Monday, February 13, 2012

Beautiful Vegan Borscht

What a better way to celebrate Valentine's Day than with this gorgeous coloured borscht soup. The original recipe comes from one of my favourite cookbooks Get it Ripe by Jae Steele. (Also how cute is this tea towel. It comes in a set of three from Anthropologie. Before P and I got married my mother in law gave these to me and said "you can't get married without new dish towels". She's the best)

Make sure to use fresh dill in the recipe as the dried just doesn't cut it. I topped mine with a little vegan sour cream but the soup is awesome on its own.

Vegan Borscht
Adapted from Get it Ripe

1 Tbsp olive oil
1 onion, chopped
2 carrots, sliced
6 cups veggie broth
1 large sweet potato, cubed
2 - 3 large beets, cubed
1 Tbsp apple cider vinegar
1 Tbsp agave / maple syrup
3 Tbsp fresh dill
Fresh ground pepper
Soy sour cream to garnish (optional)

Heat oil  in a soup pot on medium heat. Add the onion and sauté for a few minutes until translucent. Add the carrot and sauté for another 5 minutes.

Add the stock sweet potatoes and beets and stir. Bring to a boil then reduce heat and let simmer for 20 minutes or until beets and potatoes are tender.

Add the vinegar, agave or syrup, dill and pepper. Stir and allow to simmer for another 5 minutes. If you like serve with a dollop of soy sour cream. And don't wear white while eating this soup!

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