Borscht is as beautiful as it is nutrient dense. Made with deep-red-colored beets and topped with a swirl of dairy-free cream, you will certainly channel your inner bubbe when you make this one.
Prep Time: 5 minutes Cook Time: 45 minutes Makes: 8 servings
3 large red beets, peeled and diced
2 large carrots, diced
1 large onion, diced
2 tablespoons (30 ml) avocado oil
6 cups (2.7 kg) Beef Broth
⅓ cup (80 ml) coconut cream
1 tablespoon (7 g) tapioca starch
Sea salt + pepper to taste
In a large stockpot over medium-heat, sauté the beets, carrots and onion for 15 minutes in the avocado oil. Next, add in the beef broth and bring to a simmer. Allow the vegetables to simmer for about 30 minutes, or until tender.
In a large blender puree the soup mixture, doing so in small batches if necessary.
Pour the soup back into the stockpot and turn the heat to low. Introduce the coconut cream and stir well.
In a small bowl or cup, take about a quarter cup (60 ml) of the soup and combine it with the tapioca starch. Mix it well to make a slurry, and then pour it back into the stockpot. Stir well and allow the soup to thicken over the next few minutes.
Add sea salt and pepper to taste and serve hot.
Bubbe’s tip: I want that you should make this gorgeous! Just spoon a dollop of dairy-free sour cream or coconut cream for a culinary delight.