I bought a pack of ready-cooked beetroots from supermarket, wondering what to cook with this. Then I found a vegetarian version of borscht soup, which was exactly what I wanted in a cold day!
In Hong Kong, we also have borscht (羅宋湯), which is orange-ish colour, derived from tomato and tomato paste, and it has nothing to do with beet. While the borscht in Eastern Europe, beet is the main ingredient, together with meat and sauteed vegetables, at last garnish with sour cream, hence it has subtle acidity.
Borscht in 30 mins
If you want to make an easy borscht, then ready-made beet is a great helper. You just need to chop all the vegetables and boil in one pot. Today I added onion, celery, Brussels sprout and tomato, seasoned with vegetable broth, bay leave and salt pepper. Try to add carrot, potato or corn for more vegetable intake.
Ingredients
Serves : 2 (ø13 cm bowl each)
- 150 g cooked beetroot, diced
- 1 stalk celery, diced
- 4-5 Brussels sprouts, halved
- 1 big ripe tomato, roughly chopped
- 1/2 onion, diced
- 1 clove garlic, minced
- approx. 800 ml water
- 1 tsp salted vegetable bouillon powder
- salt and pepper
- plain full fat yogurt / sour cream for garnish
How to Make Vegetarian Beetroot Borscht Soup
- Heat little oil in a pot, sauteed onion, garlic and celery until fragrant.
- Add Brussels sprouts to sauteed until slightly browned, then stir in tomatoes and beetroots.
- Pour over water and add vegetable bouillon powder and bayleaves, bring to boil.
- Lower the heat and simmer for about 15-20 mins, add salt and pepper to taste.
- Garnish with yogurt or sour cream if desired.
