July 17, 2026

Roasted Beet and Tomato Borscht

Name: Roasted Beet and Tomato Borscht
Prep time: 10 min
Total time: 45 min
Yield: 6
Ingredients: 1 lb (500 g) red beets, peeled and cut into 1/2-inch (1 cm) wedges; 1 onion, chopped; 1 cup (250 mL) chopped red cabbage; 1 small apple, peeled and chopped; 2 tbsp (30 mL) olive oil; 2 whole cloves garlic; 2 bay leaves; 1 tbsp (15 mL) finely chopped fresh thyme; 3 cups (750 mL) reduced-sodium vegetable broth; 1 can (398 mL) Hunt’s Heirloom® Whole Tomatoes; 1 tbsp (15 mL) red wine vinegar; 2 tbsp (30 mL) finely chopped fresh dill, divided; 1/2 cup (125 mL) sour cream; ¼ tsp salt; ¼ tsp pepper

10

Prep Time Minutes
45
Total Time Minutes
15
Number of Ingredients
6
Servings

Ingredients

1 lb (500 g) red beets, peeled and cut into 1/2-inch (1 cm) wedges
1 onion, chopped
1 cup (250 mL) chopped red cabbage
1 small apple, peeled and chopped
2 tbsp (30 mL) olive oil
2 whole cloves garlic
2 bay leaves
1 tbsp (15 mL) finely chopped fresh thyme
3 cups (750 mL) reduced-sodium vegetable broth
1 can (398 mL) Hunt’s Heirloom® Whole Tomatoes
1 tbsp (15 mL) red wine vinegar
2 tbsp (30 mL) finely chopped fresh dill, divided
1/2 cup (125 mL) sour cream
¼ tsp salt
¼ tsp pepper

Directions

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Step one

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.
Step two

In blender, purée broth, roasted beet mixture, tomatoes, vinegar and half of the dill until smooth. Transfer to saucepan; bring to boil.
Step three

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.

Tips

- 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.