I bought a pack of cooked beetroot and wondered how to enjoy it. Then I found a vegetarian borscht soup recipe 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 beetroot. While in Eastern Europe, beetroot is a key ingredient in borscht and is usually cook with meat, and garnish with sour cream, hence a subtle acidity is present.
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 all in one pot. In this recipe, I incorporate onion, celery, Brussels sprouts and tomato; season with vegetable broth, bay leave, salt and pepper. Try to add carrot, potato or corn for more vegetable intake.
Easy Vegetarian Borscht Soup Recipe
You can opt for fresh beetroot for a brighter beet flavour, but a ready-cooked one is a great helper in busy life. It’s easy to make, healthy and nutritious. All in one pot.
Ingredients
Serves 2 (ø13 cm bowl each)
- 150 g cooked beetroot, diced
- 1 celery stalk, diced
- 4-5 Brussels sprouts, halved (optional)
- 1 large ripe tomato, roughly chopped
- ½ onion, diced
- 1 clove garlic, minced
- approx. 800 ml water
- 1 tsp salted vegetable bouillon powder
- salt and pepper
- plain full fat yogurt or sour cream for garnish
How to Make
- Heat 2 tsp of oil in a pot, cook the onion, garlic and celery until fragrant.
- Add in the Brussels sprouts to cook until slightly browned, then stir in the tomatoes and beetroots.
- Pour over water, add the vegetable bouillon powder and bay leaf, then bring to a 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.
