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Vegetable Soups

Roasted Beet Borscht
1 each Spanish onion, med, peeled and diced
1 each Fresh garlic cloves
1 each Beets, small fresh bunch, peeled, 3/4-in pieces
1 each Large Idaho russet potatoes, peeled, each cut into wedges
1 each Fresh medium turnips
1 each Celery stalk, diced
14 1/2 oz Canned tomatoes with juice, diced
10 cup Low sodium vegetable broth
2 tablespoon Fresh lemon juice
1/2 cup Nonfat plain yogurt
3 tablespoon Fresh dill, chopped
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Roasted Beet Borscht

Roasted Beet Borscht

Roasted Beet Borscht
  • Servings:Serves 10
  • Prep Time:40 minutes
  • Cook Time:35 minutes
1. Preheat oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray.
2. Place onion and garlic clove on baking sheet. Trim greens from beets and set aside. Peel beets, potato, and turnip, and chop into 1.4-inch pieces. Transfer to baking sheet and stir with onion. Spray vegetables with additional olive oil cooking spray. Roast vegetables 25 to 30 minutes, until beginning to brown and slightly tender when pierced with the tip of a knife.
3. Wash beet greens and chop. Add to a large soup pot along with celery, tomatoes, and broth. Remove garlic clove from roasted vegetables. Cut one end of the clove and squeeze softened roasted garlic into the soup. Stir well. Add roasted vegetables to soup. Over high heat, bring to a boil. Lower heat to low and simmer, covered, 20 minutes, until all vegetables are fully cooked.
4. Remove from heat and stir in lemon juice or vinegar. Serve hot, garnishing each bowl with a dollop of yogurt and a sprinkling of fresh dill.
Source: Hannaford Fresh Magazine, September - October 2009