Beet borscht is a traditional hot or cold, often vegetarian soup common in Russian, Ukrainian, and Jewish cooking.
Yield: 6 servings
Time: 45 minutes
Tools
- large pot
- knife
- wooden spoon
Ingredients
- 1 T olive oil
- 1 medium onion, peeled and chopped
- 1 pound fresh beets with greens
- ½ pound yellow potatoes
- 2 medium carrots
- 2 stalks celery
- 1 Q vegetable stock or water
- 1 t caraway or fennel seeds
- 1 T red wine vinegar
- 1 T agave
- 1 t salt
- 1 t dried dill
Optional sides and garnishes
- black or rye bread
- yogurt (shown) or sour cream
- cucumber
Directions
Heat the oil over medium heat, add the onion, and sauté for 10-15 minutes, stirring occasionally.
Meanwhile, remove and clean the beet greens, then chop about 2 cups. Set aside.
Peel and dice the beets. Chop the potatoes, carrot, and celery.
When the onions are golden, add the chopped vegetables. Continue sautéing, stirring frequently, for 5 minutes.
Add beet greens, water, and seeds. Increase heat, bring to a boil, then lower heat.
Simmer for 10 minutes until beets are soft. Add vinegar, agave, salt, and dill, and simmer another 5 minutes.
Serve hot or cold, with optional bread on the side and optional garnish(es) on top.
Notes
Adapted from the recipe in Big Vegan, by Robin Asbell.
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