Roasted Beet Borscht

Roasted Beet Borscht: A Hearty and Nutritious Soup
Roasted Beet Borscht is a classic Eastern European soup that is both hearty and nutritious. This dish is perfect for cold winter days, as it warms you up from the inside out. The key ingredient in this recipe is roasted beets, which give the soup its vibrant color and earthy flavor.

Ingredients (serves 4):

- 4 medium-sized beets, roasted and peeled
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Sour cream and fresh dill for garnish

Cooking tips:

- Roast the beets ahead of time to save time and add depth of flavor to the soup.
- Use a high-quality vegetable broth to enhance the taste of the soup.
- Add the apple cider vinegar at the end of cooking to balance the sweetness of the beets.

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant.
2. Add the carrots and celery and cook for 5 minutes until slightly softened.
3. Add the roasted beets and vegetable broth and bring to a boil.
4. Reduce the heat and simmer for 20 minutes until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Add the apple cider vinegar and season with salt and pepper to taste.
7. Serve hot with a dollop of sour cream and fresh dill on top.
Appearance and taste:
Roasted Beet Borscht is a beautiful deep red color that is sure to impress your guests. The soup has a rich, earthy flavor with a slight tang from the apple cider vinegar. The sour cream and dill garnish add a creamy and fresh element to the dish.
Type of dish:
Soup, Vegetarian
Main ingredients:
Beets, Vegetable broth, Sour cream