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Vegetarian Borscht Recipe

Vegetarian Borscht

 

1 lb raw beets, peeled and chopped

1 onion, chopped

2 celery stalks, chopped

½ red pepper, chopped

½ cup sliced mushrooms

1 cooking apple, chopped

3 Tbs olive oil

9 cups stock or water

1 tsp cumin seeds

½ tsp thyme

1 bay leaf

½ lemon, juiced

salt and pepper to taste

 

Heat the oil in a large pot and add the vegetables and apple. Add 3 Tbs of the stock or water. Cover and cook on low for 15 minutes, stirring occasionally.

Stir in the cumin and cook for 1 minute. Add the remaining stock or water, along with the thyme, bay leaf, lemon juice and salt and pepper.

Bring mixture to a boil, then cover and lower heat. Simmer for 30 minutes. Blend the mixture until the soup is smooth. Reheat.