CWB-Style Blended Beet Borscht [Recipe]

My first Borscht

The first time I ever ate (or even heard of) borscht was back in Baltimore when I visited my good friend, Chef Jack Starr at his restaurant about 8 years ago. Maybe more like 9. My how time flies! Way back then, I had not yet acquired a taste for beets, so I was more than slightly hesitant when he put a steaming bowl of blood red liquid in front of me. He’d pureed all the ingredients and turned what’s usually a red brothy soup with chunks of beet, potato, and cabbage into a smooth, creamy masterpiece. He was excited for me to try his take on this traditional eastern European soup, and I absolutely loved it.

I’ve since seen tons of regional variations of this soup. Some include beef or pork; some use savoy or green cabbage instead of purple. Some use tomatoes and very few beets, while others leave out the beets all together. I’ve seen recipes that include potatoes and recipes that don’t. There’s cold borscht and hot borscht, the two prepared totally differently. The spices vary, the consistency varies, and surprisingly, the color varies too. I learned recently that there’s actually a green borscht that features spinach instead of cabbage. Who knew?! 

blended beet borscht

CWB-Style Blended Beet Borscht

Before we left for our 5-day visit to Texas at the beginning of the year, I realized that we had quite a bit of produce in the fridge that we weren’t going to be able to eat before our departure. Included were beets and cabbage, so I asked my buddy Jack what else I needed to make his amazing red pureed borscht. I didn’t want my anthocyanin-rich red and purple ingredients to go to waste. In typical chef fashion, he rattled off the ingredients with no proportions or measurements, so I figured all that out myself. I also used one yellow beet instead of two red ones to tone down some of the earthiness that can sometimes be a bit too much (for me) with red beets. Then I added a few extra ingredients of my own to boost the nutrition and make a CWB-style Blended Beet Borscht
blended beet borscht

Kitchen Tools

One thing I learned in this process is that, as much as I absolutely love my immersion blender, sometimes it’s just not enough to get the fine consistency I want. When I was using it for this recipe, I was disappointed to see that the fibrous ingredients weren’t breaking down the way pumpkin and sweet potatoes do in some of my other soup recipes. I ended up pouring everything into my NutriBullet Pro 900 Series (affiliate link), and was relieved to find that it made all the difference in the world. Use your judgement with your own appliances — you might have a better immersion blender than I do. Just keep in mind that this soup is meant to have nothing “chewable” in it — it’s an entirely smooth, silky consistency, and my little gizmo just couldn’t hack it.">
CWB-Style Blended Beet Borscht
Serves 12
A new take on a hearty traditional Eastern European dish, totally vegetarian and vegan if you use vegetarian broth and skip the sour cream topper.
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  1. 2 tbs extra virgin olive oil
  2. 1 red onion, chopped
  3. 4 ribs celery, chopped
  4. 4 medium carrots (use any color you want)
  5. 1 large red beet, diced
  6. 1 large yellow beet, diced
  7. 1/2 head red cabbage, sliced and chopped
  8. 3 tbs fresh grated horseradish
  9. 1/3 cup chopped fresh dill, plus more for garnish
  10. 3 tsp real or sea salt
  11. 10 cups chicken or veggie broth
  12. 1/4 cup white wine vinegar
  13. Topping: 1 dollop of sour cream per bowl
  1. Heat a stock pot on medium and add the olive oil
  2. Cook the next 6 ingredients for 10 minutes before adding the horseradish, dill, and salt
  3. Cook another 5 minutes, then add broth and vinegar
  4. Reduce heat and allow flavors to meld for another 10 to 15 minutes
  5. Transfer to a high-speed blender and blend until completely smooth and creamy
  6. Serve hot with a dollop of organic sour cream on top
  1. If you have a very high-quality immersion blender, you might be able to save yourself from dirtying up the blender. I found that my immersion blender wasn't strong enough to get the job done.
Cultivated Wellbeing

Roasted Sweet Potato Soup

As promised, today is the day that I share my sweet potato soup recipe using the fresh sweet potato puree I made for Tuesday’s post. This soup is so sweet and rich, you won’t believe there’s literally ZERO added sugar, including natural sweeteners. All the sweetness comes straight from the potatoes, and with all the wonderfully flavorful and warming spices included in this decadent recipe, you’ll be going back for seconds, thirds even! 

Trial and Error – Stick with it!

My first attempt at sweet potato soup a few months back yielded a lumpy baby food-like mess. It wasn’t a mash and it wasn’t a soup. It was this weird soupy mash, and for some reason, it was mealy too. Maybe it was the sweet potato, maybe it was me, I don’t know, but it took a lot of finagling to get it right, at which point I’d lost all track of how I might share it with you, so I decided to wait til this time, when I nailed it.

The lesson I learned was that it’s actually safer to err on the side of (what you might think is) too much liquid for a super starchy soup like this one (or some of the pumpkin soups or celery root soups I’ve made in the past). The reason for this is that you can correct too much liquid by continuing to simmer, stir, and reduce, thereby enhancing the flavor, whereas if you take a too-thick soup off the fire and then try to correct with liquid later, you won’t get the flavor meld you might have gotten with a slow simmer. In any case, I got it right this time, which is why I’m sharing it with you now. Loren called this one “restaurant quality” too! I’ll take the complement and brag it right along to you so you’ll try it at home!

Kitchen Gadgets

I used an immersion blender for this recipe (I swear thing is my best friend), but if you don’t have one, you can use your regular blender (the only downside to that is more clean up — go get an immersion blender). I’ll be sharing my blended beet borscht recipe in the coming weeks, for which my beloved immersion blender just couldn’t do the job. I ended up moving my soup to the Nutribullet for a much MUCH finer blend, which you’ll hear more about when I get that post up. I’ll go as far as to say that it was a move that saved my borscht. So stay tuned for that. ๐Ÿ™‚ In the meantime, feast your taste buds on this glorious delight!

roasted sweet potato soup recipe">
Roasted Sweet Potato Soup
Serves 4
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  1. 3 cups roasted sweet potato puree
  2. 1/2 sweet yellow onion, diced
  3. 1 large carrot, chopped
  4. 1 large clove garlic (mince or press 10 minutes before adding to heat for maximum health benefits)
  5. 3 cups coconut milk
  6. 2 cups almond milk
  7. 1 cup water
  8. 2 tsp fresh grated ginger
  9. 1 tbs coconut oil
  10. 1 tbs apple cider vinegar
  11. 1.5 tsp cinnamon
  12. 1 tsp pumpkin spice
  13. 1 tsp REAL salt or sea salt
  1. Melt 1 tbs coconut oil in a large, deep pot on medium heat
  2. Add diced onion and carrots and cook until onions are translucent (about 5 minutes)
  3. Add pressed garlic and grated ginger, stirring to marry the flavors
  4. Stir in roasted sweet potato puree
  5. Add water, almond milk, and apple cider vinegar, stirring to ensure nothing is sticking to the bottom
  6. Add cinnamon, pumpkin spice, and salt
  7. Continue cooking until all ingredients are fully incorporated, then add coconut milk and reduce heat to low
  8. Use an immersion blender to puree the soup until it becomes one consistency (a regular blender works too -- even better if you have a great blender like a Nutribullet or a Vitamix)
Cultivated Wellbeing

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