Holodnik (Summer Borscht)
Servings: 6
Ingredients
- 2 lbs beets around 2-3 large or 5 medium
- 8 cups vegetable stock
- 1/4 cup maple syrup
- 2-3 tbsp vinegar
- 1 1/2 tsp black pepper
Topping:
- 1 English cucumber diced
- 16 ounces vegan sour cream
- 1/2 cup scallions chopped
- 2 tbsp fresh dill chopped
- 1 bage baby potatoes
Instructions
- Place the beets and vegetable broth in a large pot on high heat and bring to a boil. Then reduce the heat and simmer uncovered until the beets are tender, 30 to 40 minutes, depending on the size of the beets. Pull the beets and set aside to cool until they can be handled.
- Add maple syrup, vinegar, 1 tablespoon salt, and pepper to the pot. Peel the cooled beets using your hands or a small knife. Grate the beets on a coarse grater. Add the beets back to the pot.
- Taste the soup to make sure it has enough of both sour and sweet notes. If needs more sweetness, add more maple syrup, by the tablespoonful. If needs more tang, add a little more vinegar, by tablespoonfuls. Cover and chill in the fridge for at least 4 hours, overnight is best.
- Roast the potatoes on a baking sheet in a preheated oven at 400 degrees for 30minutes
- When chilled, mix in cucumber, scallions, and dill to the soup. Serve cold with a dollop of vegan sour cream and a side of hot roasted or boiled potatoes.
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