A one pot, easy and heathy meal, this roasted red beet bean soup (red borscht) can is delicious time save and can be made vegan or vegetarian as well.
Hi my dear friends, I hope your week is up for a good start! Mine so far has been good, lots of good food and so far I have been able to keep the sweets under control and get some much needed vegetables into my body. One delicious and healthy way to enjoy lots of yummy veggies is by eating this roasted red beet bean soup that is loaded with good for you stuff. This is actually called “Ukrainian Borscht” and is very popular in Eastern Europe. As a kid, I used to ask my mom to make this soup for me on a weekly basis. Its sweet and tangy, it tastes amazing, and the fiber from all the veggies will keep you satisfied for a long time.
This roasted red beet bean soup has a very nice red color that comes from the beets, and actually you can’t even taste the beets, they get soft and tender, so the soup will acquire their beautiful color and their sweet flavor. This soup can be made vegetarian or actually vegan. I used pork in mine, because thats how I prefer it and thats how my husband loves it. For a vegetarian version, just skip the meat and double the bean portion, or you can add some chickpeas as well. Also for a vegan/vegetarian version substitute the chicken bone broth for vegetable broth, and you will see, you will lick your bowl clean – its that good!
This roasted red beet bean soup is also very easy to make, its that “One Pot” type of meal, and for a shortcut, now some stores like BJ, Whole Foods and Trader Joe’s sell pre-packaged roasted red beets, which is such a time saver. If you are using store bought roasted red beets you are cutting the cooking time in half and the soup will be ready in under one hour.
This healthy and full of vitamins roasted red beet and bean soup is not only delicious, but good for you waist too! The traditional version is made with cabbage not beans, but I wanted to increase the protein in mine so I used cannelini beans here. For the vega/vegetarian version I recommend using beans and cabbage, it adds so much texture, and it’s also very filling.
This is the type of meal that reminds me of childhood, we still love it dearly and even when its 90F outside I still love to have a bowl. For the last three weeks I made a huge pot of this soup every single Saturday, but didn’t get a chance to snap some pictures until last one. We like it so much that the soup is gone by the end of the day. This roasted red beet bean soup is a nice way to make your children eat their veggies, they will love the beautiful color, and one of my friends tells her children that this is strawberry soup and they love it 🙂
Well, I hope you give it a try, and you will enjoy it as much as we did! Traditionally the soup is served with sour cream, to balance the sweetness form the beets, so don’t skip on it!
- 1 lb pork lion, cubed in 2x2 inch pieces
- 6 small or 3 large red beets
- 3 medium potatoes, peeled and cubed
- 4 carrots, peeled and shredded
- 1 cup cooked cannellini beans / 3 cups for vegan vegetarian version, can be substituted with chickpeas
- 3 small onions, peeled and finely chopped
- 1 large tomato, chopped
- 1 red bell pepper, chopped
- 4 bay leaves
- 5 cloves garlic, minced
- 6 ounces tomato paste
- 2 cups chicken bone broth / vegetable broth for vegan or vegetarian version
- 5-6 cups hot boiled water
- ½ cup canola oil
- juice of one lemon
- salt and pepper to taste
- sour cream - to serve
- parsley - for garnish
- If using raw beets, wash them and roast them in the oven at 375F for 40 minutes, turning once mid cooking. Once the beets are tender, remove from oven, peel and grate.
- If using store bought roasted or boiled beets, grate them and set aside.
- In a large soup pot, over medium heat add the canola oil, once the oil is hot add the meat and brown it. Once the meat started to brown, add the chopped onions and garlic, cook until onions start to soften and get golden brown.
- Add the shredded beets and carrots and cook for 10 minutes, until carrots start to get tender.
- Add the tomato paste, chopped tomato, and chopped bell peppers, salt and pepper to taste and the lemon juice, stir and add the chicken stock, cook for another 10 minutes.
- Add 6 cups of boiled hot water, bay leaves and potatoes, cook on low heat until potatoes are tender, but not crumbly. Once the potatoes are cooked, rinse the beans under cold water and add to the soup. Stir everything gently, taste and adjust for salt and pepper.
- To make the soup more tangy, add a little more lemon juice. If the soup is too thick add more boiled hot water.
- Let the soup boil for 3 minutes on low heat and remove from heat.
- Serve with sour cream and fresh chopped parsley.