Russian Borscht
In the past few weeks I have shared the benefits of eating in season along with a few seasonal recipes such as:
Roasted Celeriac & Apple Soup with Parsnip Crisps
Today’s recipe is just as delicious, easy to make and great for a family meal –
Serves 4-6
Ingredients:
1 whole green cabbage, roughly slices
2 carrots, peeled and roughly chopped
4 medium size beetroot, washed & roughly chopped (wearing gloves is advisable when chopping). You can also use the greens in the soup by adding it to the soup 10 minutes before serving.
2 bay leaves
1 cup fresh parsley, chopped
1 medium potato, roughly chopped (optional – you can replace with sweet potato)
4 sticks celery, roughly chopped
1 green pepper, deseeded and roughly chopped
1 can chopped tomatoes or 4 tbsp. tomato puree (optional)
¼ cup fresh dill weed
2 tbsp. sunflower/olive oil
Black pepper and salt to taste
Method
- Put all the ingredients into a big pot and bring to boil
- Simmer for 30 minutes
- If adding the beetroot leaves, add after 30 minutes and simmer for an additional 10 minutes
- Serve in a big bowl and enjoy with a drizzle of ‘oat, soya or coconut’ cream and a fresh sprig of parsley.
| Guilda Akopians
Vegan Health and Recipes
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