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Roasted beets create a heartier flavor in this borscht soup.
2 servings SERVINGS
For the soup
- 3 medium beets, trimmed
- 3 cups beef or vegetable stock
- Zest and juice of half a lemon
- 2 teaspoons red wine or champagne vinegar, plus more to taste
- 1 teaspoon honey (optional)
- Salt and freshly ground pepper, to taste
For the garnish
- 3 tablespoons chilled sour cream, divided (the thicker and tangier, the better)
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh dill, roughly chopped
- Wrap beets in a packet of aluminum foil. Bake in a 350-degree oven for about 1 hour, or until fork-tender. Remove beets from oven and allow to cool, after which the skins should slip off easily. Grate beets into a work bowl.
- Add grated beets to a pan with stock, lemon zest and juice, vinegar and optional honey. Simmer about half an hour. For a fine-textured soup, strain through a fine-mesh sieve into a bowl.
- Chill soup thoroughly, about 1 hour. Season soup with salt and pepper, tasting and adjusting. You might like a little extra vinegar, too. Serve in chilled bowls. Top each bowl with a healthy dollop of sour cream and sprinkle with chives and dill. Serves 2. Want more healthy soup recipes? Read Start Your Meal with Healthy Soups.
Another staple of Eastern Europe, borscht comes in infinite iterations, but always includes cooked beets. This version features roasted beets, which have a deeper flavor than the boiled beets many borscht recipes call for.