Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Borscht
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- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 30 min
- Cook: 1 hr 10 min
- Yield: 4 servings (about 1 1/4 cups per serving)
-
- Nutritional Analysis
- Per Serving
- Calories
- 128 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 5 grams
- Protein
- 6 grams
Unlike the lighter, vegetarian versions popular in Jewish American cooking this European-style borscht is made with chicken broth.
- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 30 min
- Cook: 1 hr 10 min
- Yield: 4 servings (about 1 1/4 cups per serving)
-
- Nutritional Analysis
- Per Serving
- Calories
- 128 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 5 grams
- Protein
- 6 grams
Ingredients
Directions
- 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.
