Roasted Beet Borscht
 
Prep time
Cook time
Total time
 
A simple borscht made from roasted beets, fresh dill, and lemon juice. A very healthy and versatile soup.
Author:
Serves: 8
Ingredients
  • 2-3 pounds beets
  • 1 tablespoon olive oil (plus extra for roasting beets)
  • 1 large white onion, diced
  • 6 cups water
  • 1 bunch fresh dill
  • 1 teaspoon sea salt
  • juice of 1-2 small lemons*
  • cashew cream or sour cream (optional)
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash and scrub beets well and cut each in half. Brush some olive oil over each cut side and place cut side down on an oven-safe Pyrex dish or roasting pan. Roast for 45-60 minutes until beets are tender when pierced with a fork. Remove from oven and allow to cool slightly. Peel the beets and chop into small or medium sized pieces.
  3. Tie the stems of your dill together with kitchen twine or cooking bands. Cut the ferny tops away from the stems.
  4. Heat the olive oil in a large saucepan over medium-high heat. Add diced onions and sauté for 4-6 minutes until tender. Add water, chopped beets, your bunch of dill stems, salt, and lemon juice. Cover, bring to a simmer, and simmer for about 15-20 minutes until deep red and fragrant. Remove dill stems. Puree if desired or leave it chunky!**
  5. Season to taste, and garnish with fresh dill. Mix in cashew cream if desired. Enjoy!
Notes
*Can't do citrus? You can substitute red wine vinegar for the lemon juice to taste.
**Leave this soup chunky or purée it for a thick, smooth soup. If you want to leave it chunky, it's great with some cooked, chopped potatoes thrown in!
-The flavor of this soup gets even better with time, so make this soup a day in advance or make a bit more so that you'll have leftovers!
Recipe by I Deliciate. at https://ideliciate.com/roasted-beet-borscht/