Vegetarian Borscht
This vegetarian borscht is the Ukrainian family recipe I have prepared for a lot of years. It is made with beets, carrots, potatoes, and cabbage to create the most delicious and aromatic soup. Ukrainian borscht is traditionally served with a dollop of sour cream on top, pampushky bread, and salo for a complete meal.
Equipment
- 1 Box grater
- 1 large skillet
- 1 large dutch oven or stock pot
- 5 separate bowls
Ingredients
- 1 medium beetroot
- ½ medium green cabbage
- ½ medium onion
- 2 medium carrots
- ½ bell pepper
- 3-4 yellow potatoes
- 1½ liters cold water
- 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
- 1 teaspoon salt
- ½ 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
- 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. Shred the beetroot and plate it in a 3rd bowl. Cube the potatoes and add them to the 4th bowl. Shred half of the cabbage and place it in the 5th bowl.
- In a large pot, add water, bay leaf, and bring it to a boil. When boils, turn it to the lowest heat and let it simmer.
- Heat oil in a large frying pan over medium heat. Add onions, carrots and bell peppers. Cook over medium heat for about 3-4 minutes, stirring them occasionally. Add shredded beetroot and tomato paste. Cook for another 2-3 minutes or until the tomato paste becomes aromatic. Add lemon juice, sugar, and ⅓ cup of water. Stir it, cover, and simmer on low heat for 6-8 minutes.
- Add potatoes and cabbage to the pot with simmering broth and cook for approximately 10 minutes or until the potatoes are tender. Add the beetroot vegetable mix, salt, coriander, paprika to the pot. Stir, cover, and simmer on the lowest heat (avoid heavy boiling) for another 3-4 minutes.
- Taste the soup. Add more salt, pepper, lemon juice or sugar if needed.
- Add freshly chopped dill, parsley and minced 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 crusty bread!
Notes
Make sure to add lemon juice and sugar for the best flavors.
Cool down leftovers in smaller bowls to bring to room temperature faster before transferring to the fridge.
If you like thinner borscht, add less cabbage. But borscht is usually thick stew-like soup.
You can cook the beets and veggie mix ahead of time and freeze it up to 3 month.
Nutrition
Calories: 257kcalCarbohydrates: 16gProtein: 2gFat: 4gSodium: 450mgFiber: 2gSugar: 8g
Tried this recipe?Let us know how it was!