This beet and tomato soup, served both hot and cold, is descended from the iconic Eastern European preparation of borscht, a sour soup originally made with pickled hogweed but since the 16th century often made with beetroot as a primary ingredient. Beets have been grown in the Mediterranean region since antiquity, but beetroots did not develop into a usable ingredient until the 12th century. The use of beetroot is what often gives borscht a deep, distinctive red color. Tomatoes were brought to Europe by Spanish conquistadors in the 16th century but were not widely used in Eastern European cuisine before the 19th century. This beet and tomato soup came to the United States by way of Eastern European immigrants in the late 19th and early 20th centuries. It is served topped with a dollop of sour cream, in the borscht style, and has an orange color due to the use of tomatoes.
Recipe Servings: 6
Ingredients
- 3 Tbsp olive oil, divided
- 1 medium onion, diced (1 cup)
- 1 medium clove garlic, minced (1 teaspoon)
- ½ tsp salt
- 1 lb (4 small) red beets, peeled
- 1 lb carrots, peeled and cut crosswise in half
- 2 cans (14 oz each) plum tomatoes, drained
- 4½ cups vegetable or chicken broth
- 2 tsp sugar
- ½ tsp freshly ground black pepper
- 5 Tbsp freshly squeezed lemon juice (from 1–2 lemons)
- 2 Tbsp minced parsley
- Sour cream or yogurt, for garnish
Directions
- In a large saucepan, heat 2 tablespoons of the oil over medium heat.
- Add the onion, garlic, and salt, and sauté for 5 minutes, stirring frequently, until the onion has become soft.
- Add the beets, carrots, tomatoes, broth, and sugar, and bring all to a boil. Then reduce the heat to medium-low and cook, just barely bubbling around the edges, covered, for 1 hour.
- Blend with an immersion blender to the texture of a coarse puree, or transfer to a blender and blend in batches, returning when coarsely pureed to the pan.
- Add the pepper, lemon juice, parsley, and the remaining tablespoon of oil, stirring to combine.
- Serve the soup hot, or chill. Garnish with sour cream or yogurt.
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