Total Time:
1 hr 40 min
30 min
1 hr 10 min

4 servings (about 1 1/4 cups per serving)

  • 1 bunch red beets, about 1 pound, tops trimmed, and scrubbed
  • 1 small red onion, peeled and cut into eighths (about 4 ounces)
  • 2 medium carrots, halved crosswise (about 5 ounces)
  • 1 rib celery, halved crosswise
  • 1 clove garlic, smashed and peeled
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 sprig rosemary
  • 3 cups chicken broth, homemade or low-sodium canned
  • Freshly ground black pepper
  • 1/2 cup light buttermilk
  • 2 dashes Worcestershire sauce (less than 1/4 teaspoon)
  • 1 1/2 tablespoons chopped fresh dill
  • Preheat oven to 450 degrees F.

  • Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them—the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick.

  • Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire.

  • Ladle Borscht into bowls and garnish with dill.

  • Cook's note: This soup is also delicious served chilled.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.

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