April 19, 2024
Roasted Beet and Tomato Borscht
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10Prep Time Minutes
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45Total Time Minutes
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15Number of Ingredients
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6Servings
Preheat oven to 375˚F (190˚F). Toss together beets, onion, cabbage, apple, olive oil, garlic, bay leaves, thyme, and half of the salt and pepper. Roast, turning occasionally, for 30 to 40 minutes or until tender. Remove bay leaves.
In blender, purée broth, roasted beet mixture, tomatoes, vinegar and half of the dill until smooth. Transfer to saucepan; bring to boil.
Reduce heat to medium-low; simmer for 5 to 10 minutes or until heated through. Divide among 6 bowls. Top with dollop of sour cream and remaining dill.
This versatile soup can be served hot or cold. Serve as a starter, main or in shot glasses for a delicious and healthy party appetizer.
Substitute plain Greek or regular yogurt for sour cream.
Roasted Beet and Tomato Borscht