Easy Winter Borscht

Isn’t she beautiful?! a cozy bowl of Winter Borsht

While stuck inside this lock down, I’ve had the strongest cravings for all things, beets?! I have absolutely no idea why but decided to honour it and add a few bunches to my grocery cart. I made a few juices and this really delicious winter borscht, that I knew I had to jot down and share the recipe with you. 

Beets are one of those vegetables that I feel is so underrated! They are loaded with nutrients like vitamin C, fiber, folate and phytonutrients called betalains. These nutrients support the liver, digestion and our immune system. Not to mention beets are a hardy vegetable usually available in the winter months and are normally quite affordable. 

Borscht is a perfect meal for this season, it’s warm and comforting  but somehow feels a bit lighter and fresher than a traditional winter stew. The bright colour of this dish gets me so excited for the weather ahead. I really can’t wait for the good weather and fresh farmers markets to come back to life ( too soon, I know!) but for now I’ll have a bright bowl of borscht and wait for their arrival. 

Easy Winter Borscht 

Ingredients 

1.5 Tbsp olive or avocado oil 

1 onion chopped 

3 cloves of garlic chopped 

2 carrots chopped 

1 stalk of celery chopped 

1 Tbsp tomato paste 

½ tsp caraway seeds 

3 medium beets peeled and diced in bite sized pieces 

1 large potato diced in bite sized pieces 

2 bay leaves 

1 sprig of fresh thyme (optional)

2 cups of cabbage shredded 

5 cups vegetable stock 

Salt and pepper 

3 Tbsp lemon juice or red wine vinegar

To serve

Fresh chopped dill 

Sour cream (regular or vegan)

Chopped dill pickles :) 

Directions 

In a heavy bottom pot on medium heat, warm your oil and add onions and garlic. Saute until translucent and add your chopped carrots, celery, caraway. 

Once the vegetables begin to cook down, add the tomato paste to the bottom of the pot. Make space and allow the tomato paste to cook down and get golden brown. Once the tomato paste is cooked off add the caraway seeds,thyme, beets, potato, cabbage and vegetable stock. Add the bay leaves and stir. Let everything come to a gentle simmer. 

Taste and adjust for seasonings, you want this soup to be savoury but still taste the subtle sweetness of the beets. I like to also add a good helping of fresh cracked black pepper to add more warmth. 

Once all of the vegetables are cooked through, add the vinegar or lemon juice and serve. Top each bowl with a big dollop of sour cream, fresh dill, balck pepper and some chopped dill pickles. 

This soup can be stored in the fridge for up to 5 day or in the freezer for 2 months.