Borscht with coconut milk and ginger is my personal twist on a traditional beet soup from from Eastern Europe. Lately I have revisited the original traditional recipe it and I replaced classic cooked meat broth along with beets in a lighter, but no less tasty, variation. This version highlights the taste of beetroot along with Asian food products. A fusion of flavours and deep aromas that come together in a perfect combination. This soup can be enjoyed both hot and cold.
Borscht with coconut milk and ginger
- 0.5 kg fresh beetroots
- 2 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 piece about 5 cm of fresh ginger
- 1.5 cup water
- 1 can or less coconut milk (70%)
- fish sauce or salt or soy sauce for vegan version to taste
- lime or lemon juice to taste
- cayenne pepper or ground chili pepper to taste
Instructions: Borscht with coconut milk and ginger
- Clean up the beets. Wrap them in aluminum foil and bake in preheated oven at 200° C until they are tender (30 min – 1 h depends on beets). Take out from the oven and set aside. Once they are easy to handle remove the skin.
- Heat the oil in a pan. Add finely minced fresh ginger and garlic. Sauté for about 1 minute on medium heat.
- Add beets, water and coconut milk. Cook over low heat for 15 – 20 minutes. Towards the end of cooking, add fish sauce (or soy sauce or salt) and cayenne or ground chili pepper to taste. Taste and adjust.
- Turn off the heat. Allow to cool down slightly and blend it all with the immersion blender or in a food processor. Serve either hot or cold.
Before serving add few drops of lime or lemon juice to taste.
lot of love. B.
p.s. If you love beets in your soup I will highly reccomend trying this recipe: Beet greens and zucchini soup with coconut milk.