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Vegetarian Borscht Soup
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Vegetarian borscht soup with horseradish dill yogurt

Vegetarian version of the classic Russian soup
Course: Soup
Cuisine: russian
Keyword: soup, vegetarian borscht

Ingredients

  • 1 Tbsp olive oil
  • 1 medium onion, small dice
  • 1 leek sliced fine
  • 2 cloves garlic, chopped
  • 1 small carrots, grated
  • 3 medium waxy potatoes, small dice
  • 1/4 medium fennel, sliced fine on mandolin
  • 1 large or 2 medium beets, grated
  • 1/2 cup tomato sauce
  • 1bsp Tbsp apple cider (or red wine) vinegar
  • 1 tsp dried fennel
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 3 cups vegetable broth
  • salt and pepper to taste

Topping

  • 1 cup yogurt or sour cream
  • 4 Tbsp horseradish (or to taste)
  • fresh dill

Instructions

  • In a large metal saucepan, on medium heat, saute oil, garlic and leeks in the olive oil until softened. Add carrots, fennel, and beet and saute for a further 2 minutes. Add remaining ingredients and simmer until potatoes are cooked. Flavours improve over time, so the soup can be made several hours ahead and then reheated.
  • For horseradish cream, stir together sour cream (or yogurt) with the horseradish and fresh dill.
  • If you have any leftover crusty bread, cut into cubes and saute with olive oil and garlic powder until golden brown and crispy and serve the croutons with the soup.