You are here

Member since April 2003
0
4.714285

Carrot Borscht (Carrot and Beetroot Soup)

What you need: 

1 onion
1 potato
1 raw beetroot (more if you're a hard-core beetroot fan)
3-4 carrots
1 litre vegetable stock
olive oil for sauteing the vegetables
nutmeg
salt and black pepper
optional dollop each of vegan sour cream or add a packet of soft tofu and blend

What you do: 

This delicious, easy soup is loosely derived from the Russian and Ukrainian variations listed under Claudia Rodens traditional borscht. Everyone who's eaten it has loved it, even those who are usually wimps about beetroot. It is warming, nutritious (especially with the tofu in), and extraordinarily energising: I take it in a thermos flask to essay all-nighters or long opera rehearsals, and am now known as the vegan vampire due to its deep red colour! I have tried ready-cooked beetroot and was not impressed with the result, but if that's all you can find its still worth a try.
1. Chop all the vegetables.
2. Saute the onion and potato for 10 min, stirring often so that they do not stick to the pan.
3. Add the beetroot and carrots and cook for another 20 min, covered.
4. Add the stock and cook for a further 10 min.
5. Liquidise and season to taste.
Optional: add a dollop of vegan sour cream (if you can find it) to each bowl, or else add a packet of soft tofu to the soup and blend.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This is an awesome recipe. I added some celery and garlic and left out the sour cream and it was tasty.

0 likes

This was great. I felt really energized after eating it. :D

0 likes

I made this today. I used a smallish brown onion, a normal potato, 3 big carrots and one beetroot. Mine turned out very thick, is this meant to be? It tasted good though. I added silken firm tofu before blending.

0 likes

oh yum yum yum. I loved this soup (and was REALLY glad that there were leftovers)

I didnt have silken tofu but blended some firm tofu up with water and poured that in and it worked.

Thanks for giving me something to do with the beetroot in the garden :)

0 likes

WOW!  This is a really great recipe!  To me beets are kind of like kale, you know you should be eating them, but you don't know what to do with them.  Anyhow, I think this is going to become one of my staple recipes now!  :D

0 likes

Beets are my best friends.  i love them so much, they never make it into any sort of recipe, i just steam them for a little bit and then eat them like apples.  i was able to contain myself this once and make this soup, and boy am i glad.  how fantastic!  honestly i never thought of putting them in a soup.  i of course put TWO big beets in, and used a sweet potato instead of a regular one.  i also added a healthy chunk of fresh ginger in the soup.  before blending, i added a whole box of silken tofu.  the color is a little intimidating (one shade darker than pepto-bismol?), but this is an energizing and wholesome soup, perfect for autumn.

0 likes

Hi again ^_^ I'm currently having this soup. I still love it for studying sessions during the Fall season. I thought to share the addition I did with the soup. I kept everything the same, except I added some pickle cabbage/sauerkraut into the blender with the rest of the soup and blended it. It turned out great. Anyways I get to be the happy veggie vamp lol. ;D

0 likes
Log in or register to post comments