This is a twist on the traditional Russian soup called “borshch” which is usually heavy on cream and meat and potatoes, but here you have a lighter macro version which still comes quite close and is very satisfying on a cold autumn day 🙂
Sautee some diced onion and finely chopped garlic on a bit of oil with a pinch of salt, until soft. Add similar-sized cubes of carrot, parsnip, parsley root, celery root and red beet and sautee for a while longer until the veggies get shiny. Then add hot water according to how many bowls you will need in the end. Sprinkle in some dried marjoram, caraway seeds, smoked paprika powder and add also a bayleaf or two. Cook the soup until the red beet is soft enough – it´s the vegetable that will take longest. Adjust taste using tamari and/or salt for saltiness and lemon juice and/or vinegar of choice (I had apple cider vinegar) for a sour taste.
I had the soup with some vegetable pancakes but I can imagine it would taste great with a big slice of sourdough bread!