Recipe Type: Vegan option
Borsht is a great Ashkenazi favourite soup – every family has its own version. Use fresh beetroots for the sweetest results, however vacuum-packed non-vinegar pre-packed beetroots will also do. It is perfect for a Yom Tov or Shabbat lunch meal, as it needs to be prepared in advance and served cold. Beetroot is considered a “super food” as it contains betaine, a substance that relaxes the mind and trytophan (also found in chocolate) and contributes to a sense of well being. Enjoy the special qualities of this burgundy-coloured cold soup topped with some sour cream.
- FOR THE SOUP:
- 500 g raw beetroot, peeled
- 200 g red cabbage, finely shredded
- 2 tablespoons olive oil
- 2 potatoes, peeled and roughly chopped
- 1 red onion, peeled and roughly chopped
- 2 cloves garlic, peeled and finely chopped
- 3 carrots, peeled and roughly chopped
- 6 salad tomatoes, peeled and de-seeded
- 1 litre vegetable stock
- juice of 1 lemon
- 2 tablespoons brown sugar
- salt and freshly ground black pepper, to taste
- FOR THE GARNISH:
- 250 ml sour cream or soya cream
- sprigs of fresh dill
- Grate the beetroot in a food processor. Be careful as the juices do stain!
- Heat a large pan with olive oil and sauté the beetroot, cabbage, onions, and garlic for about 10 minutes to soften.
- Add the potatoes, carrots, tomatoes, stock and lemon juice. Bring to the boil and simmer for 40 minutes or until the vegetables are all soft.
- Purée in a liquidiser so that is nice and smooth.
- Add the brown sugar and check seasoning.
- Leave to cool for a minimum of 4 hours or refrigerate over night.
- To serve the stylish way: Ladle the soup into deep bowls and garnish with a generous dollop of sour cream or soya cream and a sprinkling of fresh dill.
For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website. All classes can be tailored for vegetarians.