Friday, December 19, 2014

Roasted Beet Soup for #HolidayHosting with Anolon

When I was growing up, beet soup, otherwise known as borscht, was often on the table, but it was pretty much guaranteed to be served on Christmas Eve. Mom's beet soup didn't vary very much, and it always included sour cream to be mixed into the finished soup, and diced cucumbers to add some crunch.

Later I found out that there were a huge number of variations of borscht, including one with tomatoes and another with no beets at all.

This version is similar to what mom made, as far as ingredients, but it has one major change - I roasted the vegetables instead of boiling them, which gives the soup more depth of flavor.

But the sour cream, which adds body and richness to the soup - and turns it a beautiful bright color - and the crunchy cucumbers are still in the soup.

Want to give it a try? You'll find the entire recipe over on Anolon's website. It's waiting for you RIGHT HERE.

Oh, but that's not all! I have a MEGA-GIVEAWAY for you.

Over the course of six weeks, I developed six different recipes specifically for the Anolon products. This is the last one. I'm a little sad that it's over, because it's been so much fun. But it's not quite over for you. There's that giveaway you can still enter.

And I have ALL SIX Anolon items to give away. The same ones I got. And I'm giving all six to ONE PERSON. Isn't that AWESOME???

I'm pretty excited about this, because I LOVE Anolon products - I've already got some of their cookware, and I use it all the time, and I'm super-excited about the new stoneware and cast iron items.

And Anolon is having their own giveaways, so be sure to stalk them during this 6-week promotion!

The six items I am giving away are:

Anolon Advanced Pie Pan
I used this for the pie recipe, here.

Anolon Vesta Stoneware 9x13” Baker in Paprika Red
I used this for my bread pudding stuffing, here.

Anolon Nouvelle Copper Hard Anodized 10” Covered Skillet 
I used this for my stuffed mushroom recipe, here.

Anolon Nouvelle Copper Stainless Steel 3Qt Covered Sauté 
I made a risotto using this pan. The recipe is HERE.

Anolon Advanced Umber 3.5Qt Covered Chef’s Pan
I used this pan for some pretty stunning stuffed artichokes. Recipe HERE.

And this is the gorgeous red oval cast iron Dutch oven I used for my beet soup.
Don't you LOVE it? I sure do!

You need one more view of the soup. With the pan.

And I'm giving all these great items away. Well, not the bowls or the soup, but all of the Anolon goodies will go to ONE LUCKY WINNER! All six!

The giveaway starts when this post goes live and will end on December 26 at midnight, mountain time. US winners only. The giveaway widget will post with each week's recipe, and I will add NEW ways to enter each week related to the week's new post, like new tweets and new pins. So make sure you come back every week and see what I've made, and ENTER TO WIN!

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This post is sponsored by Anolon. They supplied products for my use as well as compensation for recipe creation. They are also providing the prizes for the contest winner. Although I was paid to create a recipe, all words and ideas are my own.