Fast & Easy Borscht Recipe: The Secret Ingredient Will Leave You Speechless!

Create a veggie stock by peeling and roughly chopping carrots, onions, celery, peppers, ginger, tomatoes, parsnips, and sweet potatoes; add to a pot with water and bring to a boil.

Simmer until the carrots are tender.

Dice onions and mince garlic; peel and slice 6 carrots into thin half rounds.

Grate 2 of the carrots for the soup base.

Cut potatoes into big chunks.

Heat sunflower oil or rapeseed oil in a pot; add diced onions and let them sweat.

Add minced garlic and grated carrots; sauté to build flavor.

Stir in tomato paste and diced tomatoes; sauté until fragrant.

Add the veggie stock gradually, mixing well.

Add chunks of yams and potatoes, followed by diced peppers and sliced celery.

Add vinegar for tanginess, or substitute with lemon juice.

Finish with the green part of spring onions and parsley; season with salt and pepper.

Equipment Needed

Dietary

Allergens