Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 4


4 beet(s) Beets, raw (steamed cubed, 1/2-inch cubes)
1/4 tsp Black pepper
1 tbsp Horseradish, prepared
2 tbsp Olive oil
1 tbsp Parsley, fresh (chopped)
1 potato Potato (peeled, diced)
1/2 tsp Salt
1/4 cup Sour cream, fat free
2 cup Vegetable stock/broth
2 tsp Wine vinegar
1 medium Yellow onion (chopped)


Trim roots off beets (if any) and peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices. Place beets in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, diced potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender - about 8 minutes.

Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.

Combine sour cream and horseradish in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.

Nutrition Facts

Per Portion

Calories 157
Calories from fat 64
Calories from saturated fat 20.2
Total Fat 7.1 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 10.7 g
Cholesterol 0 mg
Sodium 900 mg
Potassium 460 mg
Total Carbohydrate 20.5 g
Dietary Fiber 3.9 g
Sugars 7.7 g
Protein 2.8 g

Dietary servings

Per Portion

Milk Alternative 0.3
Vegetables 1.8

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada