I admit that I have only had borscht twice in my life.  Once it was chunky which I am not a fan of.  The second time it was smooth and delicious.  It is known as a traditional Russian and Ukranian dish but many Eastern European countries also eat a version of this soup.  I know there are beets and often red cabbage.  I really wanted to make a simplified version so I could enjoy my beets other than in a salad, how I usually eat them, so I chose to skip the cabbage.  I also added some roasted onion and vegetable broth.  Any broth can be used but I decided to make this more of a vegetarian option.

Beets are not starchy like potatoes so they make complete sense in a light soup.  Roasting is a must in this dish because it changes the flavour.  I used 6 long beets but there are many varieties.  You can even use golden beets which are yellow in colour.  Along with the roasted beets I add 1/4 of a roasted red onion to the mix.

For the seasoning there are also many varieties but because I am keeping it simple I used salt, 1 Tbsp red wine vinegar (which helps to preserve the vibrant red of the beets), a pinch of salt and pepper, and a Tbsp of dried dill.

This is all blended in my vitamix at high speed for 5 minutes with 3 cups of the vegetable sock.  Finally season with salt to your liking.

I like serving this soup with a dollop of sour cream on top and sprinkled with chives.  Such a pretty soup.


author: Eve@DivineDiuum


6 roasted beets

1/4 roasted red onion

1 Tbsp dried dill

1 Tbsp red wine vinegar

3 C vegetable stock

salt and pepper to taste


1.  Place all ingredients in a blender.

2.  Blend until smooth.

3.  Season with salt as needed.

4.  Heat.

5.  Serve with a spoon of sour cream and chopped chives.

Calories 73 (soup alone)

Protein  1.7 g


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