Tomato-beet Borscht

Rachael Ray Every Day - - That’s Genius -

1 lb. store- bought cooked beets, roughly chopped • • 1 can ( 14.5 oz.) crushed toma­toes 21∕2 cups • • veg­etable stock 3 tbsp. olive oil 2 tbsp. • tomato paste 2 cloves gar­lic, finely chopped • • 1 tsp. ground cumin 1∕3 cup crème fraîche • • 2 tsp. pre­pared horseradish thinly sliced red cab­bage and chopped fresh dill, for gar­nish BLEND In a blender, puree the first 7 in­gre­di­ents. HEAT In a medium saucepan, sim­mer the soup over medium-low un­til heated through, about 10 min­utes; sea­son. SERVE I n a s mall b owl, m ix t he c rème f raîche and horseradish. Driz­zle over the soup. Top with cab­bage and dill. Makes about 7 cups.

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