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Vegetable Soups

Roasted Beet Borscht
Borscht, the quintessential beet dish, is a traditional Eastern European soup, served chilled in the summer and hot in the winter- the variations are endless, including vegetarian and beef versions. This version is even better the next day. May be frozen.
1 spanish onion, peeled and coarsely chopped
1 garlic clove, unpeeled
1 bunch medium beets, with greens attached
1 large russet potato
1 turnips
1 celery stalk, diced
1 (14.5 oz.) can diced tomatoes, including liquid
10 cups low-sodium vegetable broth
2 Tbsp. fresh lemon juice or red wine vinegar
1/2 cup plain nonfat yogurt, for garnish
3 Tbsp. chopped fresh dill or dill sprigs, for garnish
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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