Ingredients
- 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
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.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By TheMeester
on December 27, 2012
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If I could give 1/2 stars, I would rate this as 3.5 stars. It was good, but not great. Admittedly, I substituted a dollip of plain greek yogurt in each bowl in place of the buttermilk so, maybe, I changed the recipe for the worse.
It's definitely good enough to make again and certainly easy. Just not life changing... which is my benchmark for 5 stars.
By malevolentmare
Greeley, CO
on April 11, 2011
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This was amazing, I will be making it again and again, it is definitely in my top 10 favorite recipes of all time now. I never knew a vegetable soup could be so hearty and delicious. I topped it with sour cream instead of using butter milk and used dried rosemary instead of fresh because that's what I had available. Roasting the seasoned vegetables made all the difference. That imparted a rich flavor. Anyone who enjoys beets and roasted root vegetables will LOVE this soup.
By Nikki_in_Calgary
Calgary, CA
on September 17, 2010
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This recipe was wonderful! Just as my headline says it was easy, delicious and healthy. I roasted the veggies ahead of time so it was very easy to finish the soup right before dinner. Great flavour, not at all bland. I served with America's Test Kitchen "Biscuits from the Freezer" for supper and both my hubby and I enjoyed it thoroughly. I will make this recipe again and again.
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