Go Back
Beetroot Borscht

Liver Protecting & Anti-Inflammatory Beetroot Borscht

Borscht! Borscht! Borscht! What’s not to like about this so very flavourful, earthy and deeply fullfilling spectactle of a soup? Traditionally made with beetroot, potatoes and some form of beef stock, borscht is a classic kitchen recipe associated with the cuisine of eastern and central Europe, especially Russia, Poland, and the Ukraine. Here we will cook a delicious vegan version of this all-time hearty favourite, that’s also very good for your health!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 32 minutes

Ingredients
  

  • 1 tbsp olive oil
  • 2 garlic cloves chopped finely
  • 1 medium white or red onion
  • 6 beetroots diced cooked (I use the pre-cooked ones from the supermarket)
  • 1 small piece of celeriac diced
  • 2 celery stalks chopped
  • 4 large potatoes diced
  • 700 gr red cabbage sliced into fine strips
  • 1 tsp black caraway ground in pestle and mortar
  • 4 carrots sliced
  • 2 bayleaves
  • 2 tbsp parsley chopped
  • 4 tbsp tomato paste
  • 1,25 liter vegetable broth without added fats or additives and no added yeast or MSG or natural flavourings
  • salt to taste
  • pepper to taste
  • juice of ½ a lemon

Instructions
 

  • Fry the onion and the garlic in the oil on low to medium heat for a few minutes until softened.
  • Add the diced potatoes and fry lightly along with the onion and garlic mix for a few minutes. Stir frequently.
  • Add the celery stalks, the beetroot and the celeriac. I always add the juice from the pack of the cooked beetroot (if using raw beetroot cook these first for 30 – 40 min and then add to this mix). Keep cooking on medium heat and stir frequently for around five minutes.
  • Add the vegetable stock and bring to the boil.
  • Add the cabbage and the black caraway.
  • Add the remaining vegetables, bay leaves, the tomato paste and salt and pepper.
  • Simmer for about 20 minutes, until the vegetables are cooked through. Stir several times. Season to taste with salt (but try and go easy with it as this is a healing soup. Try and avoid the salt altogether if you can).
  • After 20 mins have passed, try the soup to see if all the vegetables are cooked through and tender. If so, take the soup off the heat and stir in the lemon juice.
  • Now you are ready to serve and eat your soup! Voila!