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August 19, 2012

Pomegranate borscht, from Hedonia

Pomegranate borscht, from Hedonia (on Soup Chick).

A gloriously bright red bunch of beets at the farmers' market conjured up memories of borscht, one of my grandfather's favorite soups, and when I saw that Sean's pomegranate borscht recipe on Hedonia also included the beet greens, I knew you'd want to know. Borscht has a been of a reputation for being bland and, well, pink, like a certain acid-tummy medicine. This soup, perfect for Meatless Monday, has the Persian flair for combining sweet and bitter and tart. If you don't have pomegranate molasses in your pantry, find it at a Middle Eastern market, or start with pomegranate juice and make your own syrup. It's easy, and it makes all the difference in this elegant soup.

Get Hedonia's recipe for pomegranate borscht.

More on Soup Chick:
Chilled beet and tomato soup
Beet, orange and five-spice soup


Posted by: Hedonia | August 20, 2012 at 06:38 PM

Thanks for the bump, Lydia!

Posted by: Lydia | August 20, 2012 at 06:56 PM

Hedonia, my pleasure. Can't wait to try this recipe.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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