I can finally scratch Borscht/Borsch off my bucket list! Lol 😉
When I was 17 years old, I was blessed enough to meet a Russian family who introduced me to the wonderful world of Russian food… I was instantly obsessed!
Russian food launched my exploration of food and culture from around the world! The world literally became a different place for me.
I’m not sure why it took me all these years to finally make Borscht/Borsch Soup, but it was definitely worth the wait! 💖☺💖
🍃 3 Medium to Large Beets
🍃 1 Medium to Large Red Onion
🍃 1 Medium to Large White Onion
🍃 3 Large Carrots
🍃 6 Large Potatoes (chefs choice)
🍃 1/3 Cup Fresh Lemon Juice
🍃 1 Minced Garlic (Optional)
🍃 White Pepper to taste
🍃 Sea Salt to taste
🍃 6 Cups of Spring Water
🍃 1 Cup of Veggie Broth
🍃 I used all Organic Veggies
🍂Peel all the Veggies
🍂Cut Veggies into bite size pieces
🍂Steam Veggies until soft
🍂Save the Broth
🍂Transfer 1/3 Veggies & 3/4 Cup of Broth to Food Processor in Batches
🍂Blend until kinda mushy
🍂Transfer the mush back to the pot with the remaining Broth, stir.
🌱 Add Fresh Squeezed Lemon Juice
🌱 Add Sea Salt to taste
🌱 Add White Pepper to taste
🌱 Add Paprika to taste
🌱 Stir, and serve Hot or Chilled
🌱 Garnish with Green Onions, Vegan Yogurt, Vegan Sour Cream or anything you like!
Mmmm… Yummy Yummy Baby! 😋
👶 I must note that this recipe is the Vegan & toddler/baby friendly recipe. There are so many variations of this awesome soup! More traditional recipes grate, dice and simmer the veggies along with adding savory cabbage and more garlic…
I know that whatever version you make, it will make a great comfort food dish! Mmmmm I’m gonna have some more for breakfast!
Happy Halloween 🎃🎃🎃