How do I add a unique twist to classic borscht?

Spice up your beet soup game with these creative variations! Explore new flavors without compromising the essence of Borscht.

You'll need

Items needed to answer the question, How do I add a unique twist to classic Borscht. Items include: Beets Olive oil Salt Spices Lemon Orange Onion Garlic cloves Chili pepper Carrots Celery stalks Bell pepper Vegetable broth Salt and pepper Herbs and spices Sour cream Fresh dill Extra virgin olive oil

Beets 3 large, peeled and cubed
Olive oil 4 tablespoons, divided
Salt Pinch
Spices Your choice
Lemon 1, zested and juiced
Orange 1, zested and juiced
Onion 1 medium, finely chopped
Garlic cloves 3, minced
Chili pepper 1, finely chopped (optional)
Carrots 2, diced
Celery stalks 2, diced
Bell pepper 1, diced
Vegetable broth 6 cups
Salt and pepper To taste
Herbs and spices Your choice
Sour cream For garnish
Fresh dill For garnish
Extra virgin olive oil For garnish

Take note
Handle beets with care as they can stain your clothes and countertops. Also, be cautious when using strong spices as they can overpower the flavor of the soup if not used in moderation.

1

Roast those Beets!

Preheat your oven to 400°F (200°C). Peel and cube 3 large beets and toss them in a bowl with 2 tablespoons of olive oil, a pinch of salt, and your favorite spices. Spread the seasoned beets on a baking sheet and roast them for about 30 minutes, or until they are tender and slightly caramelized.

2

Get Zesty with Citrus

While the beets are roasting, zest 1 lemon and 1 orange. Set aside the zest for later. Squeeze the juice from the lemon and orange, and reserve it as well.

3

Bring on the Heat

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves. Stir them frequently until they become fragrant and golden. If you're feeling spicy, you can also add a chopped chili pepper.

4

Saute the Veggies

Add 2 diced carrots, 2 diced celery stalks, and 1 diced bell pepper to the pot. Stir them gently and cook for about 5 minutes, or until the vegetables start to soften.

5

Simmer and Spice

Pour in 6 cups of vegetable broth and bring it to a boil. Once boiling, reduce the heat to low and add the roasted beets, lemon zest, orange zest, lemon juice, and orange juice. Season with salt, pepper, and your choice of herbs and spices. Simmer the soup for about 20 minutes to allow the flavors to meld together.

6

Blend for Creaminess

Using an immersion blender or a regular blender, carefully puree the soup until it reaches your desired consistency. If using a regular blender, work in batches and allow the soup to cool slightly before blending. Be extra careful as hot soup can splatter.

7

Garnish and Serve

Ladle the soup into bowls and garnish with a dollop of sour cream, a sprinkle of fresh dill, and a drizzle of extra virgin olive oil. Serve the Borscht with crusty bread or a side salad for a complete meal.