Yellow Beet Borsht

Traditional beet borsht has a bright brilliant red color. Red beets can be hard to work with because they stain everything, including your hands and the countertop. This borsht recipe was made using golden yellow beets, which produced a beautiful yellow soup that tasted lovely and didn't stain anything. 

Yellow beets also have a thinner skin and are easier to peel. 

I went to my local market with the intention of buying regular red beets to make regular red beet borsht recipe. However, the produce department was out of the red beets and instead had large beautiful bulbs of yellow golden beets. Not wanting to go to another market, I thought I'd try my borsht recipe using the yellow beets.

The beets look very light red on the outside, but when you cut them open, they are bright yellow!

The soup result was interesting. The yellow borsht didn't have the deep "earthy" beetroot flavor that I'm used to when we eat the red beets, but it had a sweet mellow flavor with a tinge of "earthy" taste that produced a very different, but delicious, soup that I enjoyed both hot and chilled. 

Nutritionally, red beets and yellow beets fairly similar; however, the yellow beet also contains additional nutrients that are found in yellow-orange vegetables such as carrots. As with red beets, yellow beets are high in fiber and are very cleansing, making them a worthwhile addition to add to your juicer when making fresh juice. 

This easy vegan recipe can be made using red or yellow beets- your choice! 

It tastes good hot but it tastes exceptional chilled-again your choice!

It's 96,  hot, and humid here today! 
Chilled was my choice, and it was DELICIOUS!

Ingredients:  

Avocado or olive oil spray

2 cups of chopped onions

½ cup of diced carrots 

3 large cloves garlic, peeled and chopped

1 medium white potato, diced (1 cup)

3 cups of peeled, uncooked, cubed beets (1 large or 2 medium beets)

3 cups of water (2 cups Instant Pot)

4 cups vegetable broth

2 tablespoons rice vinegar

½ teaspoon Himalayan Salt and ¼ teaspoon pepper

Directions for Instant Pot:

Press sauté function, add onions, carrots, and garlic and sauté for about 5 minutes, stirring as needed. Add potatoes, beets, water, salt and pepper, broth, and rice vinegar. Cancel sauté function, secure lid, close steam valve, and set to pressure cook for 7 minutes. When done, manually quick-release steam according to the manufacturer’s instructions. When all steam is released, carefully remove the lid. Using an immersion blender, blend partially. Allow to come to room temperature and then chill the soup in a bowl in the refrigerator overnight. 

Directions for stove top:

In a wide soup pot, saute onions, carrots, and garlic for 5 minutes, stirring as needed. Add potatoes, beets, water, salt and pepper, broth and rice vinegar. Bring to a boil and then lower to simmer and simmer covered for about 25-30 minutes until beets and potatoes are soft. When done, use an immersion blender and blend soup partially. Chill in refrigerator overnight if you would like to eat the soup chilled.

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My Notes: 
1. All of my recipes are gluten-free 
2. The majority of my recipes since 2018 are vegan; prior to 2018 the recipes were a mix of vegetarian and vegan. 
3. If you are not vegan or don't have to eliminate dairy, this recipe will taste good with a dollop of sour cream or Greek yogurt in each bowl. That's the way my Russian ancestors ate their borsht.

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