VEGAN

Quick Vegan Borscht with Dill

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Many will consider this borscht incorrect — too light, too clear, and generally resembling a beet soup. But it has one important thing characteristic of borscht: the presence of acidity. It is this acidity that directs the overtly earthy and slightly sweet taste of beets into the right soup direction.

Ingredients

Leek - 2 pieces
Olive Oil - 2 tablespoons
Onion - 1 head
Celery stalk - 1 piece
Garlic - 2 cloves
Carrot - 1 piece
Beetroot - 24 oz
Chicken Broth - 4 cups
Apple Cider Vinegar - 4 tablespoons
Chopped Green Onions - 4 teaspoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Clean all the vegetables and chop them finely.

Step 2

In a pot, heat the olive oil over medium heat. Add the leek, onion, celery, carrot, chopped garlic, and beetroot. Generously season with salt and pepper. Cook, stirring, for about 15–20 minutes, until the vegetables are soft.

Step 3

Pour in the broth, bring to a boil, reduce the heat, and simmer, stirring, for another 10–15 minutes. Then add the vinegar, 3 tablespoons of dill, and season with salt and pepper to taste.