked beets, 1 can reduced-sodium kidney beans, 1 small carton sour cream, 1 bottle prepared horseradish, 1 container broken walnuts.

Staples: onion, salt, and black peppercorns.

Hearty Borscht Dinner

Serves 2

• 4 cups reduced-sodium vegetable broth
• 1/4 cup tomato sauce
• 1/2 cup sliced celery
• 1/2 cup sliced, peeled baby carrots
• 1 cup sliced onion
• 3/4 pound yellow potatoes, cut into 1/4-to-1/2 inch pieces (about 2 1/2 cups)
• 1 pound pre-cooked beets, cut into 1/2-inch pieces (about 1 1/2 cups)
• 1/2 cup canned reduced-sodium red kidney beans, rinsed and drained
• Salt and freshly ground black pepper
• 4 tablespoons sour cream
• 2 teaspoons prepared horseradish
• 1/4 cup broken walnuts

Add the vegetable broth, tomato sauce, celery, carrots, onion, and potato to a large saucepan. Place over medium-high heat. Bring to a boil, reduce heat to medium, and cover with a lid. Cook 10 minutes or until the vegetables are tender. Add the beets and beans and raise the heat to medium-high and cook, uncovered, 5 more minutes. Meanwhile, mix sour cream and horseradish together in a small bowl. Ladle the soup into two bowls. Sprinkle walnuts on top and add a spoonful of the sour cream mixture to each bowl.

Per serving: 513 calories (27 percent from fat), 15.3 g fat (3.2 g saturated, 3.6 g monounsaturated), 14 mg cholesterol, 20.4 g protein, 83.2 g carbohydrates, 13.5 g fiber, 421 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC

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