I won’t call it borscht because it isn’t really made like traditional borscht recipes are; but I will say it gives good ‘ol borscht a run for its money though!
This soup is really good and I love the recipe. Although its a little time consuming, it is still quite simple and so worth it in the end. Plus you can easily make this soup in big batches and freeze it for those cold winter days when you need to add a little warmth to your day.
This beautiful red soup also happens to be vegan, until you slather it with sour cream or greek yogurt, but you can of course omit that step, or add a vegan style cream to it if you so please.
By the way, are you guys tired of all the beet recipes yet?!? Sorry not sorry. But this is the last one for a while because I’ve finally used up all my beets from my YYC Growers Harvest Box.
YIELD – 6 to 8 servings
- 6 beets, peeled and cut into chunks (about 2″ to 3″ in size)
- 4 carrots, peeled and cut into chunks (smaller size)
- 4 shallots peeled and sliced in half
- 1/2 small head purple cabbage
- 6 L of vegetable stock
- 1/4 cup extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- sour cream or greek yogurt (if you’re vegan, omit)
- fresh dill
- salt and pepper to taste
- Preheat oven to 400F
- Add beets, carrots, shallots and cabbage to a large bowl, pour in extra virgin olive oil and salt and pepper and toss until well coated.
- Lay veggies on a parchment lined cookie sheet and bake for 35-40 minutes or until beets and carrots are tender with a fork. Remove from oven.
- If you have a Vitamix or other high-powered blender or food processor, now is the time to use it. Add 1/4 of the veggies and 11/2 cups of veggie stock and blend until pureed, pour into large pot and repeat steps until all the veggies and stock have been blended together. If you don’t have a Vitamix or other blender/food processor – you can put all the veggies and stock into a large pot and use an immersion blender, which works just as well.
- Turn the pot to low to medium heat, stirring occasionally. Season with salt and pepper to taste.
- Pour into bowls, top with sour cream or greek yogurt and fresh dill. Serve.
Don’t you just love the colour of this soup too – it’s gorgeous.
Like I mentioned before the soup on its own is vegan, but if you’re like me and you add a whopping dollop of sour cream – then not so much. But you can substitute a vegan yogurt or cream no problem.
And if you’re not a veggie, then feel free to use beef stock in place of the veggie stock too. It’s your soup – so remember to use the recipe as a guide, but always add or take away as you please; that’s what makes it yours.
I personally don’t think beef stock is needed because roasting the vegetables add such depth and character to the flavours, but that’s just me.
So turn your oven on and get this soup going, I promise you’ll love it!
Till the next recipe,