Beets are an incredible vegetable! Full of fiber, rich in vitamins and minerals and they contain nitrates. Nitrates in beets convert into nitric oxide, which helps to protect the body. It signals cells to relax allowing blood vessels to dilate, and blood pressure to go down. Beets are a heart healthy food!
Vegan Borscht is the perfect thing to make with beets. One of my absolute favourite soups!
5 cups of veggie stock
1/2 an onion
2 cloves of garlic
1 tsp thyme
1 tbsp avocado oil
1/2 juice of a lemon (2 tbsp)
You can do this a few ways - it's all about the beets. I like chopped and grated beets in my borscht. You can also just have chopped beets or even some blended beets (we will get to that).
Place oil in a pot and set to medium heat. Place chopped onion into the pot and allow to saute. Adding in garlic after the onion starts to become translucent.
Start peeling and chopping your potato and 3 beets (use gloves).
The other 2 beets, I like to boil (with peel on) so I can then grate them into the soup later. This is optional, you can chop all of the beets instead.
Add stock into the pot with s+p and thyme. Bring to a boil, add in chopped potatoes and beets. Allow to boil for 15-20 minutes until the potatoes and beets are tender.
Add in lemon juice.
If you boiled two beets. Allow to cool, peel them and grate them into the borscht. Alternatively you can also scoop out some beets from boil and blend them to give another consistency.
Voila! A simple delicious borscht.
Borscht is best served traditionally with a heavy cream. Instead, I made some cashew cream.
To do this take 1 cup of cashews and soak them in boiling water for 15 minutes. Place in a blender with 1/2 a cup of water, salt and 1 tbsp of lemon juice.
Top with cream a piece of bread and some fresh herbs like dill, rosemary or green onion.