My dad is Ukrainian and he’s also a soup Nazi, so my love for borscht is twofold and deep rooted. I really love borscht. Over the years I’ve adapted my traditional recipe with various vegetarian and low-fat options and my new favorite is a combination of all these.
Every now and then I like to use roasted cauliflower instead of potato, which is a delicious variation if you’re looking for a spin on the traditional…
Roasted Beet and Potato Borscht with Honey-Dill Infused Yogurt
- 3 – 4 fresh beet roots
- 1/2 cup diced yellow potato (or cauliflower)
- 1/2 red onion
- 2 cloves garlic
- 1/2 tablespoon fresh thyme
- 1 tablespoon extra-virgin olive oil
- 4 cups beef broth
- 1 tablespoon red wine vinegar
- 1/2 tablespoon brown sugar
- 1/2 cup non-fat Greek yogurt
- 1 teaspoon honey
- 2 tablespoons fresh dill weed
- 1 bunch parsley or beet greens
- Fresh ground salt and pepper
Preheat the oven to 400 degrees. Peel and roughly chop both the beets and potatoes and coat with a tablespoon of olive oil. Spread out onto a baking sheet, season with salt and pepper and bake for 45 minutes or until tender. Remove from the oven and set aside. In a large stock pot, warm a tablespoon of olive oil and add in finely chopped red onions, garlic and thyme. Stir over medium heat until the onions are translucent and fragrant; add in the roasted beets and potatoes and stir for about 2 minutes. Add the beef broth, bring to a boil and allow to simmer for 30 minutes. Remove from heat and using an immersion blender, blend the soup to the desired level of smoothness. Stir in the vinegar, brown sugar and half the fresh dill weed; season with salt and pepper to taste. In a small bowl combine the yogurt, honey and dill weed; refrigerate until ready to serve.
When plating, ladle the borscht into a bowl and top with a generous spoonful of honey-dill infused yogurt. Finish with a sprinkling of fresh chopped dill and greens. Enjoy!