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This delicious beet soup is loaded with spices, potatoes, herbs, and carrots... and it is gluten, soy, dairy free and vegan!
Borscht is a traditional soup found in Poland, Ukraine, and Russia. Made with beets, potatoes, carrots, and depending on the country... a variety of delicious ingredients. Borscht from Poland has allspice. Borscht from Russia can be made with or without some sort of meat product and cabbage. And Borscht from Ukraine has cabbage amongst other things. So it is a very diverse dish that can showcase different flavor profiles.
What is the flavor profile of Borscht? Well, it depends on what ingredients are used. But overall, there is an earthy note that is highlighted by the spices and other vegetables used to make this soup. I like mine with a bit of acidity and kick, so I add lemon juice, apple cider vinegar, and lots of black pepper!
I researched several recipes and decided to combine what I liked from each onto one. Took elements from the Polish, Ukrainian, and Russian recipes and brought them together to create a delicious Borscht.
If you have picky eaters at home, like I do, and they don't like to eat vegetables, just purée the Borscht once it is fully cooked and you will have a smooth creamy-like soup.
Beets, or Beetroot, get overlooked so often that people don’t realize how nutritious they are. Beets are low in calories, are loaded with vitamins C, D, B-6, Calcium, Iron, Magnesium, Potassium, Phosphorous, and Manganese. Beets can help to keep blood pressure in check and may help reduce inflammation. They are thought to help athletic performance, brain function, and even maybe fight cancer! Such a wonderful vegetable!
Beets can be baked, pickled, boiled, or juiced. Beet juice is a great addition to healthy smoothies. This underrated vegetable is a true superfood!
Are you ready for a little culinary adventure?
Let’s make it!
Prep time: 20 minutes
Cooking Time: about 30 to 35 minutes
Serves 4 to 6 people
3 large beets (peeled and cubed)
1 large Russet potato (peeled and cubed)
1 medium yellow onion (diced)
3 carrots (peeled and chopped)
1 stalk of celery (chopped)
1/2 teaspoon of allspice
4 cloves of garlic (minced)
2 bay leaves
4 to 6 cups of Swanson Gluten Free Vegetable Broth
2 tablespoons of Apple Cider Vinegar
2 tablespoons of Red Wine Vinegar
The zest of a lemon
The juice of a lemon
1 teaspoon of dill seeds
2 teaspoons of fresh thyme
Salt and Pepper to taste
1 teaspoon of sugar (optional)
2 tablespoons of olive oil
Wash beets throughly. Either use a knife or a vegetable peeler to remove the skin. Cut into small 1" cubes. Set aside. Do the same with the potatoes and carrots.
Dice the onions and celery. Mince the garlic. set aside.
In a large pot over medium, add the oil.
Start by adding the onions and cooking them for about 8 to 10 minutes until they have caramelized. That will bing the sweetness of the onions out.
Add the beets, potatoes, celery, and carrots. Sauté all together for about 5 minutes to help the vegetable soften a bit.
Add the garlic and cook until it becomes fragrant.
Add the broth, bay leaves, thyme, allspice, and dill seeds. Bring to a boil and reduce temperature to a simmer. Allow it to cook for 15 minutes or until the vegetables are tender to the touch.
Add the zest and juice of the lemon and the vinegars. Season with salt and pepper to taste. Add sugar if desired.
Now, you could either serve as is or purée the borscht by using a hand held mixer or your blender. If you let it rest overnight it will develop deep flavors by next day.
Ladle onto a bowl and top with fresh dill.
Printable PDF Recipe below: