Creamy Beet Borscht Soup
I’m slightly insane for making this soup on quite a warm day, but when you have beets, you’re Polish and your dad has been talking about beet soup for months.. these things just happen. And boy, am I glad that I did! This soup turned out great, and can even be served cold (if you can wait that long to eat it ;]), even my mom liked it (she’s notorious for hatin’ on beet soup)! I used a recipe from the Eastern European section of About.com, but made it vegan!
Ingredients (3-4 Servings):
2 Cups Beets, Washed and chopped
4 Cups Vegetable Stock (I used Rapunzel Low Sodium Vegan Stock)
1 tsp. Sugar
1/2 Cup Cashew Cream plus a little extra for topping:
-1 Cup Soaked Raw Cashews & 1/2 Cup water, blended until very smooth
2 Tbsp. All Purpose Flour
Salt & Pepper to taste
(Optional Garnish with Fresh Dill)
Heat oven to 400F, take a baking sheet and line it with foil. Place chopped beets onto sheet and cover with foil. Bake for 25 minutes, or until the beets are soft but not mushy. In the meantime, prep your cashew cream amd vegetable stock for use later.
Place vegetable broth, cooked beets and sugar into a large pot, bring to a boil then blend beets with a little broth together until very creamy. Put the mixture back into the pot and keep the burner around medium heat. Mix flour into your cashew cream and temper it, meaning take a little of the soup and stir it into the cream a ladle-full at a time so that it combines better with the soup in the pot.
Pour cashew mixture into pot and bring to a simmer over low-medium heat, add salt & pepper to taste and let cook for about 3 minutes. Let the soup cool a bit (it will be super hot) then garnish with a dollop of cashew cream and serve!
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