It’s basically a soup made with beets that originates from Eastern & Central Europe (Russia, Poland, Ukraine, Romania etc). Borscht was something we had growing up and I can remember eating it from when I was a very wee one. If you love beets then this is right up your ally!

Typically served with a boiled potato and sour cream. I changed mine up a bit by adding a little bit of fresh Ginger to the broth and using a Cashew Sour Cream. 




4 Cups of Water

2 Medium Beets, peeled and cut into med cubes

1/2 Small Onion finely chopped

Small knob of Ginger finely chopped 

2 tsp of @bragglivefoodproducts Liquid Aminos 

2 Cloves of Garlic 

2 Tbsp of fresh Dill

1 Medium Carrot cut in two pieces 

1 tsp of Thyme

Salt & Pepper to taste 

2 tsp of @dvashorganics Date Nectar
(this is optional ... I found I needed a bit more sweetness) 


1. Sauté the onion, garlic and the carrot (for flavor and sweetness) for about 5 minutes 

2. Add the beets and seasonings and cover with water 

3. Lower heat to med-low and cover, let cook for about 45 minutes or until beets are tender. Do not let it boil 

5. Remove carrot before serving and eat with boiled potatoes, chives and sour cream