Print

Borscht – Healthy Beet Soup

5 from 6 reviews

Borscht is a healthy beet soup recipe with Ukrainian origins. This version is bright in taste & color. Vegetarian and gluten free, it’s great hot or cold.

Ingredients

Instructions

  1. Cover the beets with water and cook (simmer) until very tender, 45-60 minutes. Strain the cooking liquid and reserve.
  2. Once cool enough to touch, peel the beets and cut into bite-sized pieces/cubes.
  3. While the beets are cooking, in a large pot, sweat the leeks and red onion in olive oil until tender, about 5-6 minutes.
  4. Add the celery, garlic, thyme and bay leaves, sweat an additional 5 minutes.
  5. Add the reserved beet juice, and simmer for about 30 minutes.
  6. Add the beets, chopped greens, and apples and cook an additional 15 minutes.
  7. Add the cider vinegar to taste (you need more or less than the 1/2 cup). This acid will brighten the soup. Adjust quantity to your liking.
  8. Salt and pepper to taste.
  9. Garnish with creme fraiche, dill sprigs and chopped chives.

Notes

Recipe courtesy of Hannah MacDonald of Brasserie Four