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There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Source: Everyday Food, October 2010
Total Time Prep Servings



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How would you rate this recipe?
  • mmeriche30
    27 OCT, 2010
    this soup was an epic fail for me.. one of the maybe 3 everyday food magazine recipes that hasn't worked out since i have been religiously cooking and baking recipes from the source since 2005. glad to see it worked out for another reviewer, and will be curious to see what others have to say after trying it..
  • MS10712351
    23 OCT, 2010
    The roasting was a little too long, had to take it the veggies out after 35 minutes, otherwise they would have burned. i replaced the sour cream with a large dollop of horseradish (delicious). came out very nicely.

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