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Roasted Cranberry Borscht

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Los Angeles Times
Related tags
soups gluten free nut free rosh hashanah lunch

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Ingredients

8 ounces fresh cranberries

1/4 cup olive oil

1 tablespoon plus 1 teaspoon fresh rosemary, finely chopped, divided

1 tablespoon fresh ginger, finely chopped

1 tablespoon Fresno hot pepper, finely chopped

1 tablespoon sugar

Salt

4 unpeeled beets

2 tablespoons unsalted butter

1 onion, diced

3 cloves garlic, minced

3/4 cup diced carrots

1 baking potato, diced into ½-inch cubes

1 quart chicken broth

Salt and pepper to taste

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