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Borscht with coconut milk and ginger

Borscht with coconut milk and ginger.  A modern twist on this traditional Polish beet soup.
5 from 1 vote
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course first course
Cuisine gluten free, lacrose free, vegan
Servings 4 persons
Calories 432 kcal

Ingredients
  

  • 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
 

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.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 4personsCalories: 432kcal
Keyword beets, coconut milk, creamy soup, easy soup, ginger, traditional recipe, vegetable soup
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