Twice I have had borscht, a traditional Russian soup – once from a fine restaurant in Chicago and then at a crowded deli in New York City. Both times I enjoyed it immensely. The Soup Sisters will be making borscht at their web cook-along this weekend using the recipe here. We’ll let you know how it turns out.

From Food Network Kitchens

Ingredients

  • 2 bunches red beets, tops trimmed and scrubbed (about 2 pounds)
  • 1 large red onion, peeled and cut into eighths (about 8 ounces)
  • 4 medium carrots, halved crosswise (about 10 ounces)
  • 2 ribs celery, halved crosswise
  • 2 cloves garlic, smashed and peeled
  • 2 tablespoons olive oil
  • 4 teaspoons kosher salt
  • 2 sprigs rosemary
  • 6 cups chicken broth, homemade or low-sodium canned
  • Freshly ground black pepper
  • 1 cup light buttermilk
  • 4 dashes Worcestershire sauce (a bit more than 1/4 teaspoon)
  • 3 tablespoons chopped fresh dill

Makes 8 servings (about 1 1/4 cups per serving)

Directions

Preheat oven to 450 degrees F.

Put the vegetables and garlic on a large piece of heavy-duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, and season with 1 teaspoon salt. Add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1.5 hours. When the beets are cool enough to handle, peel them—the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick.

Put half of the vegetables in a food processor with half of the broth and purée. Transfer the purée to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 3 teaspoons salt, season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from heat and stir in the buttermilk and Worcestershire sauce.

Ladle borscht into bowls and garnish with dill. This soup is also delicious served chilled.