Vegetarian Borscht with Eggs

Borscht is a hot, savory beet soup perfect for rainy winter days. Our vegetarian version includes hard boiled eggs to bolster the meal, and is finished off with caraway cream, fresh dill, and crisp rye toasts.

What You Get

Mirepoix
Diced beets
Vegetable broth
Eggs
Kantine rye bread
Cooked beans
Caraway sour cream
Dill

What You’ll Need

Butter or olive oil
Salt

Makes 3 servings

Active Time: 5 mins

Total Time: 40 mins

Step 1

Warm ¼ cup olive oil or butter in a soup pot over medium heat. Once warm, add the mirepoix and cook over medium low for 5-8 minutes, or until the onions begin to turn translucent.

Step 2

Add the beets and enough broth to just cover (the beets should be poking out slightly). Add in a pinch of salt, and stir well. Simmer for 25 minutes or until beets are tender.

Step 3

Meanwhile, bring a small saucepan of water to a boil. Add the eggs (1-2 per person), and boil for 7 ½  minutes. Drain, and run under cold water before peeling. Set aside.

Step 4

Slice the rye bread, and toast under the broiler or in a toaster.

Step 5

Fold the beans along with their liquid into the borscht, stir, and simmer for 3 more minutes. Ladle the soup into bowls, and dollop with a big spoon of caraway sour cream and a pinch of dill. Halve the eggs, and nestle on top of the soup. Serve the borscht with the rye toasts and a side salad!

Contains: milk, eggs, wheat.