Very popular in Eastern Europe, beet soup may be spelled borscht or borshch, and can be made with or without cabbage. If you like your potatoes less mushy you could use firmer ones such as Yukon gold or nuggets. Also, the tomato paste is an option I decided to throw in because I had half a can left over in the fridge. You could also use chopped tomatoes instead.
- 2 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 1 clove garlic, minced or pressed
- 900 ml (about 4 cups) vegetable stock
- 1 large russet (or other starchy) potato, peeled and diced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1/2 cup tomato puree
- 1 dried bay leaf
- ¼ tsp dill weed
- Salt and pepper to taste
- 1 can (398 ml) baby beets, drained and diced.
- In a large pot or saucepan, sauté onion and garlic until soft but not browned, about 5 minutes.
- Add carrot and celery, and sauté another 5 minutes.
- Add vegetable stock, potato, beets, tomato puree, bay leaf, dill, salt and pepper. Bring to boil, reduce heat and simmer, partially covered, 25 - 30 minutes, stirring occasionally until vegetables are soft.
- Remove bay leaf.
- Use an Immersion Hand Blender to puree about ½ of the chunks into a smooth broth. Alternatively transfer ½ of soup to a blender or Food Processor and puree, then return blended soup to pot.
- Serve with a dollop of sour cream (optional) and crusty rolls.