Passion Beet Borscht

This is a creamy version of the classic Russian-style soup.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 cups beets, diced
  • 5 cups spring water
  • 1 medium carrot, diced
  • 1 medium parsnip, diced
  • 1 medium onion, diced
  • 1 1⁄2 tsp. caraway seeds
  • 1⁄2 cup red cabbage, chopped
  • 1 tsp. sesame oil
  • 4 tsp. sweet white miso
  • Lemon juice, to taste
  • 1⁄4 cup fresh dill, chopped


  • In a saucepan, add beets in water. Bring to boil, cover, and simmer for about 15 minutes.
  • Add carrot and parsnip and continue to cook over medium heat until vegetables are tender, about 15 minutes.
  • In a skillet, sauté onions with caraway seeds and cabbage in oil until soft. Add onions and cabbage to the soup.
  • Purée miso in a little cooking liquid. Add miso purée to soup and simmer for 3 more minutes.
  • Purée soup in a blender until creamy. Add lemon juice to taste. Garnish with freshly chopped dill.