Vegetable borscht with roasted beetroot

Vegetable borscht with roasted beetroot - a warm and comforting recipe

Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6-8

I propose a recipe for vegetable borscht with roasted beetroot, a delight that combines the natural flavors of vegetables with the sweetness of caramelized beets. This recipe is perfect for cool days and is packed with nutrients, making it an excellent choice for those looking to improve their diet.

A brief history of borscht
Borscht is a sour soup, popular in many corners of the world, appreciated for its unique flavor and nutritional benefits. In this recipe, roasted beetroot adds a sweet note and vibrant color, transforming a simple borscht into a special dish. Roasting the beets intensifies the flavor and gives them a soft texture, perfect for being integrated into this borscht.

Ingredients
- 3 carrots
- 1 large parsley root
- 1 celery
- 6 medium potatoes
- 1 large red onion
- 3 medium-sized beets
- 1 tablespoon of bell pepper and gogoșar paste
- 1 can of crushed tomatoes (250 g) - we recommend Cirio Polpa
- Vegetable oil (a few tablespoons)
- 2-3 liters of water
- 1 kg of fresh borscht
- 300 g of sour cream
- 3 egg yolks
- Salt, to taste
- Fresh lovage, for serving

Step by step - Preparing the borscht

1. Roasting the beets
Start by preheating the oven to 200 degrees Celsius. Wash the beets well and wrap them in aluminum foil. Place them on a tray and roast for about an hour, or until tender. After roasting, remove them from the oven and let them cool completely. Once cooled, peel them and cut them into cubes.

2. Preparing the vegetables
In a large pot, add a few tablespoons of vegetable oil and heat it over medium heat. Peel and chop the vegetables: carrots, parsley, celery, onion, and potatoes. You can cut them into cubes or grate them, depending on your preference. Add the vegetables to the pot and sauté them lightly, stirring occasionally. You can add a few tablespoons of water to help soften them without frying.

3. Boiling the vegetables
Once the vegetables have softened, add enough water to completely cover them. Let them simmer on low heat for about 20-30 minutes, or until the vegetables are well cooked.

4. Adding additional ingredients
After the vegetables have boiled, add the bell pepper and gogoșar paste, as well as the crushed tomatoes. Let everything simmer for a few minutes, stirring occasionally.

5. Preparing the borscht
In a blender, put a cup of borscht, the roasted beet cubes, egg yolks, and sour cream. Blend well until you obtain a homogeneous mixture. This step is essential to integrate the sweet flavor of the beets into the borscht.

6. Finishing the borscht
Pour the obtained mixture into the pot with vegetables, adding the remaining borscht. Adjust the taste with salt and let it simmer on low heat for another 10-15 minutes. Finally, add the chopped fresh lovage and let the borscht sit covered for 10 minutes, allowing the flavors to meld.

7. Serving
Serve the borscht hot, alongside sour cream or yogurt, for an extra creaminess. A slice of fresh homemade bread or warm polenta can be perfect accompaniments.

Practical tips
- For a tangier borscht, you can add a few tablespoons of vinegar or lemon juice, to taste.
- If you want to enjoy an even more intense flavor, you can also add a few peppercorns or a clove of garlic during the vegetable boiling.
- The borscht can be stored in the fridge for 3-4 days and can also be frozen to be enjoyed later.

Nutritional information
This roasted beetroot vegetable borscht recipe is rich in vitamins and minerals, with a low calorie content, approximately 150-200 calories per serving. It is an excellent source of fiber due to the vegetables and beets, which help maintain digestive health.

Possible variations
- You can also add other seasonal vegetables, such as zucchini or green beans, to diversify the flavor.
- If you are vegetarian, you can omit the eggs and sour cream or replace them with their plant-based alternatives.

Frequently asked questions
- Can I use canned beets?
Yes, but the flavor will be different, and the texture may not be as pleasant as that of roasted beets.

- What other spices can I add to the borscht?
Garlic, paprika, or dill are excellent options that enrich the borscht's flavor.

- How can I make the borscht thicker?
You can add a serving of rice or even boiled beans to turn the borscht into a complete meal.

Vegetable borscht with roasted beetroot is more than just a simple recipe; it is an explosion of flavors, colors, and nutrition, perfect for bringing comfort and joy to every plate. Enjoy it with loved ones and savor every bite!

 Ingredients: 3 carrots, 1 large parsley root, 1 celery, 6 medium potatoes, 1 large red onion, 3 medium red beets, 1 tablespoon of bell pepper and gogosar paste, 1 can of crushed tomatoes (250 g) (Cirio Polpa), vegetable oil (a few tablespoons), 2-3 liters of water, 1 kg of fresh borscht, 300 g of sour cream, 3 egg yolks, salt, green lovage.

 Tags:  vegetable soup