Barszcz is one of my favourite dishes and reminds me of my home. This clear red beet soup is served with boiled potatoes and rye bread. The English name for this soup is Borscht. This recipe is found throughout Russia, Ukraine and Poland.
Ingredients:
- 2 organic beets, cubed. Chop the leaves.
- 1 organic potato, cubed
- 1 organic carrot, cubed
- 1 organic parsley root, cleaned and chopped finely
- 1 small celery root, chopped
- 1/4 of a ginger root, chopped
- 3 tbsp of olive oil
- Juice of half a lemon
- Fresh dill
- Salt and pepper according to taste
Preparation:
- Cook all the veggies in hot water with a little bit of salt.
- Once the vegetables get soft, add olive oil, black pepper and lemon juice.
- Towards the end, add chopped beet leaves and turn the heat off.
- Keep the soup covered for the next 3-5 minutes.
- Garnish with fresh dill.
- Enjoy with some vegan yoghurt or some warm toast.
Tips:
- You can add some vegan sour cream for a rich and creamy soup.
- According to ayurveda, beet is a great food to cleanse the blood and the liver.
- Beets also contain betaine, which helps in alleviating depression.
Recipe by Kasia Fraser, originally written for Hello Delicious. Edited by Aratrika Rath.
