blender borscht

Blender Borscht:


Here is a recipe for a really pretty bright red soup, my favourite blender borscht. You can garnish it with dill, green onions, serve it with a piece of toasted dark bread or rosemary bread, and/or topped with yogurt.

And, of course, you can make it a lunch, or for something really amazing to look at, make another pureed vegetable soup and pour one half borscht and one half other soup into separate sides of a bowl for a two tone effect.


Ingredients For Blender Borscht


  • 8 oz. Package pre-cooked beets
  • 1 c beef or vegetable bullion
  • 4 T red wine vinegar
  • Non-fat yogurt for garnish
  • Salt and pepper to taste




  1. Coarsely chop beets and put in blender.
  2. Add the bullion and 2 T vinegar and blend until smooth.
  3. Taste to see if it has enough vinegar for your liking, if not add more and salt and pepper.
  4. Blend again if needed. You can add more bullion also if you want something thinner.
  5. Pour mixture into saucepan and heat.
  6. Serve in bowls and gently swirl a dollop yogurt on top for a pretty garnish. This can also be served chlled.


And if you are into soups, try my favourite Chinese hot and sour vegetarian soup!


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Belinda is a writer, editor, explorer, cook and gardener. She loves to travel and goes wherever frequent flyer miles will take her. When she is not roving round the planet, diving in the sea, or skiing down a mountain she might be found working in her impractically large vegetable garden or sitting amidst a stack of cookbooks concocting ideas for some crazy new thing to cook in the kitchen. She has practiced yoga for twenty years and two years ago started a meditation practice, which is still very much a work in progress. She lives in Northern California.

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