Borscht Soup (Vegetarian, Vegan, Paleo, Whole30)

🧂 Ingredients

• 2 tablespoons olive oil
• 1 large onion

  peeled and finely diced
• 1 large celery stick

  diced
• 3 medium beets

  peeled and grated
• 1 large carrot

  peeled and grated
• 3 cloves garlic

  finely diced
• 1 teaspoon salt
• 3 medium white potatoes

  peeled and cut into small cubes
• 1/3 white cabbage

  thinly sliced (if it's a very large cabbage, 1/4 might be enough)
• 1.5 litres vegetable stock

  if not vegan, bone broth is great to use here
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon coriander seed powder
• 3 tablespoons apple cider vinegar

  or white
• 2 bay leaves
• 1/2 teaspoon black pepper
• Bunch of fresh dill
• 1 cup of sour cream

  optional, or coconut yoghurt or dairy-free cream

Instructions

• 1 Heat olive oil in a large saucepan over medium-high heat. Add the chopped onions
  and celery and sauté on medium heat for 3-4 minutes. Prepare the rest of the
  vegetables in the meantime.
• 2 Add the grated carrots, beetroot, garlic and 1 teaspoon of salt. Stir and sauté
  together for 2-3 more minutes.
• 3 Add the potatoes, cabbage, and the rest of the ingredients, including the stock.
  Stir through and heat the heat up to bring to a boil.
• 4 Once boiling, turn the heat to low and cook, covered, for 25 minutes. Turn the
  heat off and taste for salt. Depending on the stock used, you might need to add
  another pinch of salt. The soup should taste a little sweet but still savoury
  with a little acidity from the vinegar. Potatoes should be nice and soft.
• 5 Sprinkle a couple of tablespoons of chopped fresh dill and let the borscht rest,
  with the lid on, for about 10 minutes before serving. I always add a dollop of
  sour cream when serving, which is then mixed through the soup when eating. You
  can easily leave the cream out, but it is the traditional way to eat borscht and
  it rounds out the flavours very nicely.

Nutrition Info