Vegan Summer Cold Borscht
As the temperatures rise, there's nothing quite like a bowl of Summer Cold Borscht to cool you down and invigorate you with healthy nutrition. This vibrant, chilled soup is a traditional Eastern European dish that showcases the earthy flavors of fresh beets, crisp cucumbers, and fragrant dill. Preparing this delightful dish is a breeze. It's a wonderful addition to any summer gathering or a quick weekday meal.
Ingredients
- 4 medium beets, peeled
- 2 medium cucumber, seeded, peeled and diced
- 2 cup vegan sour cream (reserve 1/2 cup for topping)
- 1 1/2 cups vegetable broth
- 1/4 cup green onion
- 1/4 cup fresh dill, chopped + 2 tablespoons for garnish
- 1 tablespoon lemon juice
- 1 teaspoon coconut vinegar (optional)
- salt and pepper, to taste
Instructions
- Cut the beets and carrots into cubes and put in a pot. Boil in water until tender, about 35 minutes.
- Remove beets with a slotted spoon and allow to cool. Then put in a blender with vegetable broth, cucumbers, green onion, lemon juice, vegan sour cream, dill, and coconut vinegar if using. Blend well.
- Refrigerate the soup for at least 1 hour to allow the flavors to meld and the soup to become chilled. Ladle the cold borscht into bowls and garnish with extra beet shavings, sour cream, or more fresh dill, if desired.