- Dec 19, 2019

Borscht Soup

Watch How to Make it Here

Recipe starts at 05:35

I love beets. I love having them to snack on in the fridge, I like them in smoothies and warm lattes.

I also love pickles. The saltier and tarter, the better. This soup combines these two favourite snacks. It might sound weird, but it works. It's flavourful and bursting with wholesome vegetables.

Borscht Soup

Recipe PDF

▸ ▹ Vegan, soy-free, gluten-free, nut-free

Yield: 4 - 6 servings Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

INGREDIENTS

1 Tbsp (15 mL) olive oil

1 onion, diced

3 cloves garlic, crushed

1 carrot, peeled & diced

1 stalk celery, diced

1 bell pepper, de-seeded & diced

4 cups (1 L) vegetable stock*

⅛ head red cabbage (about 1 cup)

½ apple, shredded

3 raw beets, peeled & shredded

3 Tbsp fresh chopped dill (or substitute 1 Tbsp dried)

2 Tbsp (30 mL) tomato paste

2 bay leaves

1 Tbsp (15 mL) pickle juice

2 tsp (8 g) ground coriander

Salt and pepper to taste

Optional Garnish

Greek-style plant-based yogurt

Fresh or dry dill

Directions

In a large pot on medium-high heat, cook oil, onions, garlic, carrots, diced bell pepper and celery until soft, about 2 - 3 minutes.
Add all the remaining ingredients, and bring to a boil. Reduce the heat to a simmer, partially cover with a lid, and let cook until the beets are soft, about 15-20 minutes. Remove the bay leaves before serving.

Notes

*Can substitute with 2 vegetable bouillon cubes plus 4 cups (1 L) water
Storage: keep in an air-tight container in the fridge for up to 3 days. Freeze for up to a month.