Name: Beetroot Borscht Soup
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 4 servings
Ingredients: 20 g dried porcini ((optional)); 1 kg beetroot (peeled and diced); 2 tbsp olive oil ((30 ml)); 1 null onion (large, finely diced); 5 clove garlic cloves (5 cloves (4 finely sliced, 1 whole)); 0.25 tsp dried marjoram ((0.5 tsp dried marjoram and thyme total)); 0.25 tsp dried thyme ((0.5 tsp dried marjoram and thyme total)); 3 null allspice (berries); 2 null bay leaves (dried); null to_taste salt (and pepper); null to_taste black pepper (and salt); 1 litre vegetable stock ((4 cups)); null to_taste date syrup ((or neutral sweetener)); 800 g haricot beans (2 x 400g (14 oz) cans, drained); 120 ml red beet juice (approx. 120 ml (0.5 cup) fermented/sour (or sauerkraut brine), to taste); null to_taste lemon juice ((or apple cider vinegar, for acidity)); null to_garnish fresh dill (chopped); null to_serve vegan cream (or homemade (see below)); 65 g cashews (65g (0.5 cup) raw, soaked and drained); 60 ml water (60 ml (0.25 cup)); null dash lemon juice (to taste); null pinch salt (to taste)

Instructions

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1

If using, make porcini stock by covering dried porcini (20 g) in water (500 ml) and setting aside. Dice beetroot (1 kg) into small cubes or grate in a food processor.
2

Heat olive oil (2 tbsp) in a large, heavy-bottomed pot. Add onion (1) and sauté until translucent and softened.
3

Add garlic (4 cloves) (sliced), dried marjoram (0.25 tsp), dried thyme (0.25 tsp), allspice (3), leaves (2 bay), and a pinch of [salt] and [black pepper]. Sauté until the garlic softens.
4

Add the diced [beetroot] and vegetable stock (1 litre) to the pot (along with porcini stock, if using, carefully leaving any grit behind). Simmer on low heat for minutes (45) until the beetroot is tender. Add haricot beans (800 g) and warm briefly.
5

Season with more [salt] and [black pepper], freshly grated garlic (1 clove), and red beet juice (120 ml). Add a dash of [lemon juice] or [apple cider] for extra acidity if needed. Sweeten with [date syrup] to taste.
6

Cool and refrigerate for a day for deeper flavor, or rest for at least hour (1) if serving immediately. Serve with an optional dollop of [vegan cream] and chopped [fresh dill].
7

To make homemade vegan cream (optional): Blitz cashews (65 g) (soaked and drained) with water (60 ml), a dash of [lemon juice], and a pinch of [salt] until silky smooth.