Borscht is a soup that’s prepared mainly of beets. Being that I love beets, I’m not certain why I’ve never tried this dish before. Such a humble, unassuming bowl of goodness and I can’t stop eating it.
Beet soup has its roots in Russia and other Eastern European communities and was typically served in poorer households because beets were inexpensive compared to other food options. Bear in mind that cheap does not always mean bad or lack of flavor. In fact, this soup has lots of flavor and it’s very simple.
- 1 Tbsp grapeseed oil
- 1/2 purple onion, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1 cup beets, steamed or baked, peeled & chopped
- 1 Tbsp Whey Low (low carb sugar substitute)
- 4 cups veggie broth
- 1 Tbsp lemon juice
- Sea salt & ground pepper, to taste
- Saute the chopped vegetables in oil about 5-10 minutes.
- *If beets are already cooked and peeled then add them at the end with the broth.
- Add the vegetable broth and sugar.
- Bring to a boil & then reduce to simmer.
- Simmer about an hour or until vegetables are soft.
- Add lemon juice & salt/pepper to taste.
- Can be pureed for a smooth soup or left chunky.
- Serve & enjoy.
This recipe was adapted from Food.com
Borscht can be served chunky or pureed smooth. Sometimes I like it plain and sometimes with a dollop of vegan sour cream. No matter how I have it, I always have to have more. In fact, I think I’m heading to the store for more beets, right now :-)