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.
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.
5. Serve with a spoon of sour cream and chopped chives.
Calories 73 (soup alone)
Protein 1.7 g