Borscht with dill-yoghurt
by Anna Dernis
Preparation time:20 min
Cooking time:40 min
Portions:10
Season:
Diet:Vegan
A ruby-red beet soup full of vegetables, topped with a cool dill yoghurt for a comforting and nourishing meal.
Ingredients
Why we love the recipe
We love this borscht for its vibrant, comforting flavor. It honors Eastern European heritage, uses seasonal root vegetables, and provides a nourishing, healthy plant-based meal for winter!
Anna Dernis
Steps
1.
Wash and cut the carrots and potatoes into medium-sized cubes.
2.
Wash and cut the red cabbage in fine strips.
3.
Wash and grate the beetroot coarsely.
4.
Peel and cut the onion in cubes.
5.
Peel and chop the garlic into fine pieces.
6.
Add the oil into a big pot and slowly brown the onions. Add the garlic slightly after the onions.
7.
Add tomato puree and cumin powder and the other vegetables to slightly brown everything.
8.
Add the vegetable stock to the browned vegetables.
9.
Add the bay leaves and cook for 30min.
10.
10 min before the end of the cooking time add the white beans.
11.
Taste the soup and add pepper, salat and lemon juice to your own liking.
12.
Serve borscht with soy-yoghurt and dill.