Ingredients
- Ingredients - Serves at least 6
- 2 carrots, peeled, grated
- 1 large onion, peeled, diced
- 2 ribs of celery, in 3mm moons
- 3-4 cloves garlic, crushed
- 1T tomato paste
- 1T miso paste
- 1tsp smoked paprika
- ½tsp white pepper
- 3-4 beetroot, peeled and grated
- ¼ of a large cabbage
- 2 large potatoes, peeled and cubed
- water
- 2 spring onions, shredded
- fresh nutmeg
- pepper
- flaky salt
- sour cream to serve (optional)
Vegetarian Borscht
Method
- In a stock pot, over a low to moderate heat, sauté your onion, garlic, carrot and celery
- Do not rush this process as rendering the aromatic sweetness from these humble staples, without browning them, is the basis of any worthy vegetable soup
- This takes 15-20min if done right
- Add the tomato paste and sweat out for 2-3min, followed by the miso paste, smoked paprika and white pepper
- Add the beetroot, red cabbage, potato, water to cover and herbs
- Simmer until tender
- Season with freshly grated nutmeg, cracked pepper, and flaky salt
- Top with sour cream and finely shredded spring onions
Comments
Delicious as it might be borscht need not rely on a beef stock base - mighty miso paste packs all the savoury underpinnings necessary for this visually arresting winter soup.
