American · Dinner
New York Borscht
A New York Jewish deli classic, a deep ruby beetroot soup with a sweet and sour broth, served hot or cold with a swirl of sour cream and fresh dill.
$
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
285Calories
8gProtein
12gFat
38gCarbs
14gSugar
6gFiber
680mgSodium
8mgChol
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Instructions
1
Prep
Peel and coarsely grate 500g beetroot. Finely dice 1 medium onion (150g), 2 medium carrots (160g), and 2 celery stalks (120g). Finely mince 2 garlic cloves. Measure 800ml vegetable stock, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tbsp sugar, salt, and pepper.
2
Saute
Heat 1 tbsp olive oil in a large saucepan over medium heat. Add onion, carrots, and celery; cook 6–7 minutes until softened. Add garlic, cook 1 minute until fragrant, stirring constantly.
3
Build
Add grated beetroot, stir to combine. Pour in vegetable stock and bring to a gentle simmer over medium-low heat.
4
Simmer
Cook 20–25 minutes until beetroot is completely tender. Stir in red wine vinegar, lemon juice, and sugar. Season with salt and pepper. Taste and adjust balance as needed.
5
Finish and plate
Ladle soup into deep bowls. Swirl 2 tbsp sour cream into each bowl, scatter fresh dill over the top. Serve hot with rye bread alongside, or cool and serve chilled.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) raw beetroot
- 1 medium white onion
- 2 medium carrots
- 2 celery stalks
- 2 garlic cloves
- 800ml (3 1/4 cup) vegetable stock
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tbsp caster sugar
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
- 60ml (1/4 cup) sour cream
- 8g (small handful) fresh dill
- 1 rye bread