Citrus-Ginger & Carrot Borscht with Goat Cheese - Dinner With Julie

Citrus-Ginger & Carrot Borscht with Goat Cheese


March 7, 2010

adapted with thanks to Annie, by way of Sue.

  • Makes: Serves 4-6.


canola or olive oil, for cooking

1 large onion, chopped

1 lb. carrots, peeled and coarsely chopped

1 Tbsp. grated fresh ginger

1 large garlic clove, crushed

3 medium beets (about 1 lb), peeled and coarsely chopped

6 cups chicken, beef or vegetable stock

grated zest of an orange

salt to taste

soft goat cheese or sour cream, for serving (optional)


1In a large pot, heat a drizzle of oil over medium heat and saute the onion for a few minutes, until starting to soften. Add the carrots, ginger and garlic and cook for another 5 minutes or so. Add the beets, stock and orange zest and simmer for about an hour.

2Puree the soup with a hand-held immersion blender and season with salt to taste. Serve warm or chilled with a dollop of goat cheese or sour cream.