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Beet Borscht

Serves: 6
Cooking Time: 30 min


  • 1 tablespoon vegetable oil
  • 1 cup onions, diced
  • 1/2 cup celery, diced
  • 42 oz Manischewitz® Chicken or Turkey Broth (3 cans)
  • 2 1/2 cups fresh beets, diced
  • 1 tablespoon lemon juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 cup soy milk, unsweetened
  • 2 tablespoon cornstarch
  • Salt and pepper, to taste
  1. Using a medium stock pot, sauté onions and celery in oil over medium high heat; add Manischewitz® Chicken or Turkey Broth and beets; bring to a boil.
  2. Add lemon juice, rice vinegar and brown sugar; reduce heat to a low boil and simmer until beets are tender, about 20 minutes.
  3. Remove from heat and allow to cool for 5 minutes.
  4. Pour mixture into a food processor and purée.
  5. Place mixture back into stock pot and return to heat; bring to a boil.
  6. Combine soy milk and cornstarch; add to beet mixture; simmer for 1 to 2 minutes or until thickened.
  7. Season with salt and pepper if desired.
Note: Can substitute golden beets if available.


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Nutrition Information

  • Servings per Recipe: 6
  • Calories (kcal): 99
  • Total Fat: 4g
  • Cholesterol: 0mg
  • Total Carbs: 14g
    • Dietary Fiber: 2g
  • Protein: 3g

View detailed nutrition