Vegetable Beetroot Borscht

Borscht is a comfort food staple in many eastern European countries. The dish’s simplicity and taste has helped it spread around the world, and with it the merits of the beet. Beetroot is the primary ingredient in borscht. The thick body of the beet provides satiety and taste and is what gives borscht that stick to your stomach quality. This recipe is perfect for vegetarians, or people with restricted meat diets. You can serve it as an entree or side dish, this meal is just that versatile. Borscht is best served hot, make sure to take it with you for lunch. Store it in a thermos and pack it in your Vaya Tyffyn lunch box.

Health Benefits

Borscht has a wealth of health benefits. The beetroot, it’s primary ingredient, is a powerhouse vegetable, with many nutrients and vitamins. First off, they are a rich source of vitamin C; these vitamins have the power to combat diseases like scurvy and increase your efficiency of resisting sickness. They are also a great source of betaine, a component that promotes good cardiovascular health. Betaine lowers homocysteine levels in the body; homocysteine weakens blood vessels which increases your chance of suffering a stroke or heart attack. Beets can also boost the metabolism and act as an aphrodisiac. Eat borscht and unlock all these benefits.

Ingredients

Butter: 1 tbsp

olive oil (use only olive oil for a vegan version): 1 tbsp

large beetroots – peeled: 3

celery sticks: 2

large onion – peeled: 1

large carrot – peeled: 1

small crisp apple - peeled (optional): 1

chopped tomatoes (from a tin): 14 oz

hot vegetable stock: 8 ½ cups

leaves: 2 bay

ground cloves: 1 pinch

ground allspice: 1 pinch

Salt and freshly ground pepper to season

Fresh dill to garnish

Sour cream to serve (about 2 tbsp per serving) - omit for vegan version

Olive oil to drizzle

How To Make Vegetable Beetroot Borscht

1. Coarsely grate the vegetables and apple, ideally, using a food processor.
2. Add butter and olive oil to a large pot and heat until butter melts.
3. Tip the grated vegetables/apple into the pot and cook for 2-3 minutes, stirring constantly.
4. Add the tomatoes, bay leaves, cloves and allspice, then season with salt and pepper.
5. Add the stock and bring to a boil.
   1. Lower heat to a simmer,
   2. Partially cover the pot and cook for 1 hour and 30 minutes.
   3. Remove the bay leaves.
6. Taste and adjust the seasoning as necessary.
7. Stir in a good handful of chopped fresh dill or add a little as a garnish.
8. Serve with a dollop of sour cream and a drizzle of olive oil.