Beet Borscht
Roasted beet borscht offers a silky, earthy soup with sweet beets, gentle acidity, and aromatic herbs. Perfect hot or cold, topped with sour cream and fresh dill.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodaism.com.
Cooking tools:
- Pressure cooker
- Pot
- Immersion blender
- Blender
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Stove
- Oven
- Aluminum foil
- Parchment paper
- Measuring spoon
- Ladle
- Serving bowl
Ingredients
- 4 medium beets, about 1- 1 1/2 pounds (peeled and quartered)
- 1 large onion (peeled and quartered)
- 2 stalks celery with leaves (chopped)
- 1 medium carrot (peeled and roughly chopped)
- 2 bay leaves
- salt
- pepper
- 2 tsp lemon juice (kvass, or apple cider vinegar, or to taste)
- 1 tbsp chopped fresh dill
- 1/3 cup buttermilk (or sour cream or yogurt)
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