Roasted Borscht

Description

Source: Company's Coming Entertaining For The Holidays - Jean Pare

A classic, vibrantly coloured borscht with lots of dill flavour and a nice texture. Stir in buttermilk at the end for added creaminess. An excellent choice to serve as one of the twelve meatless dishes for Ukrainian Christmas Eve.

Ingredients

• 3 cups (750 ml) chopped peeled beets
• 1 cup (250 ml) chopped carrot
• 2 tsp (10 ml) cooking oil
• sprinkle of salt
• sprinkle of pepper
• 2 tsp (10 ml) cooking oil
• 1 cup (250 ml) chopped onion
• 1 cup (250 ml) diced peeled cooking apple (such as McIntosh)
• 1/2 cup (125 ml) diced celery
• 1 garlic clove, minced (or 1/4 tsp, 1 ml, powder)
• 6 cups (1.5 l) prepared vegetable broth
• 1 bay leaf
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) pepper
• 1 sprig of fresh thyme (or 1/8 tsp, 7 ml, dried)
• 2 tbsp (30 ml) chopped fresh dill (or 1 1/2 tsp, 7 ml, dried)
• 2 tsp (10 ml) lemon juice

Directions

1. Toss first 5 ingredients in large bowl.
2. Transfer to 16 x 16 inch (40 x 40 cm) piece of heavy-duty (or double layer of regular) foil.
3. Fold edges of foil together over beet mixture to enclose.
4. Fold ends to seal completely.
5. Place, seam-side up, on baking sheet with sides.
6. Cook in 425°F (220°C) oven for about 45 minutes until tender.
7. Let stand until cool enough to handle.
8. Heat second amount of cooking oil in large saucepan on medium.
9. Add next 4 ingredients.
10. Cook for about 10 minutes, stirring often, until onion is softened.
11. Add next 5 ingredients and beet mixture.
12. Bring to a boil.
13. Reduce heat to medium-low.
14. Simmer, covered, for 30 minutes.
15. Remove and discard bay leaf and thyme sprig.
16. Carefully process with hand blender or in blender in batches until almost smooth.
17. Add dill and lemon juice.
18. Stir.

Makes about 7 1/2 cups (1.9 l)