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Lenten Beetroot Soup

The Quirky Foodster Team

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20 minutes
Prep
45 minutes
Cook
6
Servings

Ingredients

  • 3 medium beetroots, peeled and grated
  • 2 carrots, grated
  • 1 large onion, diced
  • 2 potatoes, peeled and cubed
  • 300 g (3 cups) white cabbage, shredded
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1.5 L (6 cups) vegetable stock or water
  • 3 tbsp sunflower oil
  • 1 tbsp white wine vinegar or lemon juice
  • 1 bay leaf Salt and black pepperSalt and black pepperto taste
  • 3 tbsp fresh dill, chopped, for serving

Method

  1. Heat 2 tablespoons of oil in a frying pan and sauté the grated beetroot and carrot together with the vinegar over medium-low heat for 10 minutes, stirring occasionally (the vinegar preserves the beet's bright color).
  2. In a large pot, heat the remaining oil and sauté the onion until soft, about 5 minutes.
  3. Add the vegetable stock, potatoes, cabbage, and bay leaf, and bring to a boil. Reduce heat and simmer for 15 minutes.
  4. Stir in the sautéed beet and carrot mixture along with the tomato paste and garlic.
  5. Simmer for a further 15-20 minutes, until all the vegetables are tender.
  6. Season with salt and pepper, and adjust the vinegar or lemon juice to taste for brightness.
  7. Remove the bay leaf, ladle into bowls, and top generously with fresh dill.

Introduction: Borscht exists in countless versions across Eastern Europe, but the Lenten or 'postny' version, made entirely without
meat stock, sour cream, or butter, is what appears on Orthodox tables throughout Great Lent and the Nativity Fast
before Christmas. Its vivid crimson color comes purely from beetroot, and a splash of vinegar or lemon at the end
keeps the color bright and the flavor balanced between earthy and tangy.

Cultural Background: Borscht exists in countless versions across Eastern Europe, but the Lenten or 'postny' version, made entirely without
meat stock, sour cream, or butter, is what appears on Orthodox tables throughout Great Lent and the Nativity Fast
before Christmas. Its vivid crimson color comes purely from beetroot, and a splash of vinegar or lemon at the end
keeps the color bright and the flavor balanced between earthy and tangy.

Tips: Cooking the grated beets with a little vinegar first is the classic trick for keeping borscht a vivid red rather than a dull brown. Borscht tastes even better the next day, once the flavors have had time to meld. For a heartier version, add cooked white beans along with the cabbage.

Variations: Add sauerkraut in place of some of the fresh cabbage for a tangier, more traditional variation. Stir in a spoonful of Lenten (cashew or soy-based) sour cream substitute for a creamier finish. Add mushrooms sautéed separately for extra umami depth.

Storage: Refrigerate in an airtight container for up to 5 days. Freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in a covered dish until
piping hot.

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