Vegetarian Borscht Recipe
Here is a simple vegetarian borscht recipe that tastes heavenly both hot and chilled. Borscht is a delicious and healthy soup prominently featuring red beetroots.
Simple Vegetarian Borscht Recipe
many variations of Borscht, the famous red Russian beetroot soup, that is so delicious and hearty. This is a simple, vegetarian version which has an amazingly deep and rich taste of red beetroots and carrots.
Usually caraway seeds are added as well, but
since I didn’t have any I used a star anise which was actually perfect as well!
soup hot or chilled with a dollop of sour cream, or Greek yogurt. You can decorate with
a few capers and chopped fresh dill on top if you like. Enjoy this hearty soup with a piece of fresh crispy bread to
dunk in and scoop up the broth.
Puree the soup in a blender if you like a more smooth texture, but I prefer it a bit chunky as in the recipe.
Here’s What You’ll Need
5-6 medium red beetroots, peeled
- 2 medium
- 1 large
onion, finely chopped
- 1 Tbs olive
- ½ cup
- 1 ½ cup
- 1 tsp
caraway seeds, (or 1 star anise)
- Dash of
- Salt and
pepper to taste
Here’s What You’ll Do
- Prepare the
vegetables, and grate the beetroots and carrots (easiest in a food processor).
- Chop the
- Heat the
oil in a large pot over medium heat.
- Gently saute
the onion until translucent. Add the beets and carrots, tomato juice, stock
and caraway seeds (or the star anise).
heat and bring to a boil, then lower the heat, cover and simmer for about 1 hr.
Stir now and then.
- Add a dash
of nutmeg, salt and freshly ground pepper to taste.
- If you like
the soup to be more “tangy”, add some freshly squeezed lemon or a little red wine vinegar, but try a little at a time, since the soup is very balanced
as it is!
- Serve this veggie borscht hot
or chilled, with a dollop of Greek yogurt or sour cream on top.
You can also try adding some or more of the following ingredients as a variation:
- 1-2 finely
- 1-2 crushed
- 1 Tbs red
wine vinegar or juice of ½ a freshly squeezed lemon.