“Health is wealth!” Quite an accurate description of a publicly listed company called `Chicken soup for the soul`. NASDAQ:CSSE

All soups are not created equal. Some are really ‘Weiss’ souls and others simply chase the blues away. Let’s scoop up some more of that wisdom in this month’s soup recipe, the vibrant coloured vegan friendly borscht. Chetana Parameswar tells us more.

Borscht is essentially sour soup originating from the Eastern European region. It used to be made from fermented leaves and stalks of the common hogweed leaves. However, over a period of time, it got replaced with other vegetables such as beets.

Who doesn’t love a bowl of warm comforting soup in winter?

 To make this delicious nutritious goodness, you’ll need:

Ingredients for the Borsch soup

  • 1 medium-sized beet (peeled and cubed or grated)[I have used a raw beet and not the pre-cooked vacuum sealed one. It’s best to work on with a large grating blade]
  • 1 medium carrot (cubed)
  • 2 medium-sized potatoes (peeled and cubed)
  • 1 large onion (peeled and diced)
  • 3 cloves of garlic (peeled and sliced)
  • A small piece of white cabbage (washed, cut, and thinly sliced. Here, I used the purple one instead)
  • 1 stick of celery (leaves and all)
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon of olive oil (or cooking oil of your preference)
  • Vegetable stock
  • ¼ cup tomato paste or ¾ cup pureed tomatoes
  • 2 small bay leaves
  • 1 tablespoon lemon juice (add as per your preference)
  • A dollop of sour cream (vegan or dairy) to garnish (optional)
  • Dill, parsley, coriander, or herbs of your choices to garnish



  1. Use a heavy-bottomed pot for cooking the Borscht. Start with heating the oil. Once hot, add the onion and garlic. Sauté until the onion is cooked and starts to brown.

    Step 1 of making the Borsch soup

  2. Add the other vegetables – beets, carrots, potatoes, celery, and cabbage. Sauté for about 4-5 minutes.

    Step 2 of making the Borsch soup

  3. Add the bay leaves and sauté for about a minute.
  4. Add the vegetable stock and cover and cook on a medium flame for about 15-20 minutes.
  5. Adjust the seasoning as per your preference, switch off and add in the lemon juice and stir.
  6. Serve with a garnish of sour cream and herbs.
  7. Enjoy just by itself or with some garlic bread, bread rolls, or a slice of rye bread.

Here’s to a hearty healthy new year to all you souperstars!

Disclaimer: Opinions and methods expressed are solely of the writer. Namaste Switzerland does not undertake any obligation or liability which may arise from the content.