Homemade wholegrain borsch soup with Indian nut sour cream

Vegetable borsch soup with Indian nut shell

What could be better than a refreshing bowl of homemade borscht? Wholegrain, vegetable-rich and Indian nut with sour cream borscht! Indeed! Vegetable-packed, meat- and oil-free borsch soup is one of the most delicious inventions ever, and the Indian nut “sour cream” is the icing on the cake. A tasty combination that will make your tongue drop! It’s also quick and magical to make, and tastes great the next day and even the day after. So, if you’re a soup lover and you also like beetroot, this wholemeal borsch is definitely worth a try! When you start making the soup, don’t forget the sour cream! Stock up on Indian nuts early, because the soup tastes especially good with the vegetable sour cream made from the nuts! 😉

Quantity: 3-4 soup lovers
Preparation time: 45 minutes
Severity: light
To prepare you need:
For the soup:

• 450 g fresh white cabbage (chopped into strips)
• 450 g raw, mild red beetroot (stripped)
• 1 large onion (finely chopped)
• 225 g carrots (grated)
• 4 cloves of garlic (crushed)
• 385 g potatoes (cut into small cubes)
• 1.2 litres of vegetable broth or water to taste
• 1 bay leaf
• 1-2 tablespoons freshly squeezed lemon juice
• 1-2 tbsp maple syrup
• sea salt (to taste)
• 2-3 tablespoons fresh herbs (chopped, to serve).

For acidic flowers:

• 125 g Indian nuts
• 110 ml of water
• 2-3 tablespoons freshly squeezed lemon juice
• sea salt (optional)

How to make borscht?

Place the pot on the heat and add the organic beetroot, carrot and onion. Simmer until the vegetables start to soften (about 8-10 minutes). Add a little water if necessary to prevent the vegetables from sticking to the bottom of the pot. Then add the crushed garlic, cabbage and potato cubes. Simmer until you smell garlic.

Then pour in the stock or water and add the bay leaf. Bring to the boil, then reduce the heat. Let the soup simmer for 20-25 minutes, until the vegetables are soft. Add more stock if you want a more liquid soup.

Remove the pot from the heat, mix in the lemon juice, maple syrup and sea salt. Flavour as desired so that the end result is slightly sweet and sour.

Serve with Indian nut sour cream and herbs. Enjoy!