On a side-note, the one-year-old and four-year-old in our home are also newly converted borscht fans. Hopefully your family will enjoy rainbow borscht as much as ours. If anything, make this dish for each Russian – or world citizen – of all colors, shapes, sizes, beliefs and beings of the rainbow.
The Curls and Carrots clan loves a rainbow.
Loosely adapted from the Borscht recipe from The New Moosewood Cookbook by Mollie Katzen
- 8 low-sodium, organic vegetable cubes
- 8 cups water (or use 8 cups vegetable stock and omit the vegetable cubes)
- 2 1/2 cups organic tomato purée (one bottle)
- 2 tsp. caraway seeds
- 2 tsp. fresh dill, chopped
- salt and pepper, to taste
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. honey
- 2 yellow, Vidalia or sweet onions, chopped
- 2 celery stalks, sliced
- 1 red bell pepper, seeds removed, diced
- 1 small head of radicchio cabbage, cut in fourths and thinly sliced
- 6 large cloves of garlic, minced
- 2 large beets, peeled and diced
- 2 large turnips, peeled and diced
- 1 parsnip, peeled and sliced into coins
- 2 large carrots, peeled and sliced into coins
- 2 Tbsp. Earth Balance whipped, organic spread
- 2 Tbsp. extra virgin olive oil, plus additional for roasting root vegetables
Ingredients to top:
- chopped, fresh dish
- low-fat Greek yogurt*
- diced, fresh tomatoes
- Preheat oven to 375•F.
- On two large cookie sheets, toss the beets, turnips, carrots and parsnips in enough olive oil to lightly coat the vegetables. Sprinkle with salt and pepper.
- Roast for 20-30 minutes, until slightly soft and golden.
- In a large stock-pot, heat the olive oil and melt the Earth balance over medium heat. Sauté the onion, celery, red pepper and radicchio until tender, about ten minutes. Add the garlic and sauté for one minute more.
- Add the roasted beet, turnip, carrot and parsnip medley to the pot, along with the vegetable cubes, water, tomato purée, caraway seeds and dill.
- Taste and season with salt and pepper.
- Cover and allow to simmer on low for at least thirty minutes, until the vegetables are tender and the broth is very flavorful. Add additional salt and pepper, if needed.
- Serve immediately with chopped, fresh tomatoes; Greek yogurt and chopped, fresh dill. The soup is even better, reheated the next day. Enjoy!
©Shanna Koenigsdorf Ward, shannaward.com (2013-2014), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.