Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium beets, peeled and chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large potato, peeled and chopped
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/4 cup chopped fresh dill
- 1/2 cup sour cream (optional)
Special Equipment Needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Add the chopped beets, carrots, celery, and potato to the pot, and stir to combine.
4. Pour in the vegetable broth and water, and add the bay leaf, thyme, salt, and black pepper.
5. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the vegetables are tender.
6. Remove the bay leaf from the soup.
7. Using an immersion blender or regular blender, puree the soup until it is smooth.
8. Stir in the apple cider vinegar, honey, and chopped fresh dill.
9. Serve hot, topped with a dollop of sour cream (optional).
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 7g
Carbohydrates: 30g
Protein: 4g
Sodium: 940mg
Fiber: 6g
Sugar: 17g
Substitutions for ingredients:
- If you don't have fresh dill, you can use dried dill instead.
- You can use vegetable or chicken broth instead of vegetable broth.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add cooked beans or lentils to the soup for extra protein.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add chopped kale or spinach to the soup for extra greens.
Tips and Tricks:
- Wear gloves when handling beets to avoid staining your hands.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- Taste the soup before adding the honey and vinegar, and adjust the seasoning as needed.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the soup in individual bowls, topped with a dollop of sour cream and a sprinkle of fresh dill.
Garnishes:
Fresh dill, sour cream, chopped scallions, chopped parsley
Pairings:
Crusty bread, crackers, salad
Suggested Side Dishes:
Grilled cheese sandwich, roasted vegetables, quinoa salad
Troubleshooting Advice:
- If the soup is too thick, add more water or broth until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to thoroughly wash all vegetables before using them.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before eating.
Food History:
Borscht is a traditional soup from Eastern Europe, particularly Ukraine and Russia. It is typically made with beets, but can also include other vegetables like cabbage, carrots, and potatoes. Borscht is often served with sour cream and dill.
Flavor Profiles:
This vegetarian borscht is sweet and savory, with a slightly tangy flavor from the apple cider vinegar. The fresh dill adds a bright, herbaceous note.
Serving Suggestions:
Serve this vegetarian borscht as a comforting and nourishing meal on a cold day. It's also a great way to use up any leftover vegetables in your fridge.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian