Veggie Broth and Beet Potage

Veggie Broth and Beet Potage

This potage made with beets brings out the flavors of various vegetables.


1 (about 350 g)
3 medium
Veggie broth
2 cups
Soy milk or milk
300 ml
a small amount
Olive oil
as needed


1. Peel the beet and slice it thinly, chop the potato, and slice the onion.
2. Heat some olive oil in a pot and sauté the onion.
3. When the onion is translucent, add the beets and potatoes. When they're coated in oil, sprinkle with salt, cover with a lid and steam-cook over low heat, stirring occasionally.
4. When the amount has reduced a bit and the beets become tender, pour in the vegetable broth, replace the lid, and let it simmer.
5. When the potatoes are soft and the beets are well cooked, add 200 ml soy milk. Put the mixture through a blender.
6. Pour the mixture back in the pot, add the remaining soy milk and reheat it. Season with salt, and it's ready to serve ♪
7. I put some chopped green scallions on top ♪ A little wasabi mixed in as a finishing touch brings out the sweetness of the beets and is surprisingly delicious ♪

Story Behind this Recipe

When I went to Russia on a language study program when I was in university, I tried many kinds of щи (soup). Authentic borscht was especially delicious. This time, I made it healthy by using veggie broth and soy milk.