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.
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.
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