Cozy Winter Beet Soup (Borscht Vegan)

Cook time: 25 mins

Prep time: 15 mins

Makes 6-7 servings

I put some hours into really playing around with making Borscht this winter and I wanted to share my journey with you with this recipe. Borscht if you may not be familiar, is essentially a soup made with beets. Borscht is a cuisine of Ukraine, Russian, and Poland. Although my actual experience and knowledge of these places is very limited I was able to consult my new found friend Coral from Georgia, Russian and get a few pointers on how this soup would be prepared in that region and hear from her on what’s really important when making Borscht.

Corals insights were very helpful. Mostly, she emphasized the importance of making beets the star of the dish. I can say wholeheartedly I am a newfound convert to beets and their deliciousness and beauty. Beets are incredible for their ability to grow and survive frost. Which is probably why this dish is known from those countries and regions with cold ❄️climates. I also was able to revisit and relearn the benefits of beets. Beets have a myriad of benefits, but mostly all are related to better heart health, liver health, and have blood purifying properties. Really, beets are a souper-food. Haha get it Souper- food.

So beets! We thank you we love you let’s celebrate them with this cozy and flavorful recipe.

Ingredients

• 2 -3 tablespoons olive oil

• 3 medium beets peeled and cubed

• 3 medium chopped carrots (small dice)

• 3 small potatoes chopped (russet or Yukon)

• 1 large onion (small dice)

• 3 garlic cloves chopped

• 5- 5.5 cups vegetable broth or enough to cover all vegetables in the pot

• 2 cups of diced tomatoes from a can or can sub 2 tablespoons tomatoe paste

• 2 tablespoons lemon juice

• 1/2 cup or parsley or dill

• 1.5 tablespoon of celery seed

• 1 tablespoon of salt

• 1 tablespoon of black pepper

• 3 cups of finely chopped cabbage or half a cabbage

• Beet greens from beets (optional)

Method

1.) Begin by pre chopping your ingredients and prepping everything to go into a large pot.

2.) In a large pot with a metal bottom heat 2 tablespoons of olive oil on medium high and add your chopped beets, onion, carrots, and potatoes. Sauté on medium low/ high for 10 minutes until veg has softened. Stirring every few mins to make sure the veg evenly cooks.

NOTE: Browning on the bottom of the pan is good brown is flavor, burnt is not. 😉 These 10mins are important in melting the flavors together for the base of the soup.

3.) Once veg are softened proceed to add chopped garlic, cabbage, and beet greens. Stir to combine and add the celery seed spice, black pepper, and lemon juice. Stir to combine in pot.

4.) Not long after adding all the ingredients add your 5 cups vegetable broth. Stir well to combine and turn heat down to medium low. At this point it’s been about 12 mins of cooking time.

5.) Let pot come to a slight boil, turn down heat and cover with lid let cook for remaining 18-20 mins.

6. Final step is to add chopped parsley and dill, salt to taste, fresh lemon juice and turn off heat. The soup is ready.

Enjoy with chopped fresh herbs on top with your choice of sour cream. A photo of my favorite at the bottom.

I thank you for stopping by and if you try the recipe please let me know would love to hear what you think leave a comment or rating..Anything just let me know you stopped by. I really appreciate that.

Stay Cozy 💕