Healthy red borscht (beet soup) recipe. Red borscht is a perfect comforting soup during cold weather. Incredibly satisfying, this red borscht will settle your hunger without dragging you down.
Total Time35 minutesmins
Course: Soup
Cuisine: Sattvic, Ukrainian, Vegan, Vegetarian
Keyword: beet soup, borscht, red borscht, vegan borscht, vegetarian borscht
Servings: 6
Calories: 525kcal
Ingredients
6cupswater
1.5cupsbeetsshredded (large shredder)
2cupscabbagethinly shredded
1cupfennel bulbfinely shredded
1.5cupcarrotsshredded (small shredder)
1cuppotatoeschopped (bite-size pieces)
1tbsplemon juicefreshly squeezed
beet greens and stemsif non-available, substitute with 2 celery stalks
If you decided to make borscht with white beans; The night before, set white beans to soak overnight with a splash of lemon and a pinch of salt. In the morning, using a mesh strainer, rinse thoroughly under running water. Set aside covered with a cotton towel.
You have to cook the beans prior to borscht making. You can cook them in a pressure cooker or on a cooktop.
If using a pressure cooker, cook according to your device specifications. On the cooktop, add soaked beans to a pot, add water (should be about 2 inches above the beans), and one leaf of kombu*. Cover with a lid, bring it to a boil, lower the heat, and cook for about 2 hours.
red borscht
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Peel potatoes (or root vegetable of your choice) and chop into bite-size pieces. Thinly shred the cabbage. Set aside in a bowl.
*All following ingredients should go in separate bowls.Chop fennel bulb into thin slices, shred carrots using a small shredder; Separate beet stems from the leaves (if not available, substitute for celery stalks). Chop the stems into small pieces.
Pour the water into a pot and set it to boil under the lid.
Shred beets using a large shredder.
Into a pot with boiling water, add Herbs de Provénce, cooked white beans, dry parsley, chopped potatoes, and shredded cabbage. Bring it back to a boil, lower the heat, and set to cook under the lid.
Add coconut oil into a pan and warm it up; incorporate universal sattvic spice mix. Warm-up your spices and add chopped fennel and beet stems. Mix well, lower the heat, cover with the lid, and set to sauté.
Transfer beets into the pot along with 1 tbsp of lemon juice, salt, and pepper. Cook for 15 min.
Add carrots into the pan with the beet stalks and fennel. Let it cook for 15 min
In the meantime, chop beetroot greens into fine pieces. After the time's up, add to the pot along with sautéed vegetables. Do a final salt and pepper check, cover with the lid and cook for 10 more minutes.
Serve right away. Garnish with fresh parsley and vegan sour cream.
Store in the fridge for up to 4 days
Notes
* kombu is optional; I highly recommend it because it helps break down the starches in the beans and makes them much easier to digest.The important things to remember:
Add all of the ingredients into boiling hot water.
Always bring it back to a boil after adding new ingredients to the pot; and then lower the heat, bringing your borscht into a gentle boil.