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Vegan Borscht (Beetroot Soup)

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★★★★★

4.2 from 5 reviews

This bright soup will liven-up any cold fall or winter day – Vegan & Gluten-Free

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 small onions, chopped
  • 2–3 cloves garlic, minced
  • 6 medium beets, skin peeled, and diced
  • 3 cups vegetable broth (this makes a thick stew – use 6 cups if you want it really soupy)
  • 1 tbsp lemon juice
  • salt and freshly ground pepper
  • 2 tsp caraway seeds (optional)
  • 3 tablespoons fresh dill
  • 1 can cannellini beans (optional)
  • 1 cup fresh or frozen green peas (optional)
  • vegan sour cream, for garnish

Instructions

  1. Heat olive oil in a large stock pot over medium heat. Sauté onions and garlic, and cook until softened, about 5 minutes. Add the beets and sauté for another 5 minutes.
  2. Add broth, cover the pot and simmer until the beets are tender, about 40 minutes.
  3. If using, stir in the beans and peas and cook another 5 minutes.
  4. Season with lemon juice, caraway seeds, salt, pepper and dill.
  5. If pureeing, let the soup cool a little bit before pureeing with regular or immersion blender.
  6. Serve soup garnished with sour cream and fresh dill. Can be served hot or cold.

Find it online: https://vegangela.com/2011/06/20/vegan-borscht-beetroo-soup/