Beet Borscht with Dill Yogurt
Makes 6 servings
2 tablespoons olive oil
1 yellow onion, diced
1 teaspoon caraway seed
Sea salt
4 cloves garlic, minced
¼ cup tomato paste
4 medium beets (about 1 pound), peeled and quartered and cut across into ¼ inch slices
2 medium parsnips, peeled and cut into ¼ inch rounds
2 medium carrots, peeled and cut into ¼ inch rounds
1 small celeriac (celery root), peeled and cut into ½ inch cubes
1 very small or ½ medium green cabbage, shredded (about 4 cups)
6 cups chicken bone broth
2 tablespoons chopped fresh dill
Dill Yogurt
½ cup plain, unsweetened yogurt (can use coconut yogurt if dairy-free)
2 tablespoons chopped fresh dill
1 teaspoon freshly squeezed lemon juice
Pinch salt
1. Heat oil in a large soup pot. Add the onion, caraway, and a pinch of salt and sauté until translucent, about 5 minutes. Add the garlic and continue cooking another 30 seconds. Stir in the tomato paste. Add the beets, parsnips, carrots, celery root, cabbage, broth, and ½ teaspoon salt. Bring to a boil, reduce to a simmer until vegetables are tender, about 15-20 minutes.
2. While soup is cooking make the dill yogurt by stirring all ingredients together in a bowl.
3. Remove soup from heat and stir in dill, lemon juice, and salt and pepper to taste.
Note: You can add 1 ½ cups chickpeas, cannellini, or navy beans, or shredded chicken for protein if desired.
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