“An combination of beets, squash, and yogurt makes a sweet yet savory soup that is quite filling. Slow roasting the vegetables takes quite a bit of time but is well worth it for the intense flavor it gives to the borscht. In a pinch I have substituted buttermilk for the yogurt and it worked well.”
READY IN:
2hrs 20mins
SERVES:
4-5
YIELD:
4 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs large beets
  • 2 lbs hubbard squash or 2 lbs butternut squash
  • 1 cup plain yogurt
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 400 degrees.
  2. Wash the beets. Remove the green tops. Cut the beets in half.
  3. Cut the squash in quarters and remove the seeds.
  4. Place the beets and squash cut side down on a baking sheet. Sprinkle vegetables with 1/4 cup water.
  5. Roast the vegetables for 1 1/2 hours or until very soft. Turn the vegetables halfway through cooking and add more water if necessary.
  6. Remove vegetables from the oven and let cool 10 minutes.
  7. Remove the squash pulp from the skin and puree it in a food processor or blender.
  8. Peel the beets, cut them into small pieces, and add them to the processor.
  9. I find when using the blender to puree this that I have to a small amount of water to each group of vegetables to keep it from jamming.
  10. Puree until smooth.
  11. Add the yogurt and puree again.
  12. Add 1/3 to 1/2 cup cold water and 1 teaspoon salt. Blend until smooth and creamy.
  13. This is excellent both hot and cold.
  14. Garnish with additional yogurt, or with beet greens that have been steamed and chopped.

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