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Vegan Beetroot Borscht
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Description
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
- 1 Tablespoon Unrefined Sunflower Oil
- 2 whole Onions, Diced
- 1 whole Beetroot, Chopped In Small Cubes
- ½ cups Celery Root, Chopped In Small Cubes (or Grated, As You Wish)
- 1 whole Big Carrot, Grated
- Sea Salt, to taste
- ⅓ teaspoons Ground Pepper
- 3 Tablespoons Vinegar
- ½ cups Chopped Celery Leaves (or Lovage Leaves)
- Chopped Parsley For Garnish
Preparation
Heat oil in a large pot over medium heat.
Add diced onions and sauté for 5 minutes, until golden.
Add water, enough to fill a little less than 2 thirds of the pot.
Add chopped beetroot, celery root, grated carrot, salt and pepper.
Boil for 30 minutes.
Add vinegar and chopped celery leaves and heat through.
Garnish with parsley and serve hot!
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Rina : I Thee Cook on 10.23.2011
This sounds really good!