Serve this vegetable borscht with a traditional pairing of crisp dill pickles.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add onion, ginger, and caraway seeds. Cook, stirring occasionally, until onions are soft, about 7 minutes. Stir in bell peppers and beet, and cook until peppers begin to soften, about 5 minutes. Add stock and 3 cups water; bring to a boil. Stir in salt; season with pepper. Reduce heat; simmer, partially covered, until peppers and beet are tender, about 45 minutes, stirring occasionally.
- Stir in dill, cilantro, and lemon juice. Let cool completely. Refrigerate, covered, until cold, about 1 1/2 hours. Divide soup among 4 bowls; top each with 1 tablespoon yogurt. Garnish with dill sprigs.
Nutrition Facts : Calories 146 g, Cholesterol 1 g, Fat 8 g, Fiber 5 g, Protein 4 g, Sodium 396 g
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