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Overhead shot of blue bowl filled with red borscht soup topped with a dollop of sour cream and some chopped fresh dill on top.

Ukrainian borscht (VEGETARIAN)

Nataliia
This meatless Ukrainian borscht is my favorite soup of all time. Beets, carrots, potatoes, and cabbage create this rich, aromatic soup with a unique flavor. Serve it with a dollop of sour cream or cashew cream to make it vegan. 
5 from 3 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Ukrainian
Servings 8
Calories 257 kcal

Equipment

  • 1 Box grater
  • 1 large skillet
  • 1 large dutch oven or stock pot 5.7 qt.

Ingredients
  

  • 1 large beetroot
  • ½ green cabbage
  • ½ medium onion
  • 2 medium carrots
  • ½ bell pepper
  • 3-4 yellow potatoes
  • 1½ liters filtered water, plus ⅓ cup for the mirepox
  • 1 teaspoon "better than bullion" base
  • 1 bay leaf
  • 2 Tablespoon olive oil
  • 1 Tablespoon tomato paste
  • 1 teaspoon fresh lemon juice add more for more sour taste
  • ¼-½ teaspoon sugar to balance tomato paste taste
  • ½ teaspoon salt
  • ¼ teaspoon sweet paprika powder
  • ¼ teaspoon coriander
  • ¼ teaspoon black pepper by taste
  • 2 tablespoons finely chopped dill and parsley
  • 2 cloves diced fresh garlic
  • extra salt, sugar, lemon juice by taste

Instructions
 

  • In a large stock pot, add water, "Better Than Bullion", and bay leaf. Bring it to a boil and let it simmer on low.
  • Meanwhile, rinse and peel all the vegetables and prepare 5 bowls. Dice the onion and place it in the 1st bowl. Shred the carrots and cut the bell peppers into matchsticks, then transfer them to the 2nd bowl. Cube the potatoes and add them to the 4th bowl. Shred half of the cabbage and place it in the 5th bowl.
  • Prepare the mirepoix: Heat oil in a large frying pan over medium heat. Sauté onions until translucent, then add carrots and bell peppers, continuing to cook for another 4-5 minutes, stirring occasionally. Incorporate shredded beet, tomato paste, lemon juice, sugar, and ⅓ cup of water. Stir the mirepoix, cover, and simmer on low heat for 10 minutes.
  • Add potatoes and cabbage to the pot with simmering broth and cook for approximately 10 minutes or until the potatoes are tender. Incorporate the prepared mirepoix, salt, dry herbs, and spices into the soup. Stir the mixture thoroughly, cover, and simmer on the lowest heat (avoid heavy boiling) for an additional 3-4 minutes.
  • Taste the soup. Add more salt, pepper, lemon juice or sugar if needed.
  • Add freshly chopped dill, parsley and garlic to the pot. Turn off the heat and let stand covered for 10-15 minutes before serving.
  • Serve hot with a big dollop of sour cream and bread!

Notes

  • use water or broth.
  • make sure to add lemon juice  and sugar for the best flavors.
  • use vegan sour cream if needed for serving.
  • cool down leftovers in smaller bowls to bring to room temperature faster before transferring to the fridge.
  • you can make the mirepox ahead of time and freeze it up to 3 month.
  • nutritional facts are for information purposes only, and not to be considered medical advice.

Nutrition

Calories: 257kcalCarbohydrates: 16gProtein: 2gFat: 4gSodium: 450mgFiber: 2gSugar: 8g
Keyword beetroot, beetroot soup, borscht, borscht recipe
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