Borscht (Beet Soup)Submitted by: PUDGYTHEBEAVER
IntroductionI enjoy a good bowl of borshct in the fall when the weather starts to turn cooler. This soup is a deep, dark red that turns a neat pink colour when served with sour cream. I enjoy a good bowl of borshct in the fall when the weather starts to turn cooler. This soup is a deep, dark red that turns a neat pink colour when served with sour cream.
1 tblsp olive oil
1 cup diced onion
4 stalks of celery diced
1 cooking apple cored and diced (I leave the peel on)
6 beets-oven roasted or boiled and cooled
6 cups of low fat broth (beef or chicken)
1 tsp cumin
1 whole bay leaf
2 tsp fresh thyme
2 tblsp fresh dill
salt and pepper to taste
splash of lemon juice
Wrap whole beets (do not pierce skins) in foil and place in a 375 degree oven for approximately 1 hour. Cool beets by plunging them in cold water. The skins should just slip off. Shred beets using a grater or food processor.
To make borscht:
Pour 1 tablespoon of olive oil into a large saucepan, add celery, onions and apple. Saute until slightly softened. Stir in cumin and cook until fragrant. Add shredded beets, broth, bay leaf, thyme, dill, season to taste with salt and pepper and lemon juice.
Bring to a boil, reduce heat to a low simmer and cook for 20 minutes until vegetables are soft.
If desired, strain vegetables from soup (save the broth) and puree in a blender or food processor. Stir puree back into soup. I like to puree half of the veggies and leave some coarse veggies in the soup.
For an extra indulgence, serve borscht with a dollop of low fat sour cream to top it off!
Number of Servings: 8
Recipe submitted by SparkPeople user PUDGYTHEBEAVER.