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Beetroot Soup Borscht in a white bowl. There is a spoon and a white vase with blooms next to the bowl. Find out about health benefits of beets.

Beetroot Soup Borscht

Agnieszka Weiner
Delicious and very healthy soup cooked with raw and fermented beetroot.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion thinly cut
  • 2 parsnips cut into small cubes 1-1.5cm
  • 3 carrots cut into small cubes 1-1.5cm
  • 0.25 celery cut into small cubes 1-1.5cm
  • 4 potatoes cut into small cubes 1-1.5cm
  • 1 beetroot cut into small cubes 1-1.5cm
  • 2 allspice berries
  • 3 peppercorns
  • 1 bay leaf
  • 500 ml water
  • 1 fermented beetroot cut into small cubes 1-1.5cm
  • 250 g white beans (cooked or from a tin)
  • 500 ml beet kvass
  • 125 ml milk

Instructions
 

  • In a big pot heat the olive oil, add cut onions, parsnips, carrots and celery, fry on a medium heat for 2-3 minutes.
  • Add the potato and beetroot cubes, fry for 1 minute longer.
  • Add the spices, seasoning, water and cook for 10 minutes.
  • Add the fermented beetroot and cook for 15 minutes (if you prefer your vegetables softer, add the fermented beetroot with the spices and cook everything for approx. 25 minutes).
  • Add the beans and kvass and cook for 10 minutes.
  • Pour the milk in, check the seasoning and serve.
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