Vegetarian Borscht (Beetroot Soup)

Name: Vegetarian Borscht (Beetroot Soup)
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 3 large beetroot; 2 celery sticks; 1 large onion; 1 large carrot; 1 small crisp apple; 1 tbsp butter; 1 tbsp olive oil; 14 oz (400g) crushed tomatoes; 8 ½ cups (2 lt) vegetable broth; 2 bay leaves; pinch ground cloves; pinch ground allspice; Salt and freshly ground pepper; fresh dill; sour cream; A little olive oil

User Reviews

4.6

15 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings
4 servings
Calories
162 kcal
Course
Soup
Cuisine
Eastern European

Vegetarian Borscht (Beetroot Soup)

Shawn Wheeler

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

3 large beetroot peeled
2 celery sticks
1 large onion peeled
1 large carrot peeled
1 small crisp apple peeled (optional)
1 tbsp butter
1 tbsp olive oil
14 oz (400g) crushed tomatoes
8 ½ cups (2 lt) vegetable broth or stock made with cubes / bouillon
2 bay leaves
pinch ground cloves
pinch ground allspice
Salt and freshly ground pepper to season
fresh dill to garnish
sour cream to serve
A little olive oil to drizzle

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Instructions

Coarsely grate all the vegetables and apple - ideally using a food processor. If grating by hand, use a large box grater and take care to take as beetroot can stain your worktop (and certainly your hands).
Add the butter and olive oil to a large pot and heat until butter melts.
Tip all the grated vegetables/apple into the pot and cook for 2-3 minutes, stirring constantly.
Add the tomatoes, bay leaves, cloves and allspice and season with salt and pepper.
Add the broth / stock and bring to the boil. Lower heat to a simmer, partially cover the pot and cook for 1 hour and 30 minutes. Remove the bay leaves.
Taste and adjust the seasoning if necessary. Stir in a good handful of chopped fresh dill or add a little as a garnish.
Serve with a dollop of sour cream, a drizzle of olive oil and the puff pastry hearts if using.

Equipments used:

Notes

To make the puff pastry hearts, use pre-rolled puff pastry and cut out shapes using a small heart cutter. Brush with egg wash and cook in a preheated oven (220C/425F) for about 8 minutes or until puffed and golden.

Nutrition Information

Show Details

Calories 162kcal (8%) Carbohydrates 25g (8%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 8mg (3%) Sodium 184mg (8%) Potassium 481mg (14%) Fiber 6g (24%) Sugar 13g (26%) Vitamin A 2966IU (59%) Vitamin C 15mg (17%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 162 kcal

% Daily Value*

Calories	162kcal	8%
Carbohydrates	25g	8%
Protein	5g	10%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.1g	5%
Cholesterol	8mg	3%
Sodium	184mg	8%
Potassium	481mg	10%
Fiber	6g	24%
Sugar	13g	26%
Vitamin A	2966IU	59%
Vitamin C	15mg	17%
Calcium	57mg	6%
Iron	2mg	11%