Carrot Beet Borscht
Servings
4 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.