The Russian beet soup is one of my favorite wintertime recipes. Very wholesome and vegan, I’ve adapted the recipe from “Angel Foods: Healthy Recipes for Heavenly Bodies” by Cherie Soria.
- 1/2 tsp. olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 carrot, diced
- 4 Cups vegetable broth
- 1/2 lb. beets, diced
- 1/2 tsp. date paste (optional)
- 1/2 tsp. sea salt
- 2 tsp. fresh parsley, dill, or chives, chopped
- 3/4 Cup sour cream (optional)
Heat soup kettle to medium and season with oil. Sauté onions and garlic until soft, about 5 minutes. Add small amounts of water, if needed, to prevent sticking. Add remaining ingredients, except fresh herbs, and cook until tender, about 20 minutes. Puree half of the soup in the blender and return to pot. Serve hot, topped with fresh herbs and sour cream.