Mediterranean borscht with figs and za'atar spice
Author: TheGrumpyGourmand
Recipe type: Soup
Cuisine: Middle Eastern & Jewish
Prep time:
Cook time:
Total time:
Serves: 5-6 servings
- ½ cup dried figs
- 6 medium sized beets
- 1 medium-large sweet potato
- 1 clove garlic
- 1 cup greek yogurt
- 3 tbsp za'atar spice
- 3 tbsp olive oil
- 1 green onion (chives)
- Soak ½ cup of dried figs in water for 6 hours until plump. Drain, remove the stems and set aside.
- Pre-heat your oven to 475 F
- Chop off the tops and part of the bottoms of 6-7 beets.
- Clean the beets and the potato and set aside.
- Chop the potato into 4 equal wedges, halving the potato and then halving again.
- Place the potato wedges and the beets (top-side down) onto a cookie sheet lined with aluminum foil.
- Sprinkly olive oil, salt, and pepper over the beets and place into the pre-heated oven for 30-35 minutes.
- Remove the vegetables from the oven.
- Separate the potato skins from the potato flesh. Set the orange flesh aside, and discard the skins.
- Dunk the beets into a mixing bowl filled with cold water and remove the outer skin. Discard the skins and set the beets aside.
- Crush 1 clove of garlic.
- Place the garlic, the beets, the sweet potato, and the figs into the food processor. Pulse until the mixture is fulling pureed.
- Add 1 cup of greek yogurt (or more) until the borscht is as thick and creamy as you like.
- Place the mixture into a larger bowl and fold in the olive oil.
- Serve in small bowls with 1 tsp of za'atar spice sprinkled over the top.
- Garnish with chives (cut lengthwise)!
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2015/01/21/mediterranean-borscht-with-figs-and-zahatar-spice/
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