Vegan Borscht Soup
Makes: 1 quart
Total Time: 30 minutes
- 5 medium carrots, tops removed and shredded into matchstick size pieces
- 1 large beet, cut into 2 inch long and ½ inch thick sticks
- 1 medium sweet onion, cut in half and thinly sliced
- 2 cups organic greens, such as Swiss chard, chopped
- 2 bay leaves
- 12 ounces vegetable broth
- to taste salt and pepper
- 2 tablespoons apple cider vinegar
- 1 green onion
- 1 fresh dill, sprig
- Combine carrots, beets, onion, greens, bay leaves, stock, salt and pepper.
- Cook at medium heat for 20 minutes.
- Add vinegar and stir to incorporate.
- Garnish with fresh dill and green onion.
Borscht is a classic tart soup that is traditional to many Eastern European countries. This vegan borscht recipe, in particular, is chock full of polyphenolic antioxidants, the ones that work especially hard to combat oxidative stress. Just take a look at the vibrant color! That’s always a sign of dense nutrition..
While borscht is typically served with sour cream, we’ve omitted it here at Good Decisions to cater to the folks who don’t do well with dairy. This soup is just as amazing without it! We have also switched out the traditional borscht cabbage addition for even more nutritious chard. Not only does it add more color, but it also packs a greater mineral punch— magnesium, manganese, potassium, iron.
There’s just no excuse for not getting in your daily carotenoids and antioxidants when this soup is on the menu!