I bought a heap of beets the other week to make lazy beet rolls the other week (beet greens are THE BEST), and was left with a bit of a beet overload situation on my hands. It’s noon on Sunday and I’m still in my PJ’s BUT I have a big pot of this soup on the stove to prove that I’m not a total slouch!
We grew up on borscht, and I only learned how to make it about a year ago from our granny. I was shocked at how simple it is! This is such a healthy soup, full of vitamin C, fibre, potassium and rich antioxidants. I can’t say that about EVERY Ukrainian dish, but this one is a winner in the healthy department.
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There are many versions of borscht: this one is a vegetarian borscht, commonly referred to as spring borscht (you don’t have to add the cream, it’s up to you!). You will want to ideally have a mandoline (linked below) or a food processor that can coarsely shred the beets as it is a bit of a tedious job otherwise. I know that this is strange advice coming from a dietitian, but you don’t want to scrimp on the salt on this one; like any soup it needs it for the flavour.
- 4 c. diced peeled beets
- 1 small yellow onion, diced
- 2 c. diced carrots
- 2 c. frozen peas
- 12 c. water
- ¾ c. chopped fresh dill
- salt to taste
- whipping cream to serve (optional)
Place the beets, onions and carrots in a large pot. Cover with the water, bring to a boil, and let simmer for about 20 minutes, add the peas, then simmer for an additional 25 minutes or until the vegetables are cooked. Add the dill and salt to taste and serve with whipping cream if desired.
It’s as easy as that! Enjoy!!!!