Beet Borscht


Borscht comes from Ukraine and is a soup that can be served hot or cold! We are excited to share this recipe featuring beets, one of Dr. Yum’s favorite foods! This recipe is from our very own food photographer, Laura Visioni.


1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
6 cups vegetable broth
1 pound beets, peeled, cut into 1/2 inch chunks
russet potatoes, cut into 1/2 inch chunks
½ small cabbage, thinly sliced (can substitute beet greens)
2 tablespoons lemon juice
OPTIONAL: sour cream


Saute onions in oil for 5 to 7 minutes. Add garlic and saute until fragrant. Add vegetable broth, beets, potatoes, and cabbage. Cover and bring to a boil, then lower heat to a simmer for about 35 minutes. Then add lemon juice for a finishing touch. Add a dollop of sour cream as an optional topping.

Baby Food option:

Soups are a great way to introduce many flavors to a baby at once and it’s easy to get to that “just right” consistency by blending. Keep in mind this recipe includes dairy, one of the high allergen foods that can be introduced early to babies. If you have concerns about introduction of dairy for any reason, talk to your pediatrician or you can easily leave out the sour cream topping.

Prep time: 20 min
Cook time: 45 min
Yields/Serves: 6

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