• 2 red beets, roasted
  • 2 golden beets, roasted
  • 1 sweet potato, skinned & roasted
  • 1 tbsp olive oil extra virgin
  • 1 small yellow onion, diced
  • 2 cups shiitake mushrooms, diced
  • 1 large carrot, diced
  • 2 cloves garlic, chopped
  • sea salt & fresh cracked pepper, to taste
  • 4 cups vegetable broth
  • 1 tbsp liquid aminos
  • 4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
  • fresh dill or parsley, for garnish

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  • 1

    Preheat oven to 400°F. Prep beets and sweet potato. Quarter beets (leaving skin on) and cut peeled sweet potatoes into similar size pieces.

  • 2

    Place beets and sweet potato on a large baking sheet. Cover lightly with foil. Roast 20-30 mins (they should be fork tender when done).

  • 3

    Remove from oven and set aside. After beets have cooled slightly, carefully remove skins (optional).

  • 4

    Using a large soup pot, sauté onion, mushrooms, carrot, and garlic in oil for ~15 mins on low-medium heat. Stir frequently. Season with a pinch of salt and fresh pepper.

  • 5

    Add broth, beets, and sweet potatoes to the pot. Bring to a boil, then reduce heat and simmer for ~10 mins.

  • 6

    Turn off heat and add liquid aminos. Adjust seasonings according to taste. Let cool slightly.

  • 7

    Place Borscht into a high-speed blender, a little at a time, and blend until creamy.

  • 8

    Prepare noodles according to directions on package. Drain and rinse in cold water.

  • 9

    Ladle soup into bowls and top with noodles. Top with fresh dill or parsley and serve warm.

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