Beets, dill and lemon are possibly my favourite combination – whether in a slaw, a soup or a dip they combine to create a cleansing, alkalising and lovely tasting tummy tonic.

Borscht is a winter staple, however finding a vegan borscht in Melbourne has proved pretty difficult this year. This soup is all things warming and wintery, especially with the optional topping of oven baked porcini croutons and pickled cucumbers.

I adopted the broth of this recipe from a beautiful borscht found on The Kitchn, then added celery to the soup and the porcini croutons, pickled cucumbers and parsley to taste.

Healing Ingredients:

Beetroot: Considered an aphrodisiac in ancient Rome, beets have an alkalizing effect on the body, which can balance out the more acidic qualities of other main food groups. They are quite starchy, but can help to stimulate the liver cells and to relieve constipation, indigestion and gall bladder problems.


Olive oil

2 large beets, peeled and diced

2 large Dutch Cream potatoes, peeled and diced

3 Dutch carrots, scrubbed and diced

2 stalks of celery, diced (leaves included)

1 brown onion, diced

2 cloves garlic, diced

20g porcini, soaked in hot water for 15 minutes, then separated into broth and mushrooms

1/4 cup apple cider vinegar

4 cups of water

1 tablespoon of brown sugar

Juice of 1/2 a lemon

1/2 cube of vegan stock



Heat the olive oil in a large saucepan – add onion and garlic and cook until translucent

Add beets, potatoes, carrots, caraway seeds and dill.

Cook until the vegetables begin to soften.

Mix up the stock with the 4 cups of water and add to the saucepan.

Strain and add the porcini water (keep mushrooms aside)

In a separate bowl, combine the sugar, lemon juice and apple cider vinegar.

Add to the saucepan, simmer for 15 minutes.

Add the celery and celery leaves to the saucepan. Lower the heat.

In a frypan, or in the oven heat the porcini mushrooms with a dash of olive oil and a sprinkle of sea salt. Cook until crispy.

When the vegetables in the soup have softened, remove from the heat.

Serve with porcini mushrooms on top and a sprinkle of fresh parsley.

Enjoy! J x