There are so many versions of borscht, but most include beets that give the soup its signature color and flavor. Many versions have meat in them, some (wonderful) versions have only beet and onion. The version here is rich with root vegetables and can be served as a full meal.
Servings
8
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesINGREDIENTS
3 medium beets, preferably with their greens
1 carrot
2 celery stalks
3 sliced garlic cloves
1 small red or yellow onion
½ small red or green cabbage
2 Yukon gold potato
6-7 cups vegan chicken flavor broth (or water) at room temperature
1 teaspoon sugar
3-4 teaspoons kosher salt
Pinch white pepper
3 tablespoons lemon juice
Olive oil for drizzling
DIRECTIONS
- Peel and chop all the veggies to small and equal size pieces. If the beets had their greens on, discard the stalks and chop the greens. Shred the cabbage. Keep potato in a small bowl and put the rest of the veggies in a large pot. Add broth to almost cover the veggies, then add sugar, salt and white pepper.
- Put pot over medium-high heat and bring to boil, cover, reduce heat to low simmer and cook for 10 minutes. Add diced potato and lemon juice and cook for another 15 minutes, until all veggies are tender. Adjust salt, sugar and lemon to taste.
- Serve the soup with a drizzle of olive oil. Soup keeps in the fridge for 5 days.
