Here is my take on a traditional Ukranian beet soup. I used pink beets instead of red ones, since that’s what came in my farm box this week, and I added greens.
The lemon and dill really give a good kick to this healing borscht.
I hope you enjoy it too!
- 2 Tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 pink and white striped beets, peeled and thinly sliced on a mandolin (or grated) – you can use red beets for a darker soup color
- 10 baby carrots, thinly sliced on a mandolin (or grated)
- 1 Tbsp flour
- 2 cups cabbage, shredded on a mandolin
- 1 Tbsp coconut sugar
- 2 Tbsp tomato paste
- 2 Tbsp nutritional yeast
- 6 small potatoes, diced
- 1 bunch of your favorite greens, chopped (I used local tatsoi)
- 1 can red kidney beans, rinsed and drained
- 1 lemon, squeezed
- 2 Tbsp dried dill
- Salt and pepper to taste
In a large pot, heat the olive oil over medium heat. Cook the onion, garlic, grated beets and carrots for about 5 minutes to soften them, stirring often.
Add the flour and mix well to coat all the vegetables, then add in the cabbage, coconut sugar, tomato paste, nutritional yeast, potatoes, and enough water to just cover everything.
Bring to a boil, then turn the heat down to medium low and cook for about 20 minutes or until the potatoes are tender.
Next, add the greens, beans, lemon, dill, salt and pepper. Mix well, taste and adjust for seasoning. Serve hot, with vegan sour cream on top if you like.
“We seek outside the wonders we carry inside us.” – Rumi
“What you are looking for is already in you. You already are everything you are seeking.” – Thich Nhat Hanh