Description
A delightful twist on traditional Ukrainian borscht, this recipe incorporates coconut milk and lemongrass for a unique flavor profile.
Ingredients
Scale
- 4 medium beets, peeled and grated
- 1 large onion, diced
- 2 medium carrots, peeled and grated
- 1 medium potato, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 stalk lemongrass, trimmed and smashed
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh dill, for garnish
- Sour cream, for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the grated beets, carrots, and diced potato to the pot. Cook for another 5-7 minutes, stirring occasionally.
- Stir in the garlic and red bell pepper, cooking for an additional 2 minutes until fragrant.
- Add the vegetable broth, coconut milk, smashed lemongrass, tomato paste, apple cider vinegar, and sugar. Bring the mixture to a boil.
- Reduce the heat to low and let the borscht simmer for 30-40 minutes, or until the vegetables are tender. Stir occasionally.
- Remove the lemongrass stalk and season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh dill and a dollop of sour cream if desired.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions.
- Substitute the coconut milk with heavy cream for a richer flavor, or use almond milk for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: varies
- Fat: 7g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: varies
- Protein: 3g
- Cholesterol: 0mg
Keywords: Ukrainian Borscht with Coconut Milk & Lemongrass