BEETROOT SOUP
Beetroot soup, also known as borscht, is bright and full-bodied in colour. This soup is literally packed with flavour and nutrition. Carrots, cabbage, and onions combine with the deep sweetness of beets to make this a rich and warming dish. Beetroot soup is enormously enhanced with garlic and apple cider vinegar for a tangy touch. Be it winter or summer, borscht is a versatile dish one can enjoy at any time of the year. This single-serve vegan, gluten-free, and low-calorie beetroot soup is an ideal light lunch or dinner due to its wholesome ingredients and great flavours.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Soup / Stew
SERVING SIZE
1
CUISINE
Eastern European, Russian
PREPARATION / TECHNIQUES
Sauté, Simmer, One-Pot Wonders
OCCASION / HOLIDAY
Fall, Winter, Thanksgiving, Family Dinner, Hanukkah, Mother’s Day, Christmas Eve
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Gluten-Free, Low Fat, High Fibre, Healthy, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
- 1 small beet, peeled and grated
- ¼ cup carrots, diced
- ¼ onion, chopped
- 1 clove garlic, minced
- ½ cup vegetable broth
- ¼ cup cabbage, shredded
- ½ tbsp olive oil
- ½ tbsp apple cider vinegar
- Salt and pepper to to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 150
- Protein: 3g
- Fat: 7g
- Carbohydrates: 18g
- Fibre: 4g
- Sodium: 350mg
PREPARATION OF BEETROOT SOUP
- Sauté the vegetables: Use a medium-sized saucepan to heat some olive oil over medium heat. Add chopped onions, diced carrots, and grated beets. Continue sautéing for 5 minutes over medium heat till the vegetables soften.
- Add garlic and cabbage: Add the chopped garlic, shred cabbage, and sauté for 2 minutes.
- Add broth and simmer: Add the vegetable broth to it and bring to a nice simmer. Put the lid on and cook for 10 minutes, until vegetables are cooked through.
- Stir in vinegar and season: Add apple cider vinegar; stir up and add salt and black pepper for taste. Simmer for the remaining 2-3 minutes. Simmer the soup for the next 2-3 minutes.
- Serve: Serve the beetroot soup hot, scattering fresh dill over the top if you wish.
PREP TIME
10 minutes
COOKING TIME
15 minutes
TIPS
- Grating the beet is something that would ensure the vegetables cook pretty fast and uniformly as well, adding a smooth texture to the soup.
- This soup benefits from resting in the fridge for many hours or overnight to allow the flavours to meld.
- If you prefer a smoother soup, then puree the half mixture using an immersion blender, leaving some texture for a heartier feel.
VARIATIONS
- Add ¼ cup of diced potatoes or parsnips for added heartiness.
- Stir in sour cream or vegan equivalent for creaminess just before serving.
- For protein, add ¼ cup cooked beans or lentils.
- To spice it a little, you can add some red pepper flakes or hot sauce during the cooking process.
PREPPING AND STORAGE
- Fridge: Cooked beetroot soup can be refrigerated in a bowl for 4 days. It can be reheated either on the stovetop or in a microwave oven.
- Freezing: This soup freezes beautifully. Cool completely and then pack into freezer-safe containers. Store for up to 3 months in the freezer. Thaw overnight in the refrigerator; then reheat.