Recipe: Borscht (Beet Soup)

This thick, sweet soup makes it easy to incorporate beets into your diet. Beets are rich in antioxidants and are heart-healthy. Read more about their benefits here.

This soup has a deep maroon color and is sweet thanks to the beets, sweet potatoes, and carrot. Adding a splash of fresh lemon juice just before serving provides a little acid to cut through the sweetness.

Borscht

(Inspired by the recipe from The Lotus and the Artichoke cookbook)

Ingredients:

3 medium beets, peeled and chopped into small pieces

2 medium sweet potatoes, peeled and chopped into small pieces

1 medium carrot, peeled and chopped into small pieces

1 small onion, chopped

2T olive oil

1T apple cider vinegar

4 cups water

1tsp salt

Garnish: fresh dill or dillweed; vegan yogurt or vegan sour cream; fresh lemon juice

Directions:

In a large pot, sautee the onion in the oil for 5 minutes. Add the chopped beets, sweet potatoes, and carrot, and cook for another 5 minutes, stirring regularly. Add the vinegar, and cook for 1 minute. Add 4 cups water, bring the water to a boil, cover the pot, and simmer until the vegetables are fork tender (about 15-25 minutes). Blend the mixture with a hand blender or blend in batches in a high-speed blender (be careful when blending hot food/liquids in a blender – allow room at the top for steam to escape). Return the pureed vegetables to the pot. Add the salt, and stir the mixture well. Taste and add salt to your liking. Serve hot with a little fresh lemon juice squeezed over the top. Garnish with a dollop of vegan sour cream or yogurt and sprinkle with fresh dill or dillweed.