Quick Vegan Borscht with Dill
Soups • European
Description
Many will consider this borscht incorrect — too light, too clear, and generally resembling a beet soup. But it has one important thing characteristic of borscht: the presence of acidity. It is this acidity that directs the overtly earthy and slightly sweet taste of beets into the right soup direction.
Ingredients
- Leek 2 pieces
- Olive Oil 2 tablespoons
- Onion 1 head
- Celery stalk 1 piece
- Garlic 2 cloves
- Carrot 1 piece
- Beetroot 25 oz
- Chicken Broth 4 cups
- Apple Cider Vinegar 4 tablespoons
- Chopped Green Onions 4 teaspoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean all the vegetables and chop them finely.
Step 2
In a pot, heat the olive oil over medium heat. Add the leek, onion, celery, carrot, chopped garlic, and beetroot. Generously season with salt and pepper. Cook, stirring, for about 15–20 minutes, until the vegetables are soft.
Step 3
Pour in the broth, bring to a boil, reduce the heat, and simmer, stirring, for another 10–15 minutes. Then add the vinegar, 3 tablespoons of dill, and season with salt and pepper to taste.
Step 4
Serve, garnished with the remaining dill.
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