Russian Beet Soup
A hearty and flavorful soup originating from Russia, made with roasted beets and a hint of spice.
Ingredients
- ●2 large beetspeeled and chopped
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1/4 teaspoon cayenneoptional
- ●2 tablespoons silkysilky tofu or vegetable oil
- ●4 cups chicken brothlow sodium
- ●1/4 cup dillchopped fresh
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Toss the chopped beets with 1 tablespoon of silky in a bowl until coated.
- 3
Spread the beets on a baking sheet and roast in the oven for 30-40 minutes, or until tender.
- 4
In a large pot, heat 1 tablespoon of silky over medium heat.
- 5
Add the chopped onion and sauté until softened, about 5 minutes.
- 6
Add the minced garlic and sauté for another minute.
- 7
Add the roasted beets, cayenne (if using), chicken broth, and dill to the pot.
- 8
Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes.
- 9
Use an immersion blender to puree the soup until smooth.
- 10
Taste and adjust seasoning as needed.
- 11
Serve hot, garnished with additional dill if desired.