As you can tell from the title, I love alliterations. I also am quite fond of beets, especially in this satisfying soup. Borscht, a classic Eastern European dish, can be served hot or cold. In this case, I chill the soup, but feel free to serve it hot, which I prefer to do in the winter. The soup is wonderful as is, but it would happily benefit from a dollop of cashew cream on top and an accompaniment of hearty rye, pumpernickel, or sourdough bread. —Elisabeth
4 to 6
coconut oil (I prefer to use this for all heated applications)
yellow onion, diced
garlic cloves, minced
celery stalks, sliced
carrots, sliced into circles
15 - 20
baby red potatoes, halved or quartered as you prefer
medium-to-large sized beets, peeled and cut into 1/2 inch chunks
1 1/2 cups
juice of half a lemon
fresh dill, minced
salt and pepper
In This Recipe
Heat the oil in a large soup pot over medium heat. Add the onions with a pinch of salt and saute for about 5 minutes, till slightly browned and translucent. Turn the heat down to medium low and add the garlic; cook 30 seconds.
Now, add the celery, carrots, and potatoes. Stir them around and cook for about 2 minutes. Then, add the beets along with the vegetable broth. If all the vegetables are not submerged, add a bit more broth.
Turn the heat up to high and bring the soup to a boil. Once boiling, cover the soup, but leave the lid slightly ajar so that steam can escape. Turn the heat down to medium low and simmer for about 35 minutes, or until all the vegetables are tender.
Add the cooked chickpeas, lemon juice, and dill. Stir into the soup. Taste for seasoning, adding lots of black pepper and however much salt you think the soup needs.
Turn off the heat, and let the soup completely cool at room temperature. Transfer the soup to the fridge to chill for a few hours. Once it's nice and cold, serve!