Borscht
Filed under
Soups
Prep: 30 min | Cook: 70 min | Servings: 4
From Food Network Kitchens. About 1 1/4 cups per serving. Also delicious chilled.
Ingredients
- 1 lb Beet root, 1 bunch red beets, tops trimmed, scrubbed
- 1 Red onion, small, peeled, cut into eighths (about 4 ounces)
- 2 Carrot, medium, halved crosswise (about 5 ounces)
- 1 rib Celery, halved crosswise
- 1 clove Garlic, smashed and peeled
- 1 tbsp Olive oil
- 2 tsp Kosher salt, divided
- 1 sprig Rosemary
- 3 cup Chicken broth, homemade or low-sodium canned
- Black pepper, freshly ground
- 1/2 cup Buttermilk, light
- 2 dash Worcestershire sauce, less than 1/4 teaspoon
- 1 1/2 tbsp Dill, fresh, chopped
Directions
- Preheat the oven to 450 degrees F. Put the vegetables and garlic on heavy-duty foil, drizzle with oil, season with 1/2 teaspoon salt and add the rosemary. Seal tightly and roast in a roasting pan until the beets are easily pierced, 1 to 1 1/2 hours.
- When cool enough to handle, slip the skins off the beets, scraping any stubborn bits with a paring knife.
- Puree half the vegetables with half the broth, transfer to a saucepan and repeat. Stir in the remaining salt and pepper and simmer over medium heat about 10 minutes.
- Off the heat, stir in the buttermilk and Worcestershire. Garnish with dill.