Growing up in a Ukrainian family, borscht was ALWAYS on the menu…yet somehow I haven’t learned how to make it until now!? Now, our granny has always been ahead of the curve. Chickpea brownies? She was all over it years ago, long before it was hip. Vegan borscht: yeah, she had that covered too
A couple of tips: she used a mandoline to cut the beets which saves loads of time, but you can also either cut them by hand or even use a spiralizer if you want! Caution: don’t wear clothes you really care about when making this dish, it’s MESSY and the beets stain.
This soup whips up in about 40 minutes tip to tail, and is SO healthy! Beets are full of antioxidants, immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function). You can make extra and freeze it for a healthy lunch in a hurry.
4 c. diced peeled beets
1 small yellow onion, diced
2 c. diced carrots
2 c. frozen peas
12 c. water
¾ c. chopped fresh dill
salt to taste
whipping cream to serve (optional)
1. Place the beets, onions, carrots and peas in a large pot. Cover with the water, bring to a boil, and let simmer for about 45 minutes, until the vegetables are cooked. Add the dill and salt to taste and serve with whipping cream if desired.
It’s as easy as that! Enjoy!!!!