Name: Sunset Borscht
Yield: 6 portions
Ingredients: Freshly ground black pepper, to taste; snipped fresh chives, for garnish; 1 teaspoon salt; 2 tablespoons fresh lemon juice; 2 teaspoons sugar; 4 orange beets, peeled and sliced ½ inch thick; 1 orange bell pepper, cored, seeded, and cut into 1 inch pieces; 1 cup cherry tomatoes; 5 cups water; 6¼-inch-thick slices peeled fresh ginger

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Sweet orange beets, orange peppers, and yellow tomatoes are beautifully presented in an unusual sunset-colored borscht. For a variation, garnish the soup with a dollop of crème fraîche or sour cream and a grating of orange zest. If you can’t find orange beets, go with the red.

Ingredients

4 orange beets, peeled and sliced ½ inch thick
1 cup cherry tomatoes
1 or

Method

Combine the beets, tomatoes, orange pepper, and ginger in a soup pot. Add the water, cover, and bring to a boil. Reduce the heat and simmer until tender, 30 minutes.
Transfer the mixture to a food processor or blender, in batches, and purée until smooth.
Transfer the borscht to a large bowl. Stir in the lemon juice, sugar, salt, and pepper. Refrigerat

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Ingredients

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