Description
Chilled Beet Borscht is a refreshing and vibrant soup that combines roasted beets and onions with caraway croutons, balsamic vinegar, and a dollop of sour cream for a creamy finish. Perfect for hot summer days or as a colorful starter for any meal.
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
- 1 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 oven to 425°F. Toss beets with 1/2 tablespoon olive oil, roast for 30 minutes. Add onions, toss with 1/2 tablespoon oil, salt, and pepper. Roast for another 15 minutes.
- Make the Croutons: Crush caraway seeds, toss with bread cubes, olive oil, and salt. Bake at 350°F until golden brown, about 15 minutes.
- Blend the Soup: Combine roasted beets and onions with salt, water, and balsamic vinegar in a blender. Blend until smooth, then chill in the refrigerator for a few hours.
- Serve: Ladle soup into bowls, top with croutons, sour cream, and dill.
Notes
- Roasting: Roast beets before adding onions to prevent burning.
- Herbs: Try parsley, chives, or mint instead of dill.
- Blending: Use a high-powered blender for best results.
- Make-ahead: Soup can be made up to 5 days ahead.
- Croutons: Make a day ahead and store at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
