Vegan Beetroot Borscht
by:
Today is a cold autumn day. The wind is howling and the leaves started to fall. I really wanted to make a hot, flavorful soup to warm me up from inside out and enjoy it while I watch a good, old movie. I decided to make this lovely, ruby-colored beetroot soup. This recipe is similar to the Ukrainian borscht but it is vegan; it does not contain any beef broth. Enjoy this wonderful beet borscht, perfect for a cold weather day.
ingredients
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serves: 8
1 small beetroot, chopped cubes
1 big carrot, grated
2 onions, diced
1/2 cup celery root, chopped in small cubes (or grated, as you wish)
1 tbsp unrefined sunflower oil
3 tbsp vinegar
1/2 cup chopped celery leaves (or lovage leaves)
sea salt, to taste
1/3 tsp ground pepper
chopped parsley, for garnish
Servings Per Recipe: 8
Amount per Serving
Calories: 37
- Total Fat: 1.8 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 25.5 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.2 g
- Sugars: 2.5 g
- Protein: 0.6 g
preparation
1. Heat oil in a large pot.
2. Add diced onions and sauté for 5 minutes, until golden.
3. Add water, to fill 2 thirds of the pot.
4. Add chopped beetroot, celery root, grated carrot , salt and pepper.
5. Boil for 30 minutes.
6. Add vinegar and chopped celery leaves.
7. Garnish with parsley and serve hot!
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