Borscht
This borscht is my cozy, go-to soup when I need a bowl of warmth and vibrant color on those gray days. The earthy sweetness of beets dancing with the tangy z...
I first stumbled upon this borscht when I was craving something hearty yet light, and experimenting with beets seemed like the perfect challenge.
I remember the moment my kitchen smelled of roasted beets and dill; it felt like a warm hug.
I discovered that roasting the beets beforehand really deepens their flavor, which was a game-changer for me.
It's one of those soups that feels like a gentle reminder to slow down and savor each spoonful.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Beets are the soul of this soup, bringing their unmistakable sweetness and color. If you don't have fresh beets, pre-cooked ones work in a pinch, though they won't have the same rich flavor from roasting. Want a bit of heat? A dash of cayenne or some diced jalapeños will do the trick!
Tips & Notes
- •Roast the beets until they're just starting to caramelize; it adds a lovely depth to the soup.
- •I sometimes blend half of the soup to get a creamy texture while still keeping some veggie chunks.
- •A splash of apple cider vinegar right at the end brightens it up beautifully!
Recipe Variations
- •When I'm in the mood for a protein boost, I throw in some cooked lentils.
- •My sister loves it when I swap out the potatoes for quinoa – it gives the soup a nice nutty twist.
Storage & Freezing
Borscht can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove before serving.
Frequently Asked Questions
Can I freeze borscht?
Yes, borscht can be frozen. Allow it to cool completely, then store in airtight containers. It can be frozen for up to 3 months.
What can I serve with borscht?
Borscht is traditionally served with a dollop of vegan sour cream or cashew cream. It also pairs well with crusty bread.
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This borscht is my cozy, go-to soup when I need a bowl of warmth and vibrant color on those gray days. The earthy sweetness of beets dancing with the tangy z...
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for about 5 minutes until they are translucent.
- 2
Add the minced garlic, diced carrots, diced celery, and potato. Sauté for another 5 minutes.
- 3
Stir in the diced beets and shredded cabbage, cooking for another 5 minutes.
- 4
Pour in the vegetable broth and add the bay leaves, dill, salt, and black pepper. Bring the mixture to a boil.
- 5
Once boiling, reduce the heat to low and cover the pot. Simmer for 30 minutes, or until the beets and potatoes are tender.
- 6
Stir in the apple cider vinegar and adjust seasoning if necessary. Remove the bay leaves before serving.
- 7
Serve hot, garnished with additional fresh dill if desired.
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