Main Dishesbonappetit4.4
Dilly Beet Noodles
No need to decide between pasta or soup—you can have it all. Here the earthiness and tang of a bowl of sour-cream-topped borscht meets tender egg noodles.
👥 4 Servings👤 Ali Francis📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●knife
- ●oven
- ●pot
- ●blender
- ●food processor
- ●bowl
📝 Preparation Steps
1
Preheat oven to 400°. Place 3 medium beets (about 1 lb.), scrubbed, on separate sheets of foil and drizzle with extra-virgin olive oil; season with kosher salt. Rub beets to coat, then wrap in foil. Place on a rimmed baking sheet and roast until tender (a paring knife should slide easily through flesh), 60–⏱️ 70 minutes. Let sit until cool enough to handle, then rub off skins with paper towels. Cut beets into quarters and set aside.
Kosher salt
2
Cook 12 oz. wide egg noodles in a large pot of boiling salted water according to package directions, stirring occasionally. Drain, reserving 1 cup noodle cooking liquid.
. wide egg noodles12 oz
3
While noodles are cooking, process beets, ¼ cup (packed) coarsely chopped dill, 3 Tbsp. fresh lemon juice, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. pure maple syrup or honey, and 1 Tbsp. vegetable or chicken bouillon paste in a food processor, scraping down the sides a few times, until smooth, about ⏱️ 1 minute. (Alternatively, you can use a blender, adding the reserved noodle cooking liquid to help form a smooth purée.)
. fresh lemon juice3 Tbsp. extra-virgin olive oil, plus more for drizzling2 Tbsp. pure maple syrup or honey1 Tbsp. vegetable or chicken bouillon paste (preferably Better Than Bouillon)1 Tbsp
4
Return noodles to pot and add beet purée and noodle cooking liquid. Cook over medium heat, stirring constantly, until sauce thickens slightly and coats noodles, about ⏱️ 2 minutes. Remove from heat and stir in ½ cup regular or vegan sour cream. Season with freshly ground pepper; taste and season with more salt if needed.
Freshly ground pepper
5
Divide noodles among bowls. Top with sauerkraut and more sour cream and dill sprigs. Season with more pepper.
Sauerkraut (for serving)
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