Vegetarian Borscht-Authentic Russian Beet Soup
Prep: 20 mins | Cook: 45 mins | Serves: 12-14
2 med beets, peeled & grated
1 large carrot, peeled & grated
1 tbsp olive oil
1 tomato, diced
2 tbsp water
juice of ½ lemon
2 L water/vegetable broth
1 tbsp salt
5 med potatoes, diced
1 small onion, diced
1 tsp olive oil
5-7 whole black peppers
3-4 bay leaves
1 tbsp dried parsley
2-3 garlic cloves, halved
Heat 1 tbsp of olive oil in a large pot over medium/high heat. Add grated beets, carrots and diced tomatoes.
Add 2 tbsp of water and lemon juice and stir.
Reduce the heat to low, cover and simmer for 20 min.
Boil 2L of water in a kettle. Add the water to the shredded vegetables after they have been simmering for 20 min.
Bring to a boil and add 1 tbsp of salt.
Add diced potatoes and shredded cabbage and cook for 10 minutes.
Meanwhile, heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden.
Add the onions to the pot and give it a good stir.
Finally add black pepper, bay leaves, garlic and dried parsley to the soup and continue cooking for another 5-10 minutes.
Remove borscht from the heat. It is now ready to be served.
When serving borscht, add sour cream and fresh herbs to individual bowls.
Borscht will stay fresh in the refrigerator for up to 1 week.
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