DDD #73 – Vegan Roasted Beet & Balsamic Borscht

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

vromans front

vromans back

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This is a really easy & fresh & light dish.  It will likely render your kitchen a crime scene so be sure to wear an apron.  Most borscht is vegan so that isn’t really of note here – but I thought I’d point it out.  I topped mine with vegan yogurt here.  You could use a vegan sour cream or nothing.  If you do not add any creamy element – this is a guiltless soup.  The only thing in it with any calories worth talking about is a little olive oil but this make a lot of soup so the amount that ends up in a serving is very low.  You could lower it further by boiling the beets rather than roasting them but I think roasting adds a nice flavor.  This can be served hot or cold, too, which is a nice option to have.  I pureed the bulk of the soup & reserved a few cubes of beets for texture.  You could leave it chunky or puree it completely.  Your call!

Click the image below to watch the video on my channel.


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Vegan Roasted Beet & Balsamic Borscht

4 HUGE beets (or 10-12 small ones) – halved or quartered

4 carrots – chopped

1 red bell pepper – diced

4 celery stalks – chopped

1 onion – diced

4 garlic cloves – chopped

2 bay leaves

6 cups vegetable stock

2 tsp Marmite (optional)

1 TBS good quality balsamic vinegar

Olive oil

S&P

Fresh dill and/or scallions – as garnish

Vegan yogurt or vegan sour cream for garnish

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DIRECTIONS

Toss the beets in a bit of olive oil & salt & pepper liberally.  Roast on a foil-lined pan at 400 degrees for about an hour – or until easily pierced with a fork.  Set aside to cool.

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Heat 2 TBS olive oil in a large stock pot.  Saute the onion, celery, bell pepper & carrots over medium heat for about ten minutes or until they soften.  Add the bay leaves & garlic and saute another 2-3 minutes.  Add the stock & the marmite (if using) & simmer over medium-low heat.

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Peel half the beets & reserve the skins.  Cube the peeled beets and set aside.

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Chop the other half of the beets coarsely.   Add the skins & unpeeled beets to the soup pot.   Simmer for 5-10 minutes.

Remove the bay leaves & discard.  I used an immersion blender & pureed the soup.  You can do this in batches in a blender but be careful you do not get burned & be more careful that you don’t splatter magenta soup everywhere.

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Once pureed to your liking – add the reserved cubed beets & stir in the balsamic vinegar.  Season with S&P.

To serve – garnish liberally with vegan yogurt or sour cream and lots & lots of dill and maybe some diced scallions.  Eat it up!  Then curse the inevitable pink splatter you find in your kitchen hours after you were sure you cleaned the last of it.

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Golden Beet Soup

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This soup is exactly as vibrant as it looks and so delicious & SO good for you!  I added red beet diced up but that was just for color.  It adds nothing different to the flavor so if the extra effort seems like a pain in the ass – blow the red beet off.  I enjoyed this soup more than the very yummy Roasted Beet & Balsamic Borscht of last week.

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Easy & so low in all the things damned by dieters – it is a really great weight loss aid.  And it can be served warm or cold.  I ate this for lunch three days in a row while trying to commit suicide-by-tortilla-pizza each evening & still woke up 3 pounds lighter on Monday than I had been on Friday.

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So – if over-eating like a heathen racked with self-pity AND shedding pounds while you are at it appeals to you – try this beet soup!!

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I used this saffron liquid I found at Super King for under $7 – but saffron threads are easier to come by (though costly) & can be used instead.  This can be done entirely with red beets & achieve the same flavor.  It will just look more like the borscht above.

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Golden Beet Soup

INGREDIENTS

4 large golden beets (or red – if golden are unavailable)

1 red beet

4 cups vegetable stock

2 celery stalks – chopped

1 yellow bell pepper – seeded & chopped

1 onion – diced

1-2 cups yogurt (this is a matter of taste)

2 TBS saffron liquid (or 1 tsp saffron threads steeped in 1/4 cup hot water for a few minutes)

1 TBS olive oil

1 tsp white pepper

Salt to taste

Scallions, dill & additional yogurt as garnish (along with the red beet)

8-15a-13 (5)

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DIRECTIONS

Boil the unpeeled beets (yellow in one pan and the red (if using) in another for about an hour or until very tender.  Cool in a bowl of cold water & the rub or peel off the skins.

Dice one yellow beet & the red beet & set aside.

Heat the olive oil in a large stockpot & saute the onions, celery & yellow bell pepper until soft.

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Add the stock & saffron (liquid or water with saffron threads), the white pepper.  Roughly chop the three yellow beets & add to the soup.  Heat it through & then puree in a blender or with an immersion blender.  Stir in the yogurt adding one cup first & tasting it before adding more.  Add more if that sounds good to you.  Add the reserved, diced YELLOW beet.

Ladle into bowls & garnish with a few chunks of the red beet, yogurt, dill & diced scallions.  Add lots of freshly ground pepper & indulge whilst fantasizing about the fatty/carb-heavy/or otherwise decadent meal you will be earning as you eat this healthy soup!

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Vegan Roasted Beet & Balsamic Borscht

1 Comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

vromans front

vromans back

~~~~~~

This is a really easy & fresh & light dish.  It will likely render your kitchen a crime scene so be sure to wear an apron.  Most borscht is vegan so that isn’t really of note here – but I thought I’d point it out.  I topped mine with Greek yogurt.  You could use a vegan alternative or sour cream or creme fraiche.  Or nothing.  If you do not add any creamy element – this is a guiltless soup.  The only thing in it with any calories worth talking about is a little olive oil but this make a lot of soup so the amount that ends up in a serving is very low.  You could lower it further by boiling the beets rather than roasting them but I think roasting adds a nice flavor.  This can be served hot or cold, too, which is a nice option to have.  I pureed the bulk of the soup & reserved a few cubes of beets for texture.  You could leave it chunky or puree it completely.  Your call!

Image

Vegan Roasted Beet & Balsamic Borscht

4 HUGE beets (or 10-12 small ones) – halved or quartered

4 carrots – chopped

4 celery stalks – chopped

1 onion – diced

4 garlic cloves – chopped

2 bay leaves

6 cups vegetable stock

2 tsp Marmite (optional)

1 TBS good quality balsamic vinegar

olive oil

S&P

fresh dill – as garnish

Greek yogurt (or vegan option or sour cream or creme fraiche) for garnish

Image

DIRECTIONS

Toss the beets in a bit of olive oil & salt & pepper liberally.  Roast on a foil-lined pan at 400 degrees for about an hour – or until easily pierced with a fork.  Set aside to cool.

ImageImageImage

Heat 2 TBS olive oil in a large stock pot.  Saute the onion, celery & carrots over medium heat for about ten minutes or until they soften.  Add the bay leaves & garlic and saute another 2-3 minutes.  Add the stock & the marmite (if using) & simmer over medium-low heat.

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Peel half the beets & reserve the skins.  Cube the peeled beets and set aside.

Image

Chop the other half of the beets coarsely.   Add the skins & unpeeled beets to the soup pot.   Simmer for 5-10 minutes.

Remove the bay leaves & discard.  I used an immersion blender & pureed the soup.  You can do this in batches in a blender but be careful you do not get burned & be more careful that you don’t splatter magenta soup everywhere.

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Once pureed to your liking – add the reserved cubed beets & stir in the balsamic vinegar.  Season with S&P.

To serve – garnish liberally with yogurt (or whatever you are using) and lots & lots of dill.  Eat it up!  Then curse the inevitable pink splatter you find in your kitchen hours after you were sure you cleaned the last of it.

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