SPICY LOADED VEGETABLE BORSHTSo I just couldn’t find a Borscht recipe that encompassed all the flavors and vegetables that I wanted in this “ must eat” comfort soup for these recent frigid temperatures! My Spicy Loaded Vegetable Borscht is the answer to keeping warm this winter! I’ve used a few unconventional seasonings in my version of Borscht, such as Berber spices and Harissa as well as the traditional caraway, cumin and dill to make this soup interesting! My Spicy Loaded Vegetable Borscht is a fusion of heat, flavor and ethnicity!
Enjoy My Spicy Loaded Vegetable Borscht with crusty bread and
a glass of wine and wait till this weather blows over! Keep Warm!


1/4 cup olive oil
2 organic onions, peeled and chopped
4 organic garlic cloves, peeled and sliced
3 organic stalks celery, chopped
2 organic carrots, sliced
1 organic parsnip,sliced
1/4 bulb organic fennel,chopped
8 cups of organic chicken or vegetable broth
2 bay leaves
1 tablespoon dried dill
1&1/2 teaspoons dried cumin
1 teaspoon caraway seed
1&1/2 teaspoons berbere spice, frontier
2 teaspoons harissa spice, frontier
Salt and pepper to taste
4 organic potatoes,sliced
6 organic beets,sliced
1 medium organic cabbage, shredded
1 flat leaf parsley,roughly chopped
2 Tablespoons sherry vinegar
Water to thin
Plain Greek yogurt to serve

In a large stockpot, heat oil medium high
Add first six ingredients, cook until vegetables are softened
Add seasoning and spices
Add broth
Add potatoes, beets, cabbage and parsley
Add vinegar
Lower temperature and simmer for 45 minutes
Thin with water if necessary
Ladle into bowels with a dollop of Greek yogurt
Serve with crusty bread and Wine, ENJOY!!


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Enjoy more wonderful vegetarian recipes in the Simply Natural Gourmet Cookbook

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