Vegan Creamy Beetroot Soup (Borscht) will make you feel warm and cozy during cold evenings of winter with it’s sour and strong taste. Known for it’s cold weather, Eastern European countries are on top in soup consumption. Borscht is an important regional taste for these people.
Hello fam! Let’s warm up with some soup, shall we? Today, we want to share a very popular soup recipe from Eastern Europe. As you can guess already, we will cook borscht today. Our recipe will differ with its creamy texture and vegan ingredients. Maybe you know, the original borscht recipe contains red meat besides the vegetables. Because it’s easy to customize these type of recipes which you can prepare with the ingredients you have, we decided to make a vegan version for it. Let’s dive in and see the recipe!
Start with peeling and dicing the beetroots, carrots and potatoes. Chop the onions and celery sticks. Once you are done with preparing the vegetables, grab a large pot. Add olive oil into the pot and heat over medium heat. Cook the chopped onion and minced garlic until they get softened. Add the beetroots, carrots, celery sticks and potatoes into the pot. Sautee them well. Pour in the vegetable broth. Once it starts boiling, reduce the heat to low. Simmer until vegetables are tender.
When the soup is ready, wait until it gets warm to blend. Use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy. Transfer it back to the pot and simmer for an additional 5 minutes. Ladle the vegan creamy beetroot soup into bowls and garnish it with fresh dill. If you serve it in a traditional way which is adding a dollop of sour cream, you will enjoy it more! For the vegan version, use vegan sour cream.
The best part of these type of soups is that you can use whatever you have in your fridge. If you do not have any of the ingredients, do not hesitate to cook! Basically use any vegetable you have and enjoy the warmth of a bowl of soup in cold winter nights. Until next time folks, keep coloring your plates! Or should we say “bowls”?
Ingredients
- 3 medium beetroots, peeled and diced
- 2 medium carrots, peeled and diced
- 1 medium onion, chopped
- 1 medium potato, peeled and diced
- 2 celery sticks, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh dill for garnish
- Sour cream for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cook until softened.
- Add the beetroots, carrots, celery sticks and potatoes into the pot. Stir to combine all ingredients. Cook for about 5 minutes.
- Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low. Simmer until beetroots and potatoes are tender, usually around 20-25 minutes.
- Use an immersion blender or transfer the soup to a blender in batches, to blend until smooth and creamy.
- Simmer for an additional 5 minutes. Season with salt and pepper.
- Ladle the creamy beetroot soup into bowls. If desired, garnish with fresh dill and a dollop of sour cream.
Notes
- Sour cream is optional but highly recommended for a better taste.
- If you are a vegan, use vegan sour cream.