Vegetarian Borscht Soup instantly brings back many memories of the good ol’ days at my Bubbie’s chalet in Quebec’s Eastern townships. It’s pretty incredible how certain flavours can take you right back to a place or a moment in time. For me, while eating this soup all I could think about is coming home after a long day of skiing in -43 degrees, cozying up by the fire, and indulging in comfort food prepared by my very talented Bubbie.
This Sunday I made the point of calling her and asking her for the recipe which I wanted to share with all of you.
VEGETARIAN BORSCHT SOUP
Ingredients
- 3 Beets peeled and grated
- 2 Garlic Cloves crushed
- 2 Onions sliced into half-moons
- 2 Carrots peeled and cut into matchsticks
- 1 pound White Cabbage cut thinly into shreds
- 2 tbsp Grapeseed Oil
- 7 cups Vegetable Stock
- 1 tsp Salt
- 1 tsp Pepper
GARNISH
- 5 sprigs chives chopped
Instructions
- Peel and cut the onions, carrots, and grate the beets once peeled.
- Heat 1 tablespoon of grapeseed oil in a large pot over medium-high heat. Add crushed garlic and onion; cook and stir until the onion has softened and turned translucent. Continue to add carrots, grated beets, and a pinch of salt. Cook until they have softened.
- In the meantime, bring the vegetable stock to a boil. Once boiled, add the softened veggies along with the shredded cabbage.
- Let simmer 15-25 minutes. Season to taste with salt and pepper and squeeze in the lemon juice. Then, puree using a food processor.
