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

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

Oils

olive oil

Salt & Pepper

beet

parsnip

red onion

ground clove

arugula

ground nutmeg

fresh thyme

Stocks & Broths

vegetable stock

Yogurt

plain yogurt

Vinegar

balsamic vinegar

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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Roasted Beet Soup

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