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:

1. Peel and cut your beets, carrots, potatoes and sweet potatoes into bite-sized pieces.
2. Dice your onions and mince your garlic. OPTIONAL:  Saute them in a little cooking oil until translucent.
3. Place all your vegetables into a slow-cooker and set it to LOW for the day.
4. At the end of the day, taste and season as desired with salt & pepper.  

Oven-Roasting & Stovetop Method:

1. Peel and cut your beets, carrots, potatoes and sweet potatoes into bite-sized pieces.
2. Toss them with a little cooking oil and season them with a little salt.
3. Roast your root vegetables on a baking tray until they are par cooked, with a little golden colour.
4. In a large pot sauté diced onions and minced garlic with a little oil until onions are translucent.
5. Add the roasted vegetables and vegetable stock to the pot.
6. Simmer 20 min or until root vegetables are fork tender.
7. Season with salt & pepper to taste.

Serve this delicious soup with a generous dab of Dill Feta-Yogurt Crema!

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