A simple recipe for vegetarian borscht soup. This beet soup is light and hearty at the same time. Fresh beet greens add more nutrients and flavor. Serves 6-8.
2tablespoonsextra-virgin olive oil
3-4small yellow onions,finely chopped (300 g)
1tspsoft brown sugar
2bunches beets (6 medium/900 g), cut in 1cm pieces
fresh beet greens,stems removed and chopped (optional)
1medium carrots,finely diced
½red cabbage,shredded (300 g)
6medium tomatoes,chopped (700 g)
6-8cupsof water, vegetable or chicken broth
sea salt and freshly ground pepper,to taste
1tablespoonapple cider vinegar(unfiltered)
handful fresh dill,finely chopped
100mlGreek or natural yoghurt
fresh or creamed horseradish,to taste
In a large soup pot, heat the oil over medium, sauté the onion and garlic over until tender, 8-10 minutes.
Add bay leaves, allspice (Piment), sugar and cubed beets and continue to sauté, for 20 minutes, stirring occasionally.
Add the carrot, cabbage, tomatoes, and the water or broth. Bring to a light boil and season with salt and pepper. Reduce heat to medium-low, cover and simmer until the vegetables are tender; about 45 minutes to an hour.
Add the vinegar and season with more salt and pepper, to taste. If you are using fresh beet greens, add them to the soup and cook a further couple minutes, until wilted.
Stir in half of the fresh dill and then serve into bowls. Garnish with a dollop of yoghurt mixed with horseradish to your taste. Top with the remaining dill. Enjoy!
This beet soup is vegan by nature. To garnish the borscht choose a vegan yoghurt or sour cream equivalent.
In the winter months, canned tomatoes can be used instead of fresh. Use 2 x 400 g cans of organic chopped tomatoes.
Feel free to serve this soup with sour cream or creme fraîche instead of yoghurt.