Russian Borscht Soup – Karen’s Way
A wonderful, rich tasting vegetarian soup. Roasting the beets is essential to it’s flavor. At the end, puree a little soup for texture, then add a dollop of sour cream and a generous sprinkle of fresh dill. Enjoy a rainbow of color and essential healthy nutrients in every bowl.
Ingredients
Instructions
Preheat oven to 375 degrees. Place the beets in a large sheet of heavy foil. Add a drizzle of oil and wrap tightly.
Place on a baking pan and roast for an hour until the beets are just tender. Cool, peel and dice 1/3″. Set aside.
Meanwhile make the soup base: In a heavy large soup pot, add the butter over medium heat. Add the onion, leeks, mushrooms, potatoes and garlic.
Stir for 3 minutes until crisp tender. Add the turnips, parsnips and celery, stir 1 minute. Add the tomato paste, pepper, paprika and salt.
Stir well to release the flavors.
Add the stock, vinegar and sugar. Bring to a boil, then reduce to a simmer. Add the reserved diced, roasted beets. Stir and cover.
Cook the soup for 20 minutes, then remove from the heat. Taste for seasonings.
Remove 1 cup of the soup and blend with a emulsion blender stick (or place in a blender) until smooth.
Add to the pot, and stir well.
Place soup in bowls, dollop with a swirl of sour cream if desired, and a generous sprinkle of fresh dill.
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