Part 6/10:
This beet-based borscht is packed with antioxidants, vitamins, and minerals, making it both a healthful and visually stunning soup.
Preparation:
Vegetables like onion, garlic, celery, carrot, and bell pepper are shredded using a food processor or chopped by hand.
The soup features shredded cabbage, beetroot, dill, tomato paste, and optional pickle juice for brightness.
Cooking Process:
The shredded veggies are cooked until soft, then combined with spices, vegetable stock, and cooked gently for 15-20 minutes. The vibrant magenta color is visually striking, and advanced garnishes like plant-based Greek yogurt and fresh dill complete the presentation.
Personal Touch: