Cold Borscht (Vegan)

A bowl of borscht

A bowl of borscht

 

What are you eating? What is that red stuff? That stuff looks like blood! Those are the questions and comments I have received from co-workers (and students) when I brought in borscht leftovers for lunch. I have to admit it does look a little intense, but I love the flavor.

So what is borscht anyway? According to Wikipedia borscht is a soup of Ukranian origin with beetroots as the main ingredient. I had it for the first time in St. Petersburg, Russia while visiting my brother. I fell in love with borscht’s warm broth and vibrant flavors after hours of exploring St. Petersburg’s historical sights. Ever since our trip, Rich and I have made it regularly. This is my first cold borsht recipe.

My brother and I in St. Petersburg, Russia

My brother and I in St. Petersburg, Russia

This is a great summer recipe because it is light and refreshing. One of the things I love most about borscht is the dill. Dill is such an underused herb and I really enjoy its fresh flavor. Now that I’m growing it in my herb garden, I’m even more excited to cook with it.

A Russian advertisement for soup

A Russian advertisement for soup

This is really a unique soup. I mean, when else do you put yogurt in soup? Even though it sounds weird, the dollop of yogurt at the end (you can use vegan or regular here) thickens the consistency and gives the soup a creamy texture.

borscht

borscht

This recipe is extra relevant for me right now too because I’m reading Tolstoy’s War and Peace. I imagine characters like Prince Vassily and Princess Marya enjoying warm borscht at dinner. I’m loving this book by the way and highly recommend it. It’s a good summer read because, at about 1300 pages its pretty long!

If you try this recipe, let me know how it comes out!

Cold Borscht
Serves 8
A light and refreshing summertime soup!
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Prep Time
12 min
Cook Time
30 min
Prep Time
12 min
Cook Time
30 min
126 calories
20 g
0 g
3 g
3 g
0 g
269 g
464 g
9 g
0 g
2 g
Nutrition Facts
Serving Size
269g
Servings
8
Amount Per Serving
Calories 126
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 464mg
19%
Total Carbohydrates 20g
7%
Dietary Fiber 3g
14%
Sugars 9g
Protein 3g
Vitamin A
1%
Vitamin C
30%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 tablespoons olive oil
  2. 2 medium onions
  3. 5 beets (I used 1 large beet and 4 medium beets. Beets really vary in size so adjust accordingly).
  4. 1 medium parsnip
  5. 1 potato
  6. 1 32 oz container of vegetable broth
  7. 2 bay leaves
  8. 1 tablespoon sugar
  9. 1 1/2 teaspoon fresh ground pepper
  10. 1 tablespoon dry dill
  11. 1/2 cup red wine
  12. 1/4 cup balsamic vinegar
  13. the juice of 2 lemons (about 1/4 cup)
  14. several sprouts of fresh dill (I used about 1 sprout per bowl)
  15. 1 1/2 teaspoon of vegan yogurt
Instructions
  1. Chop onions and saute in a olive oil for about 20 minutes or until they start to caramelize.
  2. While the onions are cooking, cut up beets, parsnip, and potatoes into 1 inch cubes.
  3. Place them in a large pot, add the bay leaves, and cover with vegetable broth.
  4. Bring the pot to a boil. After 10 minutes add sugar, pepper, and dry dill.
  5. Let it boil for about 10 more minutes, add the sauteed onions, red wine, balsamic vinegar, and lemon juice to the pot.
  6. Allow to simmer for 10 more minutes or until the vegetables are soft enough to pierce with a fork. Set aside to cool (for about 1 hour).
  7. Use an immersion blender to mix all of the ingredients until there are not pieces of vegetables left.
  8. Place the entire pot into the fridge and let cool for at least 5 hours.
  9. Serve the soup with fresh chopped dill, a dollop of vegan yogurt, and some fresh ground pepper.
beta
calories
126
fat
3g
protein
3g
carbs
20g
more
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