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Vegan borscht

Vegan Borscht With Rye Croutons

Keri Bevan
A zingy version of this classic cold beet soup, made with gut healthy kefir. Serve vegan borscht with dark rye croutons, vegan sour cream and a sprinkling of dill.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
chill time 2 hours
Total Time 2 hours 45 minutes
Course Main Course, Side Dish, Soup
Cuisine Polish
Servings 4
Calories 241 kcal

Ingredients
  

  • 4-5 beets stems and tops removed
  • 1 cucumber peeled and chopped
  • 1 liter vegan kefir
  • 1 tablespoon wasabi paste
  • 2 tablespoons lime juice
  • 1 handful dill divided
  • 8-10 radishes thinly sliced

Rye Croutons

  • 3 pieces dark rye bread
  • 1 tablespoon olive oil

Instructions
 

  • Top and tail the beets. Boil until tender, about 30-40 minutes.
  • Remove the cooked beets with a slotted spoon and allow to cool.
  • Peel and dice the cucumber.
  • Remove the peel from the cooked beets and grate into a large bowl. You might want to wear gloves.
  • Add the cucumber, kefir, wasabi paste, lime juice and dill (reserve some dill for topping).
  • Chill the borscht for two hours. *see note 2
  • Heat the olive oil in a fry pan and cut the rye bread into crouton sized pieces. Fry the croutons until they are crispy, keeping a close eye that they don't burn.
  • Slice the radish into thin slices.
  • Once your Lithuanian pink soup has chilled, pour it into the blender (you might need to do this in batches.) Blend until you have a smooth and velvety soup.
  • Ladel the borsch into bowls and garnish with croutons, radish and reserved dill.

Notes

  1. To make Lithuanian pink soup gluten free, simply omit the rye croutons.  Or, substitute your favorite gluten free bread and follow the recipe instructions for making croutons.
  2. The flavors of Borscht enhance as it chills.  Two hours is the minium amount of chilling time you should give this recipe.  It's perfectly fine to allow the soup to rest in the fridge overnight.  You can even make it several days in advance, and blend just before serving.

Nutrition

Calories: 241kcalCarbohydrates: 24gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 204mgPotassium: 420mgFiber: 3gSugar: 19gVitamin A: 619IUVitamin C: 12mgCalcium: 345mgIron: 1mg
Keyword vegan borscht
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