Borscht is a Ukrainian beet soup. This soup is perfect for getting a ton of veggies into your diet. As you can see below, the ingredients list is pretty much all vegetables and spices. I love this soup with tons of lemon juice and fresh dill on the top. It is traditionally eaten with sour cream as well, so you can check out my vegan sour cream recipe post elsewhere on my blog if you would like. Borscht is perfect for winter (especially if you are watching your waistline) and so so nutritious. I did not like it the first time I tried it, but it has really grown on me since then. Definitely give this recipe a go if you like beets, or if you just want to make something that will make eating lots of veggies easy.
Borscht Recipe
2 quarts vegetable broth
2 tablespoon olive oil
2 onions, diced
5 garlic cloves, minced
5 teaspoon dried marjoram
2 parsnips, peeled, thinly sliced
4 carrot, peeled, thinly sliced
3 leeks, sliced
1 head bock choy, chopped
1 bay leaf
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
4 large beets, boiled, peeled, and chopped into quarters
2-3 tablespoons red wine vinegar, or to taste
Garnish with fresh dill, lemon slices, and vegan sour cream
Chop up all of the vegetables. Add the oil, onions, and garlic to a large pot. Sauté for five minutes and add all of the rest of the vegetables (except the beets). Cook the veggies for around ten minutes. Then add the vegetable broth, spices, and bay leaf. Let simmer for half an hour. Then add beets and puree the soup in a high-speed blender (don’t forget to take out the bay leaf before blending). Taste the soup and add as much red wine vinegar and spices as desired. Serve the soup with lemon juice, fresh dill, and vegan sour cream.
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