Description
My mother has been making this borscht for as long as I can remember. She recently visited me in California and bought all the ingredients on our market run to make this nourishing soup. It is rich and creamy without any dairy, filled with root vegetables and bone broth. Blood purifying and liver cleansing beets give it its gorgeous color and sweet and earthy flavor. The earthiness of the beets is balanced by the bright acidity of vinegar. Delicious hot or cold, this soup is for all seasons. It also happens to be the favorite of my 1.5 year old niece, Elle. I love mine topped with greek yogurt and a slice of crusty sourdough.
Ingredients
1 lb beets, trimmed (about 2.5 cups, peeled and diced)
olive oil
2 onions, diced
2 cloves of garlic, finely chopped
3–4 leeks, white part only, diced
1 celery, diced
1 medium turnip, diced (about 1.5 cups)
4 cups chicken stock or vegetable broth
5 tablespoon white wine vinegar
Salt and pepper
For serving: chopped dill, creme Frisch, greek yogurt or sour cream
Instructions
- Trim and cook 1lb beets- Boil in a pot of water for about 40 minutes or until soft. Dice and set aside.
- Heat the olive oil and saute onion, leeks, celery and turnip. Add broth and cook until the vegetables soften- about 20 minutes.
- Add beets, cook for another 10 minutes until everything is nice and soft.
- Add vinegar, salt and pepper. Allow to cool for a few minutes and then puree in a blender or food processor. Refrigerate.