This refreshing cold beet borscht, a soup of Russian origin, is filled with produce that has a subtle sweetness, and is always pleasing to the eye as well. Grating all the vegetables will be a chore unless you use a food processor. Serves: 6 to 8
- 6 medium beets, peeled and grated
- 2 large carrots, peeled and grated
- 1 large sweet apple, peeled and grated
- 1 large onion, grated
- Juice of 1 lemon, or more to taste
- 2 tablespoons natural granulated sugar or agave nectar, or to taste
- ½ teaspoon salt
- ¼ cup minced fresh dill or parsley, or a combination, plus more for garnish
- Freshly ground pepper to taste
- Vegan sour cream (homemade or store-bought) or Cashew Cream, optional
Combine the first 7 ingredients in a large soup pot with enough water to cover. Bring to a slow boil, then lower the heat and simmer, covered, until the vegetables are tender, about 30 minutes.
Stir in the dill and/or parsley, and adjust the consistency with more water if the vegetables are too densely packed.
Taste and add more lemon and/or sweetener to adjust the sweet and tangy flavor to your liking.
Allow to cool, then refrigerate, covered, until thoroughly chilled. To serve, top each serving with vegan sour cream or cashew cream if desired, plus extra chopped dill or parsley, or both.
Per serving: Calories: 57; Total fat: 0g; Protein: 1g; Carbs: 14g; Sodium: 334mg
- Here are more recipes for cold summer soups.
Marjorie Rothenberg says
Made this for Passover. Absolutely delicious. Going to make it again. Thank you Nava!