Borscht Soup (Lactose Free!)
Hello everyone, welcome back to another delicious lactose free recipe. This week’s recipe is a classic East European borscht made from delicious beetroots. I was inspired to make this soup as an homage to my Oma who used to make a similar version for my mum when she was growing up. Borscht is classified as a sour soup. The white vinegar is what gives the soup its iconic sour taste. Some people find this overpowering. I suggest only adding a very small amount of vinegar at a time and tasting it until it reaches a level you like. Use fresh dill as well.   This recipe requires you to work with beetroots. They might be delicious, but they also stain everything very bad. Please use gloves.   The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Servings: 8 yield(s)
Prep Time: 40 mins
Cook Time: 60 mins
Total Time: 100 mins
Ingredients
  • 3 Large beetroots
  • 5 cup Chicken stock
  • 3 cup Water
  • 3 Potatoes
  • 2 Carrots
  • 3 Celery stalks
  • 1 Small capsicum
  • 1 Large brown onion
  • 3 tbsp Tomato paste (or tomato sauce )
  • 1 Can white cannellini beans
  • 3 Bay leaves
  • 3 tbsp White vinegar (Optional, add in a little at a time tasting as you go until you are satisfied)
  • Salt & pepper (season to taste )
  • 4 tbsp Fresh dill (chopped finely) (plus extra to garnish )
  • 3 Garlic cloves (grated)
  • Lactose free sour cream to serve
Instructions
  1. The first step is to prepare all the vegetables. Start with the beetroot. Wash and peel the beetroots.
  2. Grate them well. Make sure you use gloves as they are very messy to deal with.
  3. Peel the potatoes and cut into small cubes. Place in a bowl of water until ready to use.
  4. Peel the carrots and slice them thinly.
  5. Dice the celery and onion. Place in a large bowl. Remove the seeds from the capsicum and dice. Place with the celery.
  6. Place the grated beetroot and small amount of oil in a large saucepan and place over a medium heat. Keep stirring and cook until the beets are softened.
  7. Next we can add in the chicken stock and the water. Add in the potatoes (you will need to drain them before adding them) and carrots and cook until softened.
  8. In a separate saucepan add the onion, celery and capsicum. Cook until softened and lightly golden.
  9. Add the tomato sauce and stir thoroughly for a minute.
  10. Add this mixture to the soup.
  11. Add in the rest of the ingredients (beans, bay leaves, garlic and dill) and keep cooking for another ten minutes.
  12. Season the soup with the vinegar, salt and pepper until you are satisfied with the taste.
  13. Remove the bay leaves before serving.
  14. Serve in a large bowl with a dollop of lactose free sour cream and a sprig of fresh dill.
  15. Congratulations you have now made Easter European Borscht.
  16. Serve, devour and enjoy.