alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Vegetable Borscht with Kefir

Serves 4.

    Share

    Vegetable Borscht with Kefir

    This comforting and colourful soup will certainly help you meet your daily requirement for vegetables. Rich in antioxidants, it makes a satisfying, probiotic-rich meal when accompanied by slices of cheese and chunks of fresh artisan sourdough bread.

    Advertisement

    Kefir tip

    When adding kefir—or any probiotic-rich food—to heated dishes, always do so when you’ve removed the dish from the heat, as overheating destroys beneficial bacteria. Simply make certain the kefir has been at room temperature for a while before adding to prevent it from overcooling your soup.

    Advertisement

    Vegetable Borscht with Kefir

    Ingredients

    • 1 1/2 Tbsp (22 mL) butter
    • 3 beets, finely shredded
    • 1 small carrot, finely shredded
    • 1/2 large onion, finely shredded
    • 1 very small purple top turnip, peeled and finely shredded
    • 1 cup (250 mL) shredded red cabbage
    • 2 1/2 cups (625 mL) low-sodium vegetable or chicken stock
    • 1 1/2 Tbsp (22 mL) red wine vinegar
    • 1 tsp (5 mL) coconut palm sugar or sucanat
    • Salt and pepper, to taste
    • 2 tsp (10 mL) cornstarch
    • 2 tsp (10 mL) water
    • 1/4 cup (60 mL) plain kefir
    • 1 Tbsp (15 mL) chopped chives
    • 4 lemon slices (optional)

    Nutrition

    Per serving:

    • calories135
    • protein5g
    • fat6g
      • saturated fat4g
      • trans fat0g
    • carbohydrates17g
      • sugars9g
      • fibre3g
    • sodium158g

    Directions

    01

    Melt butter in large saucepan over medium heat. Add beets, carrot, onion, turnip, and cabbage. Sauteu0301 until vegetables are glazed, about 4 to 5 minutes. Add stock, vinegar, sugar, salt, and pepper. Cover and reduce heat. Simmer for 40 minutes or until veggies are soft.

    02

    In small dish, combine cornstarch and water. Stir resulting paste into soup. Stir well over medium heat until soup begins to thicken. When soup reaches desired consistency, remove from heat and stir in kefir.

    03

    Ladle soup into 4 bowls and top with a sprinkle of chives. Place a thin slice of lemon on top of each bowl, if desired.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.