Borsch (Beetroot Cabbage Soup)

I have enjoyed this delicious and nutritious soup inherited down from my mother and her Ukrainian heritage for years. I love the hearty textures of all the vegetables in this dish and although I know some don’t really enjoy cabbage (remembering the horrid ‘Cabbage Soup Diet’ back int he 80’s and 90’s, I have always enjoyed this soup on a regular basis (plus it really does keep you regular)!!

Serves 4 as a main or 6-8 as a starter

Ingredients

- 2 tablespoons olive oil
- 1 tsp truffle oil
- 2 carrots, diced
- 2 celery stalks, diced
- 3 beetroots, peeled and diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 potatoes, peeled and diced
- 1 small head of cabbage, shredded
- 4 bay leaves
- Handful of fresh dill weed
- Salt and pepper to taste
- Fresh dill, for garnish
- Vegan sour cream, for serving (optional)

*For added plant-based protein, add a can (drained) of your favourite beans (any variety works well with this dish).

Method

1. Heat the olive oil in a large pot over medium heat. Add the cabbage, carrots and celery, sauté until they begin to soften, about 5 minutes.

2. Add the beets to the pot and cook for another 5 minutes.

3. Pour in the vegetable broth, potatoes and diced tomatoes and the herbs and spices and bring to a boil. Reduce the heat to low and simmer for 30 minutes.

4. Remove the bay leaf and adjust the seasoning if needed. At this point add most of the fresh dill weed and truffle oil, continue to simmer on low heat for 5 minutes, keeping some dill aside for garnish.

6. Serve hot, garnished with fresh dill and a dollop of vegan sour cream or coconut yoghurt if desired.