The Good Soup
As the chill of autumn settles in, there’s nothing quite as comforting as a steaming bowl of soup. Not only does it warm the soul, but it also serves as a canvas for creativity in the kitchen. In the realm of hearty, nourishing soups, Borscht takes center stage. Originating from the Slavic region of Europe, this beloved soup boasts a hundred different variations. Today, we’re putting a vegetarian twist on the classic Borscht, transforming it into a vegetable-rich masterpiece that’s both simple and delightful.
How To Make Borscht
The Heart of Borscht: Borscht typically marries beets, meat bones, spices, and an array of vegetables. In our rendition, we’ve opted to skip the meat, allowing the vibrant flavors of the vegetables to take the lead. The result is a rich, satisfying broth that captures the essence of traditional Borscht.
2. Vegan Elegance: For those embracing a plant-based lifestyle, our Borscht recipe is a true gem. By swapping out meat for a robust selection of veggies, we’ve crafted a soup that not only aligns with vegan principles but also celebrates the wholesome goodness of plant-based ingredients. To keep it completely vegan, choose your favorite vegetable broth, coconut cream and olive oil/vegan butter as the base.
3. Slavic Influence: Inspired by Slavic style, our Borscht recipe incorporates a medley of beets, potatoes, cabbage, green beans, carrots, celery and allspice. We then top it with some zesty sauerkraut, this not only enhances the nutritional profile of the soup but also contributes to its hearty, gut friendly, and satisfying nature. It’s a wholesome bowl that captures the essence of the Slavic culinary traditions.
4. Easy and Quick: One of the best features of our Vegetarian Borscht is its simplicity and quick preparation. In under 30 minutes, you can have a steaming bowl of comfort on your table. It’s the perfect solution for busy weeknights when you crave a homemade meal without the hassle.
Ingredient Highlights
- Beets
- Potatoes
- Cabbage
- Celery
- Green Beans/ white beans/ chickpeas
- Onion
- Carrots
- Garlic
- Vegetable broth
- Bay leaves, dill, all spice berries, salt, and pepper for seasoning
- Saurekraut
Vegetarian Borscht
Equipment
- Large Soup Pot
Ingredients
- 2 medium red beets, chopped
- 1 medium onion, chopped
- 2 medium carrots chopped
- 2 tbsp olive oil or butter
- 2 stalks celery, chopped
- 2 medium potatoes, chopped sweet potatoes also works
- 1 cup fresh green beans chopped 1/14 oz can drained white beans or chickpeas also works
- 1 tsp minced garlic, about 3 cloves
- ½ medium green cabbage chopped
- 3 bay leaves
- 5-7 all spice berries
- ½ tsp freshly cracked black pepper
- 4-5 cups vegetable broth
- 1 tbsp all purpose flour
- ¼ cup fresh cream for garnish optionL
- sea salt as needed
- 2 tbsp fresh dill
- ½ cup saurerkraut for serving
Instructions
- Warm olive or butter in a soup pot. When hot add chopped onions, carrots, celery, bay leavrs, all-spice berries. Add a little salt and saute until soft 5-6 minutes.
- Now add potatoes, beets, green beans, cabbage, garlic, salt, black pepper, and cook for another 5 minutes. Sprinkle the flour over the veggies and saute for 1 minutes. Add the broth and bring it up to a boil. Drop the heat and simmer for 8-10 minutes covered.
- Check the vegetables, specifically potatoes and beets, they should be tender but not falling apart. This depends on the size of the cut veggies. Stir in the cream and serve garnished with chopped dill and saurkraut.
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