Borscht Recipe (Vegetarian Beet Soup)

Ingredients

• 2 tablespoons olive oil
• 1 large onion (peeled and finely diced)
• 1 large celery stick (diced small)
• 3 medium beets (about 14 oz / 400 grams, peeled and grated on the large holes of a box grater)
• 1 large carrot (about 5 oz / 140 grams, peeled and grated)
• 3 cloves garlic (finely minced)
• 1 teaspoon salt (plus more to taste)
• 3 medium white potatoes (about 14 oz / 400 grams, peeled and cut into small cubes)
• 1/3 medium white cabbage (about 10 oz / 300 grams, thinly sliced)
• 6 cups vegetable stock (1.5 liters)
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon ground coriander seed
• 1 teaspoon sugar
• 3 tablespoons apple cider vinegar (or white wine vinegar)
• 2 bay leaves
• 1/2 teaspoon ground black pepper
• 1 can cannellini beans (15 oz / 425 grams, drained and rinsed)
• Generous bunch of fresh dill (roughly chopped)
• Sour cream or coconut yogurt (optional but traditional)

Instructions

1. 1

   Prep all your vegetables before you start cooking: grate the beets and carrot, thinly slice the cabbage, dice the onion and celery finely, and cut the potatoes into small, even cubes. Drain and rinse the cannellini beans.

2. 2

   Add the diced onion and celery: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion and celery and sauté for 4–5 minutes, stirring occasionally, until softened and lightly golden.

3. 3

   Add the grated carrot, grated beets, minced garlic, and 1 teaspoon of salt. Stir to combine and cook for 2–3 more minutes until the beets begin to soften slightly. The mixture will turn a deep, beautiful red.

4. 4

   Add the cubed potatoes, sliced cabbage, tomato paste, paprika, ground coriander, sugar, apple cider vinegar, bay leaves, and black pepper. Pour in the vegetable stock and stir everything together well.

5. 5

   Boil and simmer: Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 20–25 minutes until the potatoes are completely tender.

6. 6

   Add the drained cannellini beans: In the last 5 minutes, add the drained cannellini beans.

7. 7

   Remove the bay leaves, taste, and adjust: Remove the bay leaves. Taste and adjust salt — depending on your stock, you may need an extra pinch or two.

8. 8

   Turn off heat, add fresh dill: Turn off the heat completely. Add a generous handful of chopped fresh dill, replace the lid, and let the soup rest for 10 minutes. This step is important — it lets the dill infuse and the flavors settle.

9. 9

   Ladle into bowls and serve with a dollop of sour cream or coconut yogurt and extra dill. The soup tastes even better the next day.