Southwest Borscht and Tex/Mex Grilled Cheese

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This is soup and a sandwich, adult style. You won’t get a tastier version in a restaurant, and this is easy and inexpensive but full of flavor. The sweetness of the beets goes well with the smokiness of the cumin and the tang of the green chile. You can use any artisan bread you like for the sandwich. We like rye bread because it goes with the borscht. Feel free to experiment.

Ingredients Nutrition

Directions

  1. Using a food processor, shred beets, carrots, cabbage and green onions. Add to a large cooking pot
  2. Add beet juice, chicken broth, rosemary and butter.
  3. cook on low heat for 40 minutes
  4. Add in lemon juice
  5. Spoon into 4 bowls and garnish with freshly chopped cilantro, if desired.
  6. For the sandwich.
  7. Butter 4 slices of bread. Combine all six of the ingredients above to make the basil mayo. Spread the mayo on unbuttered side of the bread. Place an iron skillet on the burner at medium heat. Add olive oil.
  8. Add one slice of pepper jack and one slice of mozzarella to each slice, place in hot skillet
  9. Butter 2 other slices of bread. Put butter side UP on the top of each sandwich.
  10. Cook about 2-3 minutes until brown. Using a spatula, carefully turn each sandwich over and cook 2-3 more minutes. Remove from pan. Let rest 5 minutes before slicing in half.
  11. Serve with the soup and dip, if you like.
Most Helpful

5 5

5 5

Re-rating this as the missing instructions have been included and the recipe can now be seen in its entirety. It's really yummy! The soup is quite tasty, although I would leave out the rosemary next time, but the grilled cheese sandwich with the basil mayo is absolutely phenomenol!