Beet Cabbage Borscht

Sweet beets pair with other sweet root vegetables like carrots and parsnips.  Savory onion, leeks, and cabbage create a balanced, satisfying soup .  Highlighting the flavors of winter, this vegan, fat-free, gluten-free recipe is a must-have for easy meals.  Serve with toasted pumpernickel bread for a healthy dinner.

EASY         Servings: 6       Ready In: 60 minutes

Beet Cabbage Borscht - Healthy, Gluten-Free, Plant-Based, Oil-Free, Creamy, Vegan, Russian, Soup

Beet Cabbage Borscht - Healthy, Gluten-Free, Plant-Based, Oil-Free, Creamy, Vegan, Russian, Soup

Chef's Tip: A Touch or red wine vinegar towards the end of cooking helps make the flavors pop in this healthy, plant-based, vegan Borscht recipe

Chef's Tip: A Touch or red wine vinegar towards the end of cooking helps make the flavors pop in this healthy, plant-based, vegan Borscht recipe

Chef's Tip: You can use the greens from the beets to make a healthy salad to compliment this beet Borscht soup.  Just toss with balsamic and some toasted pumpkin seeds

Chef's Tip: You can use the greens from the beets to make a healthy salad to compliment this beet Borscht soup.  Just toss with balsamic and some toasted pumpkin seeds


Ingredients

2 small onions
2 stalks celery
1 medium leek
1 tsp dried marjoram
2 parsnips
1 carrot
2 large beets
2 cups chopped cabbage (about 1/8 head)
1 bay leaf
2 cloves garlic
4 cups water
1/2 tsp black pepper
1/2 tsp salt
1-3 tbsp. red wine vinegar
1/4 cup chopped dill, to garnish


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Procedure

Gather ingredients. 

To start the Borscht: Peel and thinly slice the onion. Thinly slice the celery.  Trim and thinly slice the leek.
Wash the leek in a colander under water to remove any grit. You can also submerge in a bowl of water, letting the grit fall to the bottom. 
Place the onion, celery, and leeks in a large pot. Sprinkle on the marjoram and a dash of salt and pepper. Cover and cook over medium heat, 7 minutes, stirring often.  When the onions and celery start sticking to the bottom of the pan, they are down sweating. Try not to get any color on the vegetables. If that happens, add a splash of water and lower your heat. 
While the vegetables sweat, peel and dice the parsnips, carrots, and beets.  Roughly chop the cabbage. 
When the onion mix is done sweating, add the parsnips, carrots, beets, cabbage, bay leaf, and garlic to the pot. Add the 4 cups water. Cover and bring to a boil.  Reduce the heat to a simmer and simmer, covered, 45-50 minutes, until the beets are completely tender. 

To finish the Borscht: Remove the bay leaf.  Add the remaining salt. Use an immersion blender or stand blender to puree the soup. Add 1 tbsp of the red wine vinegar.  Roughly chop the dill.  Garnish the Borscht with the chopped dill and serve.

Chef's Tip: The acidity in the vinegar helps make the flavor "pop". Taste to adjust to your preference, but you shouldn't need more than 3 tablespoons. 

Yield: 10 cups


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Nutrition Facts

Serving size: 1/6 of a recipe (about 1 3/4 cups).

Calories 118.53
Calories From Fat (4%) 4.21
% Daily Value
Total Fat 0.5g <1%
Saturated Fat 0.09g <1%
Cholesterol 0mg 0%
Sodium 269.57mg 11%
Potassium 666.27mg 19%
Total Carbohydrates 27.6g 9%
Fiber 7.54g 30%
Sugar 9.91g
Protein 2.98g 6%
Calcium 29.65mg 3%
Iron 80.78mg 449%
Vitamin A 2299.51IU 46%
Vitamin C 0.14mg <1%


Red Beets and their attached beet greens make a healthy two-for-one dish: Roast the red root and chop the green tops. Toss with toasted almonds and balsamic for an easy, vegan salad. Join plant-based Chef Katie Simmons at the farmers market for more tips and recipe ideas: www.plants-rule.com