Name: Roasted Beet Soup
Ingredients: Pinch cayenne pepper; 2-3 tablespoons honey; 3 medium carrots, peeled and cut into rounds; Coarse salt and ground black pepper; 2 tablespoons olive oil; 4 sprigs fresh thyme; 4 medium beets, peeled and diced; 3 medium parsnips, peeled and cut into rounds; 1 tablespoon balsamic vinegar; 1 small red onion, peeled and sliced; 2 teaspoons ground cloves; 1 teaspoon ground nutmeg; Arugula and/or nuts; ¼ cup plain yogurt or cream; 4 cups unsalted vegetable stock

Borscht

What are the basic ingredients needed to make Borscht?

Can I make a vegetarian or vegan version of Borscht?

What is the best way to prepare the beets for Borscht?

Can I use canned beets instead of fresh beets?

How can I thicken Borscht if it is too thin?

Roasted beets, carrots and parsnips pureed with balsamic vinegar, stock, thyme, honey, cloves and nutmeg.

Milk

Gluten Free

Mediterranean

Vegetarian

Seasonings

gram

cayenne pepper

Honey

milliliter

honey

Fresh Vegetables

carrot

Salt & Pepper

Oils

olive oil

fresh thyme

beet

parsnip

Vinegar

balsamic vinegar

red onion

ground clove

ground nutmeg

arugula

Yogurt

plain yogurt

Stocks & Broths

vegetable stock

Selenium

Minerals

Calories

Calcium

Iron

Magnesium

Phosphorus

Riboflavin (B2)

Vitamins

Niacin (B3)

Pantothenic acid (B5)

Choline

Beta-cryptoxanthin

Lutein+zeaxanthin

Potassium

Manganese

Vitamin A

Vitamin C

Thiamin (B1)

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Sodium

Zinc

Copper

Cholesterol

Trans fatty acids

Vitamin E

Added Sugar

Vitamin K

Vitamin B6

Alpha-carotene

Beta-carotene

Dietary Folate Equivalents

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Russian Borscht Soup

Roasted Beet Soup

Baking Goods

Condiment & Toppings

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Dairy

Meal

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