Slavs love borscht, and thus, there’s so many ways to make it. This recipe takes inspiration from the classic soup, and creates a tasty, vegan borscht recipe with fresh dill and golden beets.
The sweet-sour flavor, potatoes soaking up the delicious flavors (or breaking down and thickening the soup), and those unforgettable savory leeks… I get hungry just thinking about it!
Some people like to garnish with fresh dill, but I don’t mess around. It’s incorporated right into the beet soup recipe, because fresh dill is so good!
Golden Beet Soup
1 cup sweet onions, chopped
1 ½ cups leeks (white part only), thinly sliced
2 Tbsp oil (canola oil, olive oil, you decide!)
2 cups potatoes, peeled and cubed
1 cup turnip, peeled and cubed
1 cup carrots, peeled and diced
3 cups golden beets, peeled and cubed
4 cups vegetable broth
2 Tbsp tomato paste
1 tsp onion powder
2-3 Tbsp white distilled vinegar
⅓ cup fresh dill, finely chopped
1. In a dutch oven or large heavy pot, add onions, leeks, and the oil with a pinch of salt. Stir around over medium-high heat until the onions are soft.
2. Add the potatoes, turnip, carrots, and golden beets to the pot. Stir until well mixed.
3. Add the broth, tomato paste, and onion powder. Bring to a boil, lower the heat, cover with a lid, and simmer for ~10-15 minutes (or until the potatoes are completely cooked through).
4. Stir in the vinegar and fresh dill. Taste, and adjust seasonings, if needed (more salt? more vinegar?). Serve.