Beet Borscht and why you should eat more of it.
Total prep time is less than 45 min.
1 tablespoon sunflower oil
2 large onions, halved and sliced
1,5 cups of parsnips, peeled, cut into 2-inch cubs (buy about a pound of them). You can substitute with 1.5 cups of potatoes or .75 cups of carrots and 0.75 cups or potatoes.
1.5 cups of beets, peeled and also cut into 2-inch cubes (buy about three large beets)
1 large bunch dill, about 1½ cups (75g) loosely packed, plus some for garnish 1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon white pepper, plus more to taste
1/3 cup (80ml) canned coconut milk (the creamy kind) or Greek yogurt or sour cream
If you want to add some tartness to your broscht add 1 tablespoon apple cider vinegar
Greek yogurt and dill for garnishment
In a large saucepan, heat the oil over medium heat and add the onions. Cook, for 5 minutes, stirring occasionally, until the onions look translucent. Add parsnips, beets, and water and bring to a boil over medium-high heat. If there is some foam, happens most often if you add potatoes, skim off the foam.
Add the dill, salt, and white pepper, and reduce heat to low; simmer for 30-40 minutes, or until the vegetables are soft.
For tartness, add the apple cider vinegar but this is optional. Puree the mixture for a full 5 minutes using an immersion blender, or puree in batches in a food processor. Add more salt and white pepper to taste.
Serve the soup hot with a dollop of creamy coconut milk or Greek yogurt or sour cream and a sprig of dill.
Can be made 3 days in advance or freeze it for later, plus check out the benefits of beets.
Don’t throw away your beet greens. They are loaded with vitamines and make a great side dish.