Mama’s Vegetarian Red Beet Borscht

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There are multiple variations to the famous “Red Beet Borscht” Soup. Since I grew up on it, pretty much, I will share with you the easiest, tastiest, most awesome-est (if that’s even a word) variation of them all! Only the best for my readers, right? Of course, my opinion might be a bit biased, but who’s going to argue with that? Anyways, my Borshct has a tangy taste, because of the lemon juice used in it, and it is LOADED with super foods such as: beets, cabbage, beans and lemon juice. Gluten Free, Dairy Free (if you skip the sour cream for garnish), and everything free, if your mama made it! Did I already mention how easy it is to make, and I have yet to hear someone say they don’t love it? Whenever I make it, my kids do a happy dance in our kitchen, arms up in the air and all. I hope you enjoy it as much as my family does!

Ingredients:

1 onion
1/3 cup oil
1 large carrot
2 medium red beets
1/2 cabbage
2 teaspoons salt, or to taste
3 medium red potatoes
7 cups of water
2 cans (16 oz) pinto or red kidney beans
1/2 cup fresh or canned diced tomatoes
1 celery stalk
2-3 branches of fresh thyme (can substitute with 1/4 teaspoon dry)
1/8 teaspoon ground black pepper
3 tablespoons lemon juice
1/2 cup fresh parsley (or more)
1/2 cup fresh dill weed (or more)
Sour cream for serving

Directions:

Chop the onion. Heat the oil in a large pot and add the onion to saute.

SauteedOnions

Meanwhile, cut up the carrot, red beats, cabbage and celery.

RedBeetBorschtChoopedCarrots RedBeetBorschtChoopedBeets RedBeetBorschtChoopedCabbage RedBeetBorschtChoopedCelery

When the onion is starting to soften, add the carrot, red beets, cabbage, celery, tomatoes and salt. Give it a stir, cover and cook for 5-10 minutes, until cabbage is starting to soften. Do not forget to take a moment to stop and smell the roses… I mean, to enjoy the beautiful, vibrant colors in front of you!

RedBeetBorschtChoppedVeggiesInPot

Peel and chop the potatoes into large chunks, and add them to the other vegetables in the pot, along with the beans, tomatoes, water and thyme.

RedBeetBorschtPotatoes RedBeetBorschtBeans RedBeetBorschtTomatoes RedBeetBorschtWater

It should look something like this:

RedBeetBorschtPotCooking

Bring to a boil and cook on medium low for about 15 minutes, or until the potatoes in the soup are softening.
Add black pepper and lemon juice.

Cook for 3-5 more minutes, then remove from heat. Cover and let sit for at least 10 minutes. This will help the flavors blend better.
Pour borscht into bowls and top each one with one tablespoon of sour cream. Actually, who am I kidding? Feel free to use a measuring cup to scoop up your sour cream. Go ahead, I won’t judge! Hehe. Sprinkle some parsley and dill on top of it all. You can go to town with the herbs, they’re really good for you!
Makes about 8 servings. Enjoy! or as all Romanian speaking people will tell you, “Pofta Buna!”

PBRedBeetBorschtFinal2

One thought on “Mama’s Vegetarian Red Beet Borscht

  • January 23, 2011 at 21:14
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    e si preferata mea!!!! si ingridientele is suta la suta!!! bravo!!!

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