A healthy vegetarian beet soup (borscht) made with beets, cabbage and potatoes. Simple to make on the stovetop or Instant Pot, it is full of nutrients and flavor. Just what you need to start your year clean and new. Vegan and gluten-free.
Course: lunch, Side Dish, Soup
Cuisine: Russian, Ukranian
Keyword: beetroot, borscht, red soup
Servings: 82-cup servings
Author: Kiki Simpson, Healthy Sexy Kitchen
Coconut Sour Cream, optional
1cancoconut milk or creampour off any liquid
2teaspoonsapple cider vinegar
2tablespoonsolive oilor coconut oil
2mediumbeetsroasted or raw, diced
4cupsvegetable brothmay use chicken or bone broth, if desired
2tablespoonslemon juiceor apple cider vinegar
Coconut Sour Cream
Combine all ingredients in a blender or food processor. Blend well and chill in fridge while making borscht or at least 30 minutes.
Heat oil over medium heat in large pot or Dutch oven and add the onion. Saute for 4-5 minutes until lightly browned.
Add celery and garlic and saute a minute or two more. Then add carrots, potatoes, beets and cabbage stirring to combine. Add salt, allspice and celery seed and saute for another minute or until you smell the flavors combining.
Add the broth and bring to a simmer. Cover and simmer for 20-30 minutes or until all veggies are tender.
Just before serving, stir in the lemon juice and about 1/2 of the fresh dill. Taste and adjust for salt and acid. Use the remaining dill for garnishing the soup in each bowl. Serve with a dollop of coconut sour cream (or whatever type of sour cream you like).
Feel free to use regular sour cream or any dairy-free version (like cashew sour cream) if you prefer.