My first trip as a young adult was to Russia. The borscht in Russia is phenomenal, and every time I make it, I get transported to that little rustic restaurant in the center of Moscow, where I tasted the iconic dish for the first time. Love in a soup.
This delicious soup is naturally sweetened by the beets and is a wonderful combination of hearty root vegetables. There are so many different versions of this soup cause every eastern European country has their own version. The original Russian version is usually made with bone broth and potatoes, but it is easily made into a vegan version. You can also make it with beans, lentils, potatoes, meat, eggs, sausage, beet leaves, you name it. I made this one low in carbs, so it is Keto also friendly.
I find that texture here is really important. I did a fine julienne on the beets specifically because I thought that the texture would be nicer. It was a lot more work than to simply chop them, but in the end, I was right to do so. It definitely adds to the slurpiness factor, but just don’t wear white while eating it. Here’s how you make it:
Borscht – Russian Beet Soup
- 4 cups Beetroot Grated or fine julienne
- 2 cups cabbage, finely sliced
- 1 cup carrots, chopped
- 1 medium onion, diced
- 4 garlic cloves
- 7 cups vegetable broth
- 1 tbsp tomato paste
- 1 Bay leaf
- Fry the onion and garlic in a large soup pot until translucent approximately 2-3 minutes. Then, add the carrot, cabbage and beetroot, stirring for around 2 minutes.
- Add in the vegetable broth cooking for another 25-30 minutes. Serve with fistful of fresh dill and a dollop of coconut cream.