I am a Russian studies minor, and a former officer of my college’s Russian club. As such, I have had considerable exposure to Russian cooking, including borscht, which is usually made with a meat broth. Since the only must-have ingredient in borscht is beets, it is incredibly easy to make vegan. Tonight I made it with organic local beets, onion, several cloves of organic garlic, two carrots, horseradish, broth, and paprika (which is a bit of a Hungarian touch, I think it’s not a traditional borscht ingredient). I also roasted some potatoes and turnips, which I ate as a topping on the soup.

Naked beets waiting to be diced up. I peel my beets before I cook them, I find it less messy and painful than trying to skin cooked beets. They ooze less when they’re raw.


My jar of horseradish and beet juice. I blame my Russian professor for my addiction to this stuff.


Beets, carrots, garlic, onion, and horseradish simmering away in broth.

Potatoes and turnips roasted in olive oil with kosher salt and crushed pepper. They may not look like much, but these are amazing. The exterior gets very crisp while the inside is so soft and tender that it practically melts when bitten into. I think this is due to high heat–I roast potatoes at 475 for half an hour.

Plated and ready to eat. I pureed the borscht and let it cool to room temperature, then topped it with the roasted potatoes and turnips.

Advertisements