Borscht Soup is not only gorgeous looking warming and delicious, but it is also so nourishing. Beetroots are known for their detoxing properties of the liver and digestive system support. It is a perfect antidote to the festive period of eating and drinking. In the winter I prefer soup to smoothies for a healthy liquid intake, as I just need something warming and comforting. A delicious bowl of soup packed with nutrients is just what I need to nergise me.
This gorgeous-looking soup is said to be originating from Ukraine and then very much adopted by Russia and eventually become a very popular dish across Slavic nations. There are slightly different versions of this soup across Eastern Europe.
The main ingredients for the base are beets, onions, carrots, and potatoes. You can also add cabbage/celery sticks to the base according to your likes and dietary neefds. Since the combination of beetroots and carrots make up such a strong flavour you can blend/sneak in more vegetables, especially green leaves in to this delicious concoction that is loaded with vitamins and minerals.
Thanks to nutritious ingredients such as carrots and beetroots this recipe is packed with vitamins and minerals. Carrots provide antioxidant carotenoids and fiber, and beetroots are rich in manganese, potassium, folate, fibre, and copper, and potassium. The deep purplish-red color comes from phytonutrients called betalains, which are phytonutrients and have anti-oxidant properties. From a nutrition point of view, I am very keen on having a colourful dish and this recipe offers 4 colours of the rainbow, see my Blog on “Eating the rainbow” for more information on this. They are also rich in nitrates, which are taken into the roots from the soil.
This version of the recipe I have created is very much driven by what I had in my fridge and is inspired by the classic Borscht recipe at Natashas Kitchen. I had just added my own ingredients.
For garnishing, I have used previously cooked fava/broad beans with crumbly goats cheese and dill leaves. As for the base beets, roots carrots, onions, garlic, and potatoes. For the vegans, I recommend cashew/some kind of vegan cream with white beans. Nutritional yeast would add some cheesy taste and a little uplifting effect to this recipe for vegans.
Cook’s Tip: It would be a good idea to wear food preparation gloves whilst handling beetroots to prevent colour transfer to your hands.
Prep Time: 20 mins., Cooking Time: 20 mins., Serves: 4-6
- 400 g raw beetroot peeled* and grated by a food processor
- 2 tbsp olive oil
- 1 medium-size carrot, peeled and chopped
- 1 medium-size potato, grated/cubed
- 1 large onion, finely sliced
- 1 tbsp apple cider vinegar
- 1 garlic clove, crushed
- 2 lt organic vegetable/vegan stock from @marigoldengevita
- 3-4 tbsp fresh goats cheese/ream of your choice, for garnishing
- 2 tbsp fresh dill leaves (optional)
- Salt and pepper, for seasoning
1. In a large pot heat the olive oil, and then sauté the onions, and garlic until soft and pink but not brown. pay attention that the garlic does not get brown by stirring it.
2. Add in the grated vegetables, vinegar, and stock.
3. Bring the mixture to a boil, and then turn down the heat and leave it to simmer until all the vegetables are tender but not mushy. The less you cokk your vegetables the higher the micronutrient bioavailability is.
4. Turn off the heat, and let it cool for a couple of minutes and then blend it with a handheld immersion blender if you like to have it smooth, I personally prefer it with chunky vegetables.
5. Garnish with cooked white beans/fava beans, sour cream/goat’s cheese/cashew cream according to your dietary preferences.
6. Season with salt and pepper, according to your taste. Sprinkle some fresh dill leaves on top and enjoy!