Borscht Soup
Borscht Soup
Beets are an unsung hero, rediscover them in this hearty soup.
Total Time
45 min
Servings
10 servings
Ingredients
- 4 qts vegetable stock
- 4-5 potatoes, peeled and chopped
- 1/2 cabbage grated or sliced very thinly
- 2 bay leaves
- 8 beet greens, chopped
- 3 peeled large beets, peeled and grated
- 4 large carrots, grated
- 1 red onion, chopped fine
- 1 green pepper, chopped
- 1/4 c olive oil, 1 T butter or plant based butter
- salt and pepper to taste
- Plant-based sour cream topping
Instructions
- In the soup pot, place potatoes, cabbage, beet greens, bay leaves, and salt and pepper into the vegetable stock. Turn burner to medium-high and allow them to boil gently for 15 min while you caramelize the rest of the vegetables:
- In a large iron skillet, spread the prepared beets, carrots, peppers, and onions in the heated olive oil and butter to caramelize them. Do this over medium-high heat and stir until they smell roasted and sweet. Do not burn. About 10 minutes or so. Add more oil if needed.
- When the beet mixture is caramelized, add it to the potatoes and cabbage in the stock.
- Add 3-4 T ketchup and lots of fresh dill (or dried) to the pot. Salt and pepper to taste.
- Bring all to a boil and simmer until you like the texture. About 10 - 15 min. Adjust seasonings.
- Serve with a plant-based sour cream or yogurt topping with a sprinkling of dill.