Bret’s Vegetarian Borscht
Recipe courtesy of Chef Bret Karpowich, In Common
In our October 2021 video, Chef Bret Karpowich from In Common shows how quickly and easily a hearty vegetarian soup can come together. This recipe can be prepared in just over an hour if you’re using the roasted vegetable method, or in a slow-cooker, “set it and forget it,” as Bret says.
Slow Cooker Method:
- Peel and cut your beets, carrots, potatoes and sweet potatoes into bite-sized pieces.
- Dice your onions and mince your garlic. OPTIONAL: Saute them in a little cooking oil until translucent.
- Place all your vegetables into a slow-cooker and set it to LOW for the day.
- At the end of the day, taste and season as desired with salt & pepper.
Oven-Roasting & Stovetop Method:
Peel and cut your beets, carrots, potatoes and sweet potatoes into bite-sized pieces.
Toss them with a little cooking oil and season them with a little salt.
Roast your root vegetables on a baking tray until they are par cooked, with a little golden colour.
In a large pot sauté diced onions and minced garlic with a little oil until onions are translucent.
Add the roasted vegetables and vegetable stock to the pot.
Simmer 20 min or until root vegetables are fork tender.
Season with salt & pepper to taste.
Serve this delicious soup with a generous dab of Dill Feta-Yogurt Crema!
Watch Chef Bret Karpowich make this delicious soup and the Dill Feta-Yogurt Crema garnish in our October 2021 video!
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