Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds 2.8 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Serve this vegetable borscht with a traditional pairing of crisp dill pickles. Ingredients 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 teaspoon minced, peeled fresh ginger ½ teaspoon caraway seeds, coarsely crushed 2 large (8 to 9 ounces each) red bell peppers, stems, seeds, and ribs removed, cut into ¼-inch dice 1 large beet (about 8 ounces without greens), peeled and cut into ¼-inch dice 1 ¾ cups homemade or low-sodium store-bought chicken stock ½ teaspoon coarse salt Freshly ground pepper ¼ cup coarsely chopped fresh dill, plus sprigs for garnish ¼ cup coarsely chopped fresh cilantro 1 tablespoon fresh lemon juice, or more to taste ¼ cup plain low-fat yogurt Directions 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. Rate it Print