Name: Carrot Beet Borscht
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Extra virgin olive oil; 1 medium leek (white part only, sliced thinly ); 2 medium carrots (thinly sliced into bite sized pieces ); 6 cups carrot juice (store-bought or homemade ); Zest of 1 lemon; 1 tablespoon of lemon juice; 2 roasted beets (peeled and small diced ); Kosher salt; Freshly cracked black pepper; Garnish: Apple Chutney

Carrot Beet Borscht

Refreshing and delicious!

Chilled soups are chic and perfect for starting what is normally a heavy holiday meal. This soup can stand in for a salad or be a part of your Rosh Hashanah Menu.

Carrot Beet Borscht

Prep Time 10

Cook Time 30

Total Time 40

Print Recipe Pin Recipe

Servings

Ingredients

Extra virgin olive oil
1 medium leek white part only, sliced thinly
2 medium carrots thinly sliced into bite sized pieces
6 cups carrot juice store-bought or homemade
Zest of 1 lemon
1 tablespoon of lemon juice
2 roasted beets peeled and small diced
Kosher salt
Freshly cracked black pepper
Garnish: Apple Chutney

Instructions

Heat a small saucepan, lightly coated with evoo, over low heat. Sweat leeks and carrots until very soft and very fragrant, about 20 minutes. Add carrot juice, lemon zest and juice. Season with salt and pepper. Simmer for 10 minutes.
Chill. Before serving: place a few pieces of roasted beets into glasses or attractive bowls and spoon chilled borscht over beets. Garnish with Apple Chutney.