Deluxe borscht with ponzu and sesame oil
A classic borscht with a modern twist—earthy beetroot and cabbage in a rich, savoury broth. Quick to make with Kikkoman Ramen Soup Base for umami depth, Kikkoman Lemon Ponzu for a citrus lift and Kikkoman Sesame Oil for a nutty finish.
Nutritional facts (per portion):
941 kJ / 226 kcalPreparation
Step 1
200 g vacuum-packed beetroot – 1 carrot – 100 g potatoes – 1 small onion – 1 garlic clove – 3 tsp Kikkoman Toasted Sesame Oil – 1 bay leaf – 500 ml water – 3 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Cut the beetroot into very small cubes and dice the carrot and potatoes. Finely chop the onion and garlic, then gently sauté them in the Kikkoman Sesame Oil in a saucepan. Add the beetroot, carrot, potatoes, bay leaf, water and the Kikkoman Ramen Soup Base, bring to the boil and cook covered for about 10 minutes. Skim off any foam as it forms.
Step 2
1 medium tomato – 125 g pointed cabbage (or white cabbage)
Cut the tomato into pieces and slice the pointed cabbage into strips. Add both to the soup and cook for another 10 minutes.
Step 3
1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – Freshly ground pepper to taste – 3 pinch ground caraway – 2 tbsp vegan sour cream – ½ tsp fresh dill
Season with the Kikkoman Lemon Ponzu, the Kikkoman Mirin-Style Sweet Seasoning, pepper and caraway, then cook for a further 5 minutes. Divide between bowls, top with small dollops of the vegan sour cream, scatter over the dill and serve.
Tip:
This borscht tastes especially good with crusty farmhouse bread.
You can substitute the Kikkoman Lemon Ponzu with a mixture of ½ tbsp Kikkoman Naturally Brewed Soy Sauce, ½ tbsp lemon juice and ¼ tsp sugar.
Recipe-ID: 1719
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200 g vacuum-packed beetroot – 1 carrot – 100 g potatoes – 1 small onion – 1 garlic clove – 3 tsp Kikkoman Toasted Sesame Oil – 1 bay leaf – 500 ml water – 3 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Cut the beetroot into very small cubes and dice the carrot and potatoes. Finely chop the onion and garlic, then gently sauté them in the Kikkoman Sesame Oil in a saucepan. Add the beetroot, carrot, potatoes, bay leaf, water and the Kikkoman Ramen Soup Base, bring to the boil and cook covered for about 10 minutes. Skim off any foam as it forms.
1 medium tomato – 125 g pointed cabbage (or white cabbage)
Cut the tomato into pieces and slice the pointed cabbage into strips. Add both to the soup and cook for another 10 minutes.
1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – Freshly ground pepper to taste – 3 pinch ground caraway – 2 tbsp vegan sour cream – ½ tsp fresh dill
Season with the Kikkoman Lemon Ponzu, the Kikkoman Mirin-Style Sweet Seasoning, pepper and caraway, then cook for a further 5 minutes. Divide between bowls, top with small dollops of the vegan sour cream, scatter over the dill and serve.
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