Borscht is a well known soup or stew in Ukraine, Russia, Poland and that area of the world. It’s made with beets, cabbage and potatoes. My recipe adds tarragon to the mix which adds a peppery and herby goodness to the soup.
This stew is simple to make and is super healthy for you. This soup is a great detoxing soup with the beets and cabbage, it’s loaded with fiber, vitamins and all around great things for your body.
What you need to make borscht:
Serves 4-6 people
- 1 teaspoon olive oil
- 3 cups beets – peeled and chunked into bite size pieces
- 1 cup onion – diced
- 5 cups vegetable stock
- 4 cups water
- 1/2 cup potato – peeled and diced
- 1 teaspoon salt
- 3 cups cabbage
- 1/2 teaspoon garlic powder
- 1 teaspoon tarragon
- 1/2 teaspoon black pepper
- dash of cayenne pepper
For cashew cream:
- 1/2 cup raw cashews – soaked for at least 30 minutes in warm water
- 1/4-1/3 cup almond milk or water – more or less depending on desired thickness
- pinch of salt
Instructions
- Add diced beets, onion and olive oil to a large pot and saute for a few minutes.
- Add vegetable stock, water, diced potatoes, salt, cabbage, garlic powder, tarragon, black pepper, cayenne pepper and boil until potatoes, cabbage and beets are cooked through, about 15-20 minutes.
- Optional- you can smash up some of the beets and potatoes with a fork to give the soup more thickness if desired.
- Serve with sour cream or make the cashew cream by blending all of the ingredients together until smooth, add more water or almond milk to thin cream.
Here are a few other soups you might love:
- Butternut squash soup with maple butter croutons RECIPE HERE
- Detox soup RECIPE HERE
- Pumpkin coconut curry soup RECIPE HERE
- Mushroom soup RECIPE HERE
Borscht
Delicious and healthy stew with beets, cabbage, potatoes and tarragon.
Servings 4 people
Ingredients
- 1 teaspoon olive oil
- 3 cups beets – peeled and chunked into bite size pieces
- 1 cup onion – diced
- 5 cups vegetable stock
- 4 cups water
- 1/2 cup potato – peeled and diced
- 1 teaspoon salt
- 3 cups cabbage
- 1/2 teaspoon garlic powder
- 1 teaspoon tarragon
- 1/2 teaspoon black pepper
- dash of cayenne pepper
- For cashew cream:
- 1/2 cup raw cashews – soaked for at least 30 minutes in warm water
- 1/4-1/3 cup almond milk or water – more or less depending on desired thickness
- pinch of salt
Instructions
- Add diced beets, onion and olive oil to a large pot and saute for a few minutes.
- Add vegetable stock, water, diced potatoes, salt, cabbage, garlic powder, tarragon, black pepper, cayenne pepper and boil until potatoes, cabbage and beets are cooked through.
- Serve with sour cream or make the cashew cream by blending all of the ingredients together until smooth, add more water or almond milk to thin cream.