Vegan Beet Soup Recipe - Beetroot Vegatable Borscht Borsch

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Keeping this soup vegan looses none of it great taste. Beetroot, leeks, onion, carrots and potatoes are cooked with smoked paprika. Easy to make and healthy as can be be.
Borscht (also borsch, bortsch, borstch, borsh, borshch; Ukrainian: борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and green borscht (sorrel soup). The soup made its way into North American cuisine and the word into English vernacular by way of Slavic and Ashkenazi Jewish immigrants from Central and Eastern Europe. Alternative spellings are borshch and borsch. The two main variants of borscht are generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently. Borscht is served cold in many different culinary traditions, including Belarusian (Chaładnik, Хaлaднiк), Latvian (Aukstā zupa), Lithuanian (Šaltibarščiai), Polish (Chłodnik, Chłodnik litewski, Chłodnik wileński), Russian (Свекольник) and Ukrainian (Kholodnyk, Холодник). Other cooked soups are served cold in various parts of Europe, such as Hungarian cold tomato and cucumber soups, and sour cherry soup (meggyleves). Hot borscht, the kind most popular in the majority of cultures, is a hearty soup. It is almost always made with a beef or pork broth. It usually contains heavy starchy vegetables including potatoes and beets, but may also contain carrots and peppers. It may be eaten as a meal in itself, but is usually eaten as an appetizer with dark rye bread.