Borscht recipes vary by region: some contain meat, while others are vegetarian. Vinegar is found in most preparations. The sweetness of the Balsamic vinegar complements the earthiness of the beets nicely in this variation.
Total Time: 45 mins
Prep Time: 30 mins
- 2½ cups chicken, beef or vegetable stock, divided
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon gluten-free soy sauce
- ¼ teaspoon freshly ground black pepper
- 1 pound beets, greens removed, peeled and chopped into 1-inch pieces
- 2 large carrots, peeled and chopped into 1-inch pieces
- 1 cup peeled and chopped Yukon gold potatoes
- ½ cup chopped yellow onion
- 5 garlic cloves, peeled
- 1 tablespoon unsalted butter
- 3 cups green cabbage, shredded
- 1/8 teaspoon salt
- ¼ cup fresh dill, finely chopped
- Greek yogurt or sour cream, for garnish
- Balsamic vinegar, for garnish
- Preheat oven to 400 degrees F. In a mixing bowl, whisk together ½ cup of stock, balsamic vinegar, olive oil, soy sauce and black pepper.
- In a 9-inch x 13-inch roasting pan, toss together the beets, carrots, potatoes, onion and garlic. Pour stock mixture over vegetables, toss to coat, and cover the pan with aluminum foil.
- Place in the oven and roast for 25 minutes. Remove the foil and roast for an additional 15 to 20 minutes, until vegetables are easily pierced with a fork.
- While vegetables are roasting, add unsalted to butter to a large pot and heat over medium heat.
- Once the butter has melted, add the cabbage to the pot, sprinkle with the salt and sauté for 5 to 7 minutes or until cabbage softens slightly. Turn the heat down to low.
- When vegetable mix has finished roasting, let cool slightly. Transfer the vegetables to a blender and puree with the 2 additional cups of stock. Blend in batches if necessary.
- Add the blended mixture to the soup pot with cabbage. Increase heat to medium and bring the soup to a low simmer and cook for 15 minutes.
- Remove soup from heat and stir in the chopped dill. Season to taste with salt and pepper. Serve hot with a dollop of Greek yogurt and a drizzle of balsamic vinegar.