Golden Borscht
Golden Borscht
What makes this borscht golden? Golden Beets! If you are not a beet lover or even a beet hater, you need to try golden beets. (Or chioggia beets or albino beets which are also sweeter and more mild than the typical Detroit red beet.) If the traditional red beets are too earthy and strong for you, you may prefer these sweeter more mild beets. Also roasting and pickling the beets makes the flavor better in my opinion. I like to roast the beets after purchasing them or harvesting them. Then preserve for them for longer in a quick pickle solution. This soup is truly one of the most delicious soups I have ever eaten. It is hearty, healthy and because of the pickled beets and sour cream, it has a tangy flavor making it brighter than any vegetable soup you have ever tried. It is not a traditional borscht. But this is an easy vegetarian version well worth your time. Serve hot or cold with a dollop of sour cream and fresh dill. This freezes beautifully and keeps well for several days in the fridge. The flavors only get better. It is is so delicious. Definitely one of our favorite soups. It is also great cold so it is the perfect soup to make year round.
Ingredients
Equipment
Method
- Peel the carrots and potatoes and dice into 1/4 inch pieces. Dice the onion and beets so that all the vegetables are around the same size. In a large stock pot over medium heat, add 2-3 tbsp olive oil or butter and add in all the vegetables with 1 tsp herb salt. Saute for 5-8 minutes until the onions are soft.
- Add the vegetable stock and bring to a low boil. Then reduce heat and simmer for 30 minutes until potatoes and carrots are soft. Then add the chopped dill. Taste for salt and turn off the heat.
Nutrition
Notes
