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A traditional sweet and sour Ukrainian beet soup, enhanced with roasted vegetables, caramelized onions and leeks, all wrapped up in a brightly-colored broth – incredibly healthy and tasty to boot!
I just can’t get over the color of this soup, guys.
This week’s Sunday Supper theme is Root Vegetables! And, after going back and forth between a few recipe ideas, I ended up throwing them out the window and going with a food I’d never have considered eating a few months ago.
Beet soup. Borscht. Roasted Vegetable Borscht to be exact.
In the name of being open to new foods, don’t turn your nose up at this reddish-purple bowl of love – you might just like it as much as I do!
Being of Polish descent, I was raised very aware of what borscht was. I remember Nana making it a few times when I was younger, and I also remember wanting nothing to do with it.
It could have been the color, but I don’t know…at my age, it’s pretty enticing. I guess it could have been the texture, but I’m pretty sure it’s because the pigment in the beets turned my doodie red. (For the record – that’s totally normal. Sorry if that was a bit TMI!)
Yeah, that was it. Nothing better to traumatize a child against a food than making her think she’s dying because of it.
It’s said that your tastes change every ten years, and I suppose beets now fit into my list of acceptable second chance foods. Right there with avocados, mushrooms, and black coffee.
(Sorry olives. Maybe next decade.)
A good borscht starts with a good beetroot.
In the case of my take on it, I roasted the beets…along with some sweet potatoes and carrots. They’re veggies that are already on the sweeter side, and roasting them really brought out some tasty flavors.
A good borscht has good balance of sweet and savory.
This pot has lots and lots of caramelized onions and leeks, and plenty of garlic to even out the candied veggie star.
A good borscht has a sour bite.
Thyme, bay leaf, and red wine vinegar play well in the magenta pool, and lend to a little lip-smacking.
A good borscht needs a good protein…sometimes.
As far as this one goes, it’s aaaaallll veggie! Meaning it’s perfect for vegans and vegetarians, Meatless Monday, Whole30, Passover, Lent…or if you just need a night off from meat.
Roasted Vegetable Borscht #SundaySupper
A traditional sweet and sour Ukrainian beet soup, enhanced with roasted vegetables, caramelized onions and leeks, all wrapped up in a brightly-colored broth - incredibly healthy and tasty to boot!
- 3 Tablespoons olive oil, separated
- 3 large beets, scrubbed, peeled, and cubed
- 1 large sweet potato, peeled and cubed
- 1 carrot, sliced
- Kosher salt
- Fresh black pepper
- 2 Tablespoons unsalted butter
- 1/2 large onion, sliced
- 1 leek, chopped
- 3 cloves garlic, chopped
- 8 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 cabbage, shredded
- 3-4 Tablespoons red wine vinegar
- Sour cream, for garnish
- Parsley or dill, for garnish
- Preheat oven to 400 degrees F. Line a baking pan with aluminum foil; scatter cubed beets, sweet potatoes, and carrots on lined pan and drizzle with 2 Tablespoon olive oil. Season with salt and pepper and toss to cover evenly. Roast uncovered for 35-40 minutes, until fork tender. Remove from oven and set aside.
- In a dutch oven or heavy stock pot, melt butter over medium heat. Add remaining tablespoon of olive oil, then add sliced onions and leeks. Saute for 15-20 minutes, stirring frequently until onions are transulcent and leeks are sticky. Add garlic and cook another minute or so, until fragrant.
- Stir in broth, then roasted vegetables, bay leaf, and thyme. Bring to a boil, then reduce heat to low and add shredded cabbage. Simmer 15-20 minutes, until cabbage is tender.
- Add vinegar, salt, and pepper to taste. Garnish with sour cream and chopped parsley or dill. Borscht can be eaten hot or cold, and flavor deepens over time.
|Amount Per Serving||As Served|
|Calories 168kcal Calories from fat 99|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 3g||15%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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