Vegetarian Borscht (Beetroot Soup)

4.60 from 5 votes

Prep Time5

Cook Time1 30

Total Time1 35

Course: Soup

Cuisine: Eastern European

Keyword: Borscht Recipe, Vegetarian Beetroot Soup

Servings: servings

Calories: 162kcal

Coarsely grate all the vegetables and apple - ideally using a food processor. If grating by hand, use a large box grater and take care to take as beetroot can stain your worktop (and certainly your hands).
3 large beetroot, 2 celery sticks, 1 large onion, 1 large carrot, 1 small crisp apple
Add the butter and olive oil to a large pot and heat until butter melts.
1 tbsp butter, 1 tbsp olive oil
Tip all the grated vegetables/apple into the pot and cook for 2-3 minutes, stirring constantly.
Add the tomatoes, bay leaves, cloves and allspice and season with salt and pepper.
14 oz (400g) crushed tomatoes, 2 bay leaves, pinch ground cloves, pinch ground allspice
Add the broth / stock and bring to the boil. Lower heat to a simmer, partially cover the pot and cook for 1 hour and 30 minutes. Remove the bay leaves.
8 ½ cups (2 lt) vegetable broth
Taste and adjust the seasoning if necessary. Stir in a good handful of chopped fresh dill or add a little as a garnish.
fresh dill , salt and freshly ground pepper
Serve with a dollop of sour cream, a drizzle of olive oil and the puff pastry hearts if using.
sour cream, a little olive oil

To make the puff pastry hearts, use pre-rolled puff pastry and cut out shapes using a small heart cutter. Brush with egg wash and cook in a preheated oven (220C/425F) for about 8 minutes or until puffed and golden.