Borschtpacho Recipe

Name: Borschtpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium beets (10 ounces); 1/2 cup extra-virgin olive oil, plus more for drizzling; Kosher salt; 2 pounds medium tomatoes, chopped; 3 slices of white sandwich bread, crusts discarded and bread torn; 1 sweet Italian frying pepper, stemmed, seeded and chopped; 2 Persian cucumbers1 peeled and chopped, 1 cut into thin slices; 1 1/2 cups raspberries; 1 shallot, chopped; 1/4 cup sherry vinegar; 2 medium garlic cloves, minced; Small mint leaves, for garnish

Servings: persons

2 medium beets (10 ounces)
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
2 pounds medium tomatoes, chopped
3 slices of white sandwich bread, crusts discarded and bread torn
1 sweet Italian frying pepper, stemmed, seeded and chopped
2 Persian cucumbers1 peeled and chopped, 1 cut into thin slices
1 1/2 cups raspberries
1 shallot, chopped
1/4 cup sherry vinegar
2 medium garlic cloves, minced
Small mint leaves, for garnish

1
Preheat the oven to 375.
2
On a large piece of foil, drizzle the beets with olive oil and season with salt; wrap tightly and bake for 1 hour, until tender.
3
Let the beets cool slightly, then rub off the skins with a paper towel.
4
Cut one beet into 1/4-inch dice and reserve for garnish.
5
Chop the remaining beet and transfer to a large glass bowl.
6
Add the tomatoes, bread, pepper, chopped cucumber, berries, shallot, vinegar, garlic and 1/4 cup of the oil.
7
Stir in a generous pinch of salt and let stand at room temperature, stirring, until the tomatoes release their juices and the bread is very soft, 30 minutes.
8
Stir in 2 cups of water.
9
Working in batches, ladle the mixture into a blender and puree until very smooth.
10
Strain the soup through a coarse sieve into a large bowl or pitcher.
11
Cover and refrigerate until well chilled, at least 2 hours.
12
Whisk the remaining 1/4 cup of oil into the soup; season with salt.
13
Ladle the soup into bowls.
14
Garnish with mint, the diced beet and sliced cucumber, drizzle with oil and serve.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium beets (10 ounces), 1/2 cup extra-virgin olive oil, plus more for drizzling, Kosher salt, 2 pounds medium tomatoes, chopped, and more.

Yes, Borschtpacho falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Borschtpacho

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