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Russian Borscht Soup – Karen’s Way

A wonderful, rich tasting vegetarian soup. Roasting the beets is essential to it’s flavor. At the end, puree a little soup for texture, then add a dollop of sour cream and a generous sprinkle of fresh dill. Enjoy a rainbow of color and essential healthy nutrients in every bowl.

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Ingredients

3 medium red beets, scrubbed and trimmed

1 tablespoon unsalted butter

½ cup red onion, or sweet onion, ⅓”dice

1 cup leeks, whites and light greens, cleaned- ⅓” dice

6 large cremini mushroom, cleaned, ⅓” dice

1 cup potatoes, peeled, ⅓” dice

3 cloves fresh garlic, peeled, minced

1 cup turnips, peeled, ⅓” dice

1 cup parsnip, peeled, ⅓” dice

¾ cup celery, peeled, ⅓” dice

2 teaspoons tomato paste

¼ teaspoon fresh cracked black pepper

¼ teaspoon smoked paprika

¼ teaspoon himalayan pink salt

7 cups home made vegetable broth, or chicken broth for non-vegetarian

2 teaspoons apple cider vinegar

1 teaspoon cane sugar

3 tablespoons sour cream, or light sour cream

¼ cup fresh dill, cleaned, dried and chopped

Instructions

1

Preheat oven to 375 degrees. Place the beets in a large sheet of heavy foil. Add a drizzle of oil and wrap tightly.
Place on a baking pan and roast for an hour until the beets are just tender. Cool, peel and dice 1/3″. Set aside.

2

Meanwhile make the soup base: In a heavy large soup pot, add the butter over medium heat. Add the onion, leeks, mushrooms, potatoes and garlic.
Stir for 3 minutes until crisp tender. Add the turnips, parsnips and celery, stir 1 minute. Add the tomato paste, pepper, paprika and salt.
Stir well to release the flavors.

3

Add the stock, vinegar and sugar. Bring to a boil, then reduce to a simmer. Add the reserved diced, roasted beets. Stir and cover.
Cook the soup for 20 minutes, then remove from the heat. Taste for seasonings.

4

Remove 1 cup of the soup and blend with a emulsion blender stick (or place in a blender) until smooth.
Add to the pot, and stir well.
Place soup in bowls, dollop with a swirl of sour cream if desired, and a generous sprinkle of fresh dill.

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