Aleppo Pepper Spiced Vegetarian Borscht
A hearty, well-rounded, sweet, tangy, savory, hot dill beet soup loaded with fava beans, carrots, cabbage, and potatoes with a kick of Aleppo peppers and cool sour cream, the combination surprisingly goes very well together and will have you going for more.
Servings 4
Calories: 300.41kcal
Ingredients
Seasoning Liquid Mixture
- 2 tablespoons white sugar
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 3 cloves garlic minced or garlic pressed
- 1 cup of fresh-picked dill leaves
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
Soup Base
- 2 tablespoon olive oil
- 1 cup onion small diced
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- 3 tablespoon tomato paste
- 1 tablespoon ginger paste
- 4 cups low-sodium vegetable broth
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ½ teaspoon Aleppo pepper flakes
- 2 bay leaves
- 3 cups cabbage large diced (1-inch squares)
- 1 cup carrots medium diced
- 1 ½ russet potato medium diced
- 3 cups beets shredded
- 9.8- ounce can of Greek Gigantes beans
Topping and Garnish
- ½ cup reduced-fat sour cream
- Freshly picked dill
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Seasoning Liquid: Finely chop the dill and place it in a small mixing bowl. Then combine with sugar, soy sauce, vinegar, garlic, dill, and ground black pepper, and set aside to add to the soup at the end.
- Make the Soup Base: Heat oil in a large Dutch oven on medium-high heat. Then add the onions, salt, and thyme and cook for about 5 minutes or until the edges of the onion are browned. This will help create the deep flavor needed for this soup.
- Add the tomato and ginger paste and occasionally stir to break down the paste for 2 minutes.
- Cook the Vegetables: Then add the broth and stir until the paste mixture is dissolved into the liquid. Then reduce the heat to medium-low. And add coriander, cumin, Aleppo pepper flakes, bay leaves, cabbage, carrot, potatoes, beets, and fava beans and gently combine, not to break the cooked fava beans.
- Cover and simmer for 25 to 30 minutes. The soup will be ready for the next step when the potato and carrot are tender.
- Remove the bay leaves and mix in the liquid seasoning mixture. Then taste the soup's liquid and season with salt if necessary.
- Bowl Up: Serve with two tablespoons of sour cream per serving and garnish with fresh-picked dill.
Video
Nutrition
Calories: 300.41kcal | Carbohydrates: 30.51g | Protein: 19.84g | Fat: 11.9g | Saturated Fat: 3.75g | Cholesterol: 41.24mg | Sodium: 324.35mg | Fiber: 6.33g | Sugar: 13.16g
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