Serves 6
150 min
Chunky Chilled Beet Borscht
Recipe GLPR8d4be153ad557e
A vibrant chilled Eastern European soup brimming with tender roasted vegetables and hearty chickpeas. Beets, potatoes, carrots, and celery are simmered together in vegetable broth until perfectly soft, then chilled and finished with fresh dill and bright lemon juice. This naturally vegan, high-fiber soup is both satisfying and refreshing—ideal for warm weather dining.
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Ingredients
1 tablespoon coconut oil
1 yellow onion, diced
2 garlic cloves, minced
3 celery stalks, sliced
2 carrots, sliced into circles
15 to 20 baby red potatoes, halved or quartered
4 medium-to-large beets, peeled and cut into ½ inch chunks
6 cups vegetable broth
1½ cups cooked chickpeas
½ lemon juice of half a lemon
¼ cup fresh dill, minced
salt and pepper to taste
Directions
Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and fragrant, about 3 to 4 minutes.
Stir in the minced garlic and cook for another minute until aromatic.
Add the sliced celery, carrot circles, halved or quartered baby potatoes, and beet chunks to the pot. Stir to combine all the vegetables.
Pour in the vegetable broth and bring the mixture to a boil over medium-high heat.
Reduce the heat to medium-low and simmer uncovered for 25 to 30 minutes, or until all the vegetables are tender and the beets have released their color into the broth.
Stir in the cooked chickpeas and simmer for an additional 3 to 5 minutes to warm them through.
Remove the pot from the heat and stir in the fresh lemon juice. Season the soup generously with salt and pepper to taste.
Allow the soup to cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours or until completely cold.
Just before serving, stir in the fresh minced dill. Ladle the chilled borscht into bowls and serve cold.
