Description
Chilled Beet Borscht is a refreshing and vibrant cold soup that is perfect for warm weather. This recipe combines the earthy sweetness of beets with the tang of balsamic vinegar, topped with crunchy caraway croutons and a dollop of sour cream.
Ingredients
Units
Scale
For the Roasted Beets:
- 1 pound (about 2 medium) red beets, peeled and diced
- 1/2 medium yellow onion, diced
- 3 tablespoons olive oil, divided
- 3 1/4 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
For the Caraway Croutons:
- 3 packed cups cubed Italian round loaf or baguette
- 1 teaspoon caraway seeds (or ground caraway)
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
For Serving:
- 3 tablespoons balsamic vinegar
- fresh chopped dill, for garnish
- sour cream, for garnish
Instructions
- Roast the Beets: Preheat the oven to 425°F. Toss beets with 1/2 tablespoon olive oil, roast for 30 minutes. Add onions, toss with oil and seasonings, roast 15 more minutes.
- Make the Croutons: Crush caraway seeds, toss with bread cubes, oil, and salt. Bake until golden brown.
- Blend the Soup: Blend roasted beets and onions with salt, water, and balsamic vinegar until smooth.
- Chill and Serve: Chill the soup for a few hours. Serve topped with croutons, sour cream, and dill.
Notes
- Roast the beets before adding onions to prevent burning.
- Experiment with different herbs like parsley or chives.
- Use a high-powered blender for a smoother consistency.
- The soup can be made ahead and stored in the fridge for up to 5 days.
- Croutons can be made in advance and stored at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 9g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
