Vegetarian Borscht Recipe

As the days grow shorter and the chill of autumn settles in, there's nothing quite like a steaming bowl of homemade borscht to bring warmth and colour to your table. This traditional Ukrainian recipe, shared by a dear friend, is a vibrant vegetarian take on borscht, featuring the earthy, rich flavours of beetroot. Eating a variety of colours, or "eating the rainbow," is one of the simplest ways to ensure we're getting a range of nutrients. Beets, with their deep red hue, are packed with antioxidants, fiber, and vitamins, making them perfect for a nourishing, cozy meal this time of year. Try this dish for a taste of Ukraine and a celebration of seasonal eating!

Ingredients:

1 large fresh raw beetroot, grated

1 white onion, finely sliced

½ white cabbage finely sliced

1 large or 2 medium potatoes, peeled and cut into 1cm cubes

1 carrot, grated

1/4/-1/2 stick of celery

¼ chunk of parsnip (optional)

1 bay leaf

1 tin of butterbeans

1 tin of tomatoes

Fresh dill/parsley

1) Add potato cubes, cabbage, ½ stick of celery, ¼ parsnip (optional), 1 bay leaf and bring to the boil then simmer for 15 min until the potatoes are soft. Season with salt and pepper.

2) Meanwhile, pan fry the grated carrot, beetroot, onion in some oil for 10 mins. Add 1 tin of chopped tomato and heat for another 10 mins.

4) Add the fried vegetables to the main soup pan along with a tin of butter beans. Simmer for another 10-15 minutes.

5) Add fresh herbs: parsley and/or dill

6) Serve with a scoop of sour cream. If you are diary intolerant, coconut yoghurt makes a great alternative.