A vibrant twist on the classic borscht, this Golden Beet and Carrot Borscht is a nutrient-rich, immune-boosting soup that combines earthy beets and sweet carrots for a delightful culinary experience. Perfect for any season, this healthy soup brings a touch of Ukrainian tradition with a modern flair.
This recipe offers a modern take on the traditional Ukrainian borscht by incorporating golden beets and carrots for a sweeter, more vibrant flavor profile.
1 lb golden beets
1/2 lb carrots
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup water
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh dill, chopped
1/2 cup plain Greek yogurt (optional)
1. Preheat oven to 400°F.
2. Wrap golden beets in aluminum foil and roast for 45 minutes or until tender, then peel and dice.
3. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
4. Add carrots and cook for another 5 minutes, stirring occasionally.
5. Add roasted beets, vegetable broth, water, apple cider vinegar, honey, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in fresh dill and adjust seasoning if necessary. Serve hot with a dollop of Greek yogurt if desired.
Store borscht in an airtight container in the refrigerator for up to 5 days.
To reheat, warm on the stove over medium heat until heated through or microwave on high for 2-3 minutes, stirring halfway.
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