Russian Borscht Soup – Karen’s Way

Click here to see the related post

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.

Ingredients

  • 3 medium red beets, scrubbed and trimmed
  • 1 tablespoon unsalted butter
  • ½ cup red onion, or sweet onion, 1/3"dice
  • 1 cup leeks, whites and light greens, cleaned- 1/3" dice
  • 6 large cremini mushroom, cleaned, 1/3" dice
  • 1 cup potatoes, peeled, 1/3" dice
  • 3 cloves fresh garlic, peeled, minced
  • 1 cup turnips, peeled, 1/3" dice
  • 1 cup parsnip, peeled, 1/3" dice
  • ¾ cup celery, peeled, 1/3" 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.
Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *