Vegetarian Borscht

14 ingredients
5 steps

Ingredients

  • 2 medium beets, peeled and grated
  • 2 medium carrots, peeled and grated
  • 1 medium potato, peeled and grated
  • 1 large onion, finely chopped
  • 5 cloves of garlic, finely chopped
  • 3 tablespoons sauerkraut* (plus more to top)
  • 1 tablespoon tomato puree
  • 3 cups veg stock or water
  • 1 1/2 teaspoons dried parsley
  • 2-3 bay leaves
  • 2 tablespoons olive oil
  • Freshly grated black pepper
  • Salt, to taste
  • Sour cream to top (optional)

Directions

  1. 1
    In a large pot, saute onions and garlic in olive oil until lightly browned. Add grated beets, carrots, and potatoes along with tomato puree, salt, pepper, bay leaves, and dried parsley. Clamp on a lid and cook until tender and cooked through, about 5-7 minutes.
  2. 2
    Pour the stock/water at this stage and add the sauerkraut. Continue cooking the soup covered on a low flame for 10-15 minutes. Once done, take off the heat and let it cool slightly.
  3. 3
    Remove the bay leaves and discard. Puree the soup in batches in a blender and add to a clean pot. Check and adjust seasoning. If the soup is too thick, add enough water to bring it to the right consistency.
  4. 4
    Reheat gently before serving. This soup can also be served cold. Divide the soup between the bowls and top with sauerkraut and a dollop of sour cream before serving.
  5. 5
    Notes: *The quantity may need to be adjusted based on the potency of your sauerkraut. - Add a dash of lime juice or vinegar to the soup if you don't want to use sauerkraut. - Traditionally, borscht is not pureed. If you'd prefer it like that, skip the blending stage. Blending half the quantity and leaving the other half as is, is another option.

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