❄️ 😋 The best borscht (red beet soup) recipy for a snowy day! 😋❄️

We are open today and baking! You can stop by (drive safely) and get your fresh baked bread, or pick it up tomorrow. Home today? Try making a yummy nurturing borscht (red beet soup). See recipe below.

Friendly reminder to place your Hävenly order for pick-up Monday through Friday 1- 4 pm! As you know, we will always try to accommodate spontaneous visits outside of these hours, but if you can order ahead of time, the pick-up process will be smoother with less waiting time. Need to stop by after 4 pm?  Just email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up.

Try this delicious and nourishing vegan borscht recipe!

Try this Vegan Borscht Recipe on a Snowy Day!
We have quite the snowstorm hitting Boulder and surrounding cities today. We hope everyone stays safe and enjoy the time with their family. My girls are about to go sledding. When they get back this nourishing red beet soup (borscht) will wait for them!

I'd like to make a shout out to Matt and our amazing baking team for daring the weather and baking today. If you are out and about, feel free to stop by our bakery. Maybe grab a Rustic Loaf that will go great with this vegan borscht!

The borscht is made with red beets and cabbage. It's quick to make as you don't need to roast the beets and you can cut the veggies coarsely.  Feel free to substitute ingredients to your liking with veggies you have at home. We found this recipe from Nirvana Cakery and love it! We recommend serving it with dill and plenty of fresh squeezed lemon juice, apple cider vinegar or sour cream. 

This recipe uses a leek. Wondering how to quickly wash and rinse it? Simply cut off the very end of the leek (where the roots are) and then slice a cut along the entire leek. You then take the leek under running water and "open it up" like a book. That way you can quickly and easily rinse out any dirt!
 

Ingredients

Yields 6 portions.

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 2 celery sticks, chopped

  • 1 leek, chopped

  • 2 medium carrots, cubed

  • 1 bay leaf

  • 1 teaspoon caraway seeds

  • 2 garlic cloves, chopped

  • 3 medium beetroot, peeled and cubed

  • 2 medium potatoes, peeled and cubed

  • 6 cups water/vegetable stock/broth (1 1/2 liters)

  • 1 small red or white cabbage, shredded

  • 1 can butter beans (optional)

  • sea salt & black pepper

  • 2-5 tablespoons raw apple cider vinegar

To serve:

  • bunch of dill, chopped (if you can't get fresh dill try dried)

  • vegan or regular sour cream

  • raw apple cider vinegar or lemon juice

Instructions

  1. In a large pot heat 2 tablespoons of olive oil.  You can coarsely chop the vegetables unless you prefer to cut them more finely. Add chopped onion, celery, leek, carrots and bay leaf and leave to soften for about 10 minutes stirring frequently.

  2. After 10 minutes add garlic, caraway seeds, beetroot, potatoes and water. Bring to a boil and leave to simmer for about 15-20 minutes.

  3. Add cabbage and beans and simmer for 10-15 minutes until everything is soft.

  4. Season with sea salt and black pepper and stir in 2-5 tablespoons of apple cider vinegar.

  5. Serve with plenty of chopped fresh dill, extra apple cider vinegar or lemon juice.

                                                                 Enjoy!

Katarina SchareComment