Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds
Serve this vegetable borscht with a traditional pairing of crisp dill pickles.
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 teaspoon minced, peeled fresh ginger
- 1/2 teaspoon caraway seeds, coarsely crushed
- 2 large (8 to 9 ounces each) red bell peppers, stems, seeds, and ribs removed, cut into 1/4-inch dice
- 1 large beet (about 8 ounces without greens), peeled and cut into 1/4-inch dice
- 1 3/4 cups homemade or low-sodium store-bought chicken stock
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 1/4 cup coarsely chopped fresh dill, plus sprigs for garnish
- 1/4 cup coarsely chopped fresh cilantro
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- 1/4 cup plain low-fat yogurt
Heat oil in a large saucepan over medium heat. Add onion, ginger, and caraway seeds. Cook, stirring occasionally, until onions are soft, about 7 minutes. Stir in bell peppers and beet, and cook until peppers begin to soften, about 5 minutes. Add stock and 3 cups water; bring to a boil. Stir in salt; season with pepper. Reduce heat; simmer, partially covered, until peppers and beet are tender, about 45 minutes, stirring occasionally.
Stir in dill, cilantro, and lemon juice. Let cool completely. Refrigerate, covered, until cold, about 1 1/2 hours. Divide soup among 4 bowls; top each with 1 tablespoon yogurt. Garnish with dill sprigs.