🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 48 (from laksa013)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa048.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://uniteforher.org/2014/11/beautiful-borscht-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://uniteforher.org/2014/11/beautiful-borscht-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/uniteforher.org\/2014\/11\/beautiful-borscht-recipe\/","crawl_time":1775092125,"first_indexed_time":1479450950,"http_code":200,"src_unparsed":"org,uniteforher!\/2014\/11\/beautiful-borscht-recipe\/ s443","src_root_hash":"8511197639521340648","history_drop_reason":null,"meta_title":"Beautiful Borscht Recipe | Unite For HER: Helping to Empower and Restore Breast and Ovarian Cancer Patients Nationwide","meta_descriptions":["My husband and I love beets so in this year’s garden I planted 8 seedlings, which grew beautifully! I usually roast or steam my beets, then season them with a drizzle of olive oil, a dash of balsamic or red wine vinegar, and finish with a little fresh ground black pepper and sea salt. I","My husband and I love beets so in this year’s garden I planted 8 seedlings, which grew beautifully! I usually roast or steam my beets, then season them with a […]"],"attrs_boilerpipe_text":"My husband and I love beets so in this year’s garden I planted 8 seedlings, which grew beautifully! I usually roast or steam my beets, then season them with a drizzle of olive oil, a dash of balsamic or red wine vinegar, and finish with a little fresh ground black pepper and sea salt. I was sharing this simple recipe with a client of mine when she suggested I try Borscht.\nBorscht\n? I’ve never heard of it…\nShe explained that it’s a simple, and absolutely delicious Ukrainian beet soup. About a week later my friend, Courtney, and I were chatting about food (as we always do) and she mentioned that her mother-in-law makes the most amazing Borscht. Again, this dish was calling my name! Her husband and his family are from Poland and it’s a soup that regularly makes an appearance at family gatherings. This was it…I had to try it and I hope you do too!\nBorscht Recipe\nIngredients:\n2 tbsp. extra-virgin olive oil\n1 medium onion, chopped\n2 cups low-sodium vegetable broth\n1 medium russet potato, peeled and diced\nSea salt and ground black pepper, to taste\n1 ½ C beets, cut into ½” cubes\n2 tsp. red wine vinegar\n¼ cup plain Greek yogurt or light sour cream (OPTIONAL)\n1 tbsp. fresh chopped parsley\nDirections:\n1. Steam beets: Remove beet greens, peel with vegetable peeler and chop into ½” cubes. Please in steam basket over 1” water of boiling water in a large pot. Cover and steam on high heat until tender, about 10 minutes.\n2. In a large saucepan, heat oil over medium heat. Add onion and cook until it starts to tenderize, about 4-5 minutes.\n3. Add vegetable broth, diced potato and season with salt and pepper to taste.\n4. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potato is almost tender, about 7-8 minutes.\n5. Add beets and red wine vinegar.\n6. Bring to a boil again. Cover pot and cook for another 2-3 minutes until the broth is deep red and potato is very soft. Serve and enjoy!\nOPTIONAL: Traditionally, Borscht is finished with a dollop of sour cream. However, I made it a little healthier by using plain Greek yogurt. I mixed the chopped parsley into the Greek yogurt and dropped a spoonful into the center of the dish when served. However, the soup is delicious on its own so you don’t necessarily need the yogurt or sour cream. Instead, finish the dish with a sprinkle of fresh parsley when served.\nWhat twist do you put on your favorite Borscht recipe?\nBy: Erin DeMito, RD, LDN","attrs_markdown":"[info@uniteforher.org](mailto:info@uniteforher.org)\n\nTransforming Lives Through Integrative Care\n\n- [Follow](https:\/\/www.facebook.com\/Unite4Her\/ \"Follow on Facebook\")\n- [Follow](https:\/\/x.com\/UniteforHER \"Follow on X\")\n- [Follow](https:\/\/www.instagram.com\/unite4her\/ \"Follow on Instagram\")\n- [Follow](https:\/\/www.youtube.com\/user\/UniteforHERnonprofit\/ \"Follow on Youtube\")\n\n[![Unite for HER; Unite for HIM; Unite for THEM](https:\/\/uniteforher.org\/_wp\/wp-content\/uploads\/2023\/01\/Unite-for-THEM_Animated-Logo-2.gif)](https:\/\/uniteforher.org\/)\n\n- [About](https:\/\/uniteforher.org\/about-us\/)\n  - [About](https:\/\/uniteforher.org\/about-us\/)\n  - [Contact Us](https:\/\/uniteforher.org\/contact\/)\n  - [Capital Campaign \\| Raising HER Future](https:\/\/uniteforher.org\/capitalcampaign\/)\n  - 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[Pink Invitational](https:\/\/uniteforher.org\/events\/pinkinvitational\/)\n  - [Bloom Fashion Show & Brunch](https:\/\/uniteforher.org\/events\/bloom\/)\n- [Get Involved](https:\/\/uniteforher.org\/getinvolved\/)\n  - [Donate](https:\/\/www.uniteforher.org\/donate)\n  - [Capital Campaign \\| Raising HER Future](https:\/\/uniteforher.org\/capitalcampaign\/)\n  - [Send a Care Box](https:\/\/unite-for-her.myshopify.com\/collections\/hercarebox)\n  - [Ways to Give](https:\/\/uniteforher.org\/getinvolved\/)\n  - [Capital Campaign \\| Raising HER Future](https:\/\/uniteforher.org\/capitalcampaign\/)\n  - [Shop](https:\/\/unite-for-her.myshopify.com\/)\n  - [Student Opportunities](https:\/\/www.uniteforher.org\/students)\n  - [Volunteer](https:\/\/uniteforher.org\/volunteer\/)\n\n# Beautiful Borscht Recipe\nby [UniteforHER](https:\/\/uniteforher.org\/author\/uniteforher\/ \"Posts by UniteforHER\") \\| Nov 3, 2014 \\| [Nutrition](https:\/\/uniteforher.org\/category\/nutrition\/), [Recipes](https:\/\/uniteforher.org\/category\/recipes\/)\n\n[![Borscht](https:\/\/uniteforher.org\/_wp\/wp-content\/uploads\/2014\/11\/Borscht-e1415040704459-300x225.jpg)](https:\/\/uniteforher.org\/_wp\/wp-content\/uploads\/2014\/11\/Borscht-e1415040704459.jpg)\n\nMy husband and I love beets so in this year’s garden I planted 8 seedlings, which grew beautifully! I usually roast or steam my beets, then season them with a drizzle of olive oil, a dash of balsamic or red wine vinegar, and finish with a little fresh ground black pepper and sea salt. I was sharing this simple recipe with a client of mine when she suggested I try Borscht.\n\n*Borscht*? I’ve never heard of it…\n\nShe explained that it’s a simple, and absolutely delicious Ukrainian beet soup. About a week later my friend, Courtney, and I were chatting about food (as we always do) and she mentioned that her mother-in-law makes the most amazing Borscht. Again, this dish was calling my name! Her husband and his family are from Poland and it’s a soup that regularly makes an appearance at family gatherings. This was it…I had to try it and I hope you do too\\!\n\n**Borscht Recipe**\n\n**Ingredients:**\n\n2 tbsp. extra-virgin olive oil\n\n1 medium onion, chopped\n\n2 cups low-sodium vegetable broth\n\n1 medium russet potato, peeled and diced\n\nSea salt and ground black pepper, to taste\n\n1 ½ C beets, cut into ½” cubes\n\n2 tsp. red wine vinegar\n\n¼ cup plain Greek yogurt or light sour cream (OPTIONAL)\n\n1 tbsp. fresh chopped parsley\n\n**Directions:**\n\n1\\. Steam beets: Remove beet greens, peel with vegetable peeler and chop into ½” cubes. Please in steam basket over 1” water of boiling water in a large pot. Cover and steam on high heat until tender, about 10 minutes.\n\n2\\. In a large saucepan, heat oil over medium heat. Add onion and cook until it starts to tenderize, about 4-5 minutes.\n\n3\\. Add vegetable broth, diced potato and season with salt and pepper to taste.\n\n4\\. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potato is almost tender, about 7-8 minutes.\n\n5\\. Add beets and red wine vinegar.\n\n6\\. Bring to a boil again. Cover pot and cook for another 2-3 minutes until the broth is deep red and potato is very soft. Serve and enjoy\\!\n\nOPTIONAL: Traditionally, Borscht is finished with a dollop of sour cream. However, I made it a little healthier by using plain Greek yogurt. I mixed the chopped parsley into the Greek yogurt and dropped a spoonful into the center of the dish when served. However, the soup is delicious on its own so you don’t necessarily need the yogurt or sour cream. Instead, finish the dish with a sprinkle of fresh parsley when served.\n\nWhat twist do you put on your favorite Borscht recipe?\n\nBy: Erin DeMito, RD, LDN\n\n## Subscribe To Our Newsletter\nReceive updates on events, nutrition tips, wellness information and more\\!\n\n## Connect With Us\n- [Facebook](https:\/\/www.facebook.com\/Unite4Her\/)\n- [Twitter](https:\/\/twitter.com\/UniteforHER)\n- [Instagram](https:\/\/www.instagram.com\/unite4her\/)\n- [Pinterest](https:\/\/www.pinterest.com\/uniteforher\/)\n- [YouTube](https:\/\/www.youtube.com\/user\/UniteforHERnonprofit\/)\n## Recently On The Blog\n- [What’s In Season: April](https:\/\/uniteforher.org\/2026\/04\/whats-in-season-april\/)\n  April 1, 2026\n- [Cooking Methods 101: Discover the Power of Nutrition](https:\/\/uniteforher.org\/2026\/03\/cooking-methods-101-discover-the-power-of-nutrition\/)\n  March 20, 2026\n- [Shake Off Winter: Naturally Supporting Your Immune System This Spring](https:\/\/uniteforher.org\/2026\/03\/shake-off-winter-naturally-supporting-your-immune-system-this-spring\/)\n  March 19, 2026\n## Categories\nCategories\n\n- [Follow](https:\/\/www.facebook.com\/Unite4Her\/ \"Follow on Facebook\")\n- [Follow](https:\/\/x.com\/UniteforHER \"Follow on X\")\n- [Follow](https:\/\/www.instagram.com\/unite4her\/ \"Follow on Instagram\")\n- [Follow](https:\/\/www.youtube.com\/user\/UniteforHERnonprofit\/ \"Follow on Youtube\")\n\n- [Contact Us](https:\/\/uniteforher.org\/contact\/)\n- [Donate](https:\/\/www.uniteforher.org\/donate)\n- [Financials](https:\/\/uniteforher.org\/about-us\/financial-accountability\/)\n- [News](https:\/\/uniteforher.org\/news\/)\n\n![Unite for HER; Unite for HIM; Unite for THEM](https:\/\/uniteforher.org\/_wp\/wp-content\/uploads\/2023\/01\/Unite-for-THEM_Animated-Logo.gif)\n\n## Subscribe To Our Newsletter\n\n## Contact Us\n**Mailing Address & Office Location:**\n\n- [22 E. 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EIN 26-4444438.\n\n© Copyright 2025 Unite for HER  \\|  Design & Development by [DesignDesign](https:\/\/createwithdd.com\/?ref=ufh)\n\n[Terms of Use](https:\/\/uniteforher.org\/terms-of-use\/) [Privacy Policy](https:\/\/uniteforher.org\/privacy-policy\/) [Donor Privacy Policy](https:\/\/uniteforher.org\/privacy-policy\/donor-privacy-policy\/)\n\nA copy of Unite for HER’s official registration and financial information may be obtained from the PA Department of State by calling toll free, within PA, 800-732-0999. Registration does not imply endorsement. EIN 26-4444438.\n\n© Copyright 2025 Unite for HER  \nDesign & Development by [DesignDesign](https:\/\/createwithdd.com\/?ref=ufh)\n\n[Terms of Use](https:\/\/uniteforher.org\/terms-of-use\/)  \n[Privacy Policy](https:\/\/uniteforher.org\/privacy-policy\/)  \n[Donor Privacy Policy](https:\/\/uniteforher.org\/privacy-policy\/donor-privacy-policy\/)\n\nA copy of Unite for HER’s official registration and financial information may be obtained from the PA Department of State by calling toll free, within PA, 800-732-0999. Registration does not imply endorsement. EIN 26-4444438.","attrs_readable_markdown":"[![Borscht](https:\/\/uniteforher.org\/_wp\/wp-content\/uploads\/2014\/11\/Borscht-e1415040704459-300x225.jpg)](https:\/\/uniteforher.org\/_wp\/wp-content\/uploads\/2014\/11\/Borscht-e1415040704459.jpg)\n\nMy husband and I love beets so in this year’s garden I planted 8 seedlings, which grew beautifully! I usually roast or steam my beets, then season them with a drizzle of olive oil, a dash of balsamic or red wine vinegar, and finish with a little fresh ground black pepper and sea salt. I was sharing this simple recipe with a client of mine when she suggested I try Borscht.\n\n*Borscht*? I’ve never heard of it…\n\nShe explained that it’s a simple, and absolutely delicious Ukrainian beet soup. About a week later my friend, Courtney, and I were chatting about food (as we always do) and she mentioned that her mother-in-law makes the most amazing Borscht. Again, this dish was calling my name! Her husband and his family are from Poland and it’s a soup that regularly makes an appearance at family gatherings. This was it…I had to try it and I hope you do too\\!\n\n**Borscht Recipe**\n\n**Ingredients:**\n\n2 tbsp. extra-virgin olive oil\n\n1 medium onion, chopped\n\n2 cups low-sodium vegetable broth\n\n1 medium russet potato, peeled and diced\n\nSea salt and ground black pepper, to taste\n\n1 ½ C beets, cut into ½” cubes\n\n2 tsp. red wine vinegar\n\n¼ cup plain Greek yogurt or light sour cream (OPTIONAL)\n\n1 tbsp. fresh chopped parsley\n\n**Directions:**\n\n1\\. Steam beets: Remove beet greens, peel with vegetable peeler and chop into ½” cubes. Please in steam basket over 1” water of boiling water in a large pot. Cover and steam on high heat until tender, about 10 minutes.\n\n2\\. In a large saucepan, heat oil over medium heat. Add onion and cook until it starts to tenderize, about 4-5 minutes.\n\n3\\. Add vegetable broth, diced potato and season with salt and pepper to taste.\n\n4\\. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potato is almost tender, about 7-8 minutes.\n\n5\\. Add beets and red wine vinegar.\n\n6\\. Bring to a boil again. Cover pot and cook for another 2-3 minutes until the broth is deep red and potato is very soft. Serve and enjoy\\!\n\nOPTIONAL: Traditionally, Borscht is finished with a dollop of sour cream. However, I made it a little healthier by using plain Greek yogurt. I mixed the chopped parsley into the Greek yogurt and dropped a spoonful into the center of the dish when served. However, the soup is delicious on its own so you don’t necessarily need the yogurt or sour cream. Instead, finish the dish with a sprinkle of fresh parsley when served.\n\nWhat twist do you put on your favorite Borscht recipe?\n\nBy: Erin DeMito, RD, LDN","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

6 days ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.2 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://uniteforher.org/2014/11/beautiful-borscht-recipe/
Last Crawled	2026-04-02 01:08:45 (6 days ago)
First Indexed	2016-11-18 06:35:50 (9 years ago)
HTTP Status Code	200
Meta Title	Beautiful Borscht Recipe \| Unite For HER: Helping to Empower and Restore Breast and Ovarian Cancer Patients Nationwide
Meta Description	My husband and I love beets so in this year’s garden I planted 8 seedlings, which grew beautifully! I usually roast or steam my beets, then season them with a drizzle of olive oil, a dash of balsamic or red wine vinegar, and finish with a little fresh ground black pepper and sea salt. I, My husband and I love beets so in this year’s garden I planted 8 seedlings, which grew beautifully! I usually roast or steam my beets, then season them with a […]
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Boilerpipe Text	My husband and I love beets so in this year’s garden I planted 8 seedlings, which grew beautifully! I usually roast or steam my beets, then season them with a drizzle of olive oil, a dash of balsamic or red wine vinegar, and finish with a little fresh ground black pepper and sea salt. I was sharing this simple recipe with a client of mine when she suggested I try Borscht. Borscht ? I’ve never heard of it… She explained that it’s a simple, and absolutely delicious Ukrainian beet soup. About a week later my friend, Courtney, and I were chatting about food (as we always do) and she mentioned that her mother-in-law makes the most amazing Borscht. Again, this dish was calling my name! Her husband and his family are from Poland and it’s a soup that regularly makes an appearance at family gatherings. This was it…I had to try it and I hope you do too! Borscht Recipe Ingredients: 2 tbsp. extra-virgin olive oil 1 medium onion, chopped 2 cups low-sodium vegetable broth 1 medium russet potato, peeled and diced Sea salt and ground black pepper, to taste 1 ½ C beets, cut into ½” cubes 2 tsp. red wine vinegar ¼ cup plain Greek yogurt or light sour cream (OPTIONAL) 1 tbsp. fresh chopped parsley Directions: 1. Steam beets: Remove beet greens, peel with vegetable peeler and chop into ½” cubes. Please in steam basket over 1” water of boiling water in a large pot. Cover and steam on high heat until tender, about 10 minutes. 2. In a large saucepan, heat oil over medium heat. Add onion and cook until it starts to tenderize, about 4-5 minutes. 3. Add vegetable broth, diced potato and season with salt and pepper to taste. 4. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potato is almost tender, about 7-8 minutes. 5. Add beets and red wine vinegar. 6. Bring to a boil again. Cover pot and cook for another 2-3 minutes until the broth is deep red and potato is very soft. Serve and enjoy! OPTIONAL: Traditionally, Borscht is finished with a dollop of sour cream. However, I made it a little healthier by using plain Greek yogurt. I mixed the chopped parsley into the Greek yogurt and dropped a spoonful into the center of the dish when served. However, the soup is delicious on its own so you don’t necessarily need the yogurt or sour cream. Instead, finish the dish with a sprinkle of fresh parsley when served. What twist do you put on your favorite Borscht recipe? By: Erin DeMito, RD, LDN
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I usually roast or steam my beets, then season them with a drizzle of olive oil, a dash of balsamic or red wine vinegar, and finish with a little fresh ground black pepper and sea salt. I was sharing this simple recipe with a client of mine when she suggested I try Borscht. Borscht? I’ve never heard of it… She explained that it’s a simple, and absolutely delicious Ukrainian beet soup. About a week later my friend, Courtney, and I were chatting about food (as we always do) and she mentioned that her mother-in-law makes the most amazing Borscht. Again, this dish was calling my name! Her husband and his family are from Poland and it’s a soup that regularly makes an appearance at family gatherings. This was it…I had to try it and I hope you do too\! Borscht Recipe Ingredients: 2 tbsp. extra-virgin olive oil 1 medium onion, chopped 2 cups low-sodium vegetable broth 1 medium russet potato, peeled and diced Sea salt and ground black pepper, to taste 1 ½ C beets, cut into ½” cubes 2 tsp. red wine vinegar ¼ cup plain Greek yogurt or light sour cream (OPTIONAL) 1 tbsp. fresh chopped parsley Directions: 1\. Steam beets: Remove beet greens, peel with vegetable peeler and chop into ½” cubes. Please in steam basket over 1” water of boiling water in a large pot. Cover and steam on high heat until tender, about 10 minutes. 2\. In a large saucepan, heat oil over medium heat. Add onion and cook until it starts to tenderize, about 4-5 minutes. 3\. Add vegetable broth, diced potato and season with salt and pepper to taste. 4\. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potato is almost tender, about 7-8 minutes. 5\. Add beets and red wine vinegar. 6\. Bring to a boil again. Cover pot and cook for another 2-3 minutes until the broth is deep red and potato is very soft. Serve and enjoy\! OPTIONAL: Traditionally, Borscht is finished with a dollop of sour cream. However, I made it a little healthier by using plain Greek yogurt. I mixed the chopped parsley into the Greek yogurt and dropped a spoonful into the center of the dish when served. However, the soup is delicious on its own so you don’t necessarily need the yogurt or sour cream. Instead, finish the dish with a sprinkle of fresh parsley when served. What twist do you put on your favorite Borscht recipe? 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EIN 26-4444438. © Copyright 2025 Unite for HER Design & Development by [DesignDesign](https://createwithdd.com/?ref=ufh) [Terms of Use](https://uniteforher.org/terms-of-use/) [Privacy Policy](https://uniteforher.org/privacy-policy/) [Donor Privacy Policy](https://uniteforher.org/privacy-policy/donor-privacy-policy/) A copy of Unite for HER’s official registration and financial information may be obtained from the PA Department of State by calling toll free, within PA, 800-732-0999. Registration does not imply endorsement. EIN 26-4444438.
Readable Markdown	[![Borscht](https://uniteforher.org/_wp/wp-content/uploads/2014/11/Borscht-e1415040704459-300x225.jpg)](https://uniteforher.org/_wp/wp-content/uploads/2014/11/Borscht-e1415040704459.jpg) My husband and I love beets so in this year’s garden I planted 8 seedlings, which grew beautifully! I usually roast or steam my beets, then season them with a drizzle of olive oil, a dash of balsamic or red wine vinegar, and finish with a little fresh ground black pepper and sea salt. I was sharing this simple recipe with a client of mine when she suggested I try Borscht. Borscht? I’ve never heard of it… She explained that it’s a simple, and absolutely delicious Ukrainian beet soup. About a week later my friend, Courtney, and I were chatting about food (as we always do) and she mentioned that her mother-in-law makes the most amazing Borscht. Again, this dish was calling my name! Her husband and his family are from Poland and it’s a soup that regularly makes an appearance at family gatherings. This was it…I had to try it and I hope you do too\! Borscht Recipe Ingredients: 2 tbsp. extra-virgin olive oil 1 medium onion, chopped 2 cups low-sodium vegetable broth 1 medium russet potato, peeled and diced Sea salt and ground black pepper, to taste 1 ½ C beets, cut into ½” cubes 2 tsp. red wine vinegar ¼ cup plain Greek yogurt or light sour cream (OPTIONAL) 1 tbsp. fresh chopped parsley Directions: 1\. Steam beets: Remove beet greens, peel with vegetable peeler and chop into ½” cubes. Please in steam basket over 1” water of boiling water in a large pot. Cover and steam on high heat until tender, about 10 minutes. 2\. In a large saucepan, heat oil over medium heat. Add onion and cook until it starts to tenderize, about 4-5 minutes. 3\. Add vegetable broth, diced potato and season with salt and pepper to taste. 4\. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potato is almost tender, about 7-8 minutes. 5\. Add beets and red wine vinegar. 6\. Bring to a boil again. Cover pot and cook for another 2-3 minutes until the broth is deep red and potato is very soft. Serve and enjoy\! OPTIONAL: Traditionally, Borscht is finished with a dollop of sour cream. However, I made it a little healthier by using plain Greek yogurt. I mixed the chopped parsley into the Greek yogurt and dropped a spoonful into the center of the dish when served. However, the soup is delicious on its own so you don’t necessarily need the yogurt or sour cream. Instead, finish the dish with a sprinkle of fresh parsley when served. What twist do you put on your favorite Borscht recipe? By: Erin DeMito, RD, LDN
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