Vegetarian Borscht
Vibrant and deeply comforting, this traditional Ukrainian borscht is a family recipe that has been a staple in my kitchen for years. The foundation relies on a classic medley of red beets, carrots, potatoes, and cabbage, which simmer together into a rich, aromatic masterpiece. It’s is a meatless recipe and very easy to make.
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
- In a large pot, add water, bay leaf, and bring it to a boil. When it boils, turn it down to the lowest heat and let it simmer.
- Wash and peel all vegetables. To streamline the cooking process, organize your prepped ingredients into five separate bowls: place the diced onions in the first; the shredded carrots and julienned bell peppers in the second; the shredded beetroot in the third; the cubed potatoes in the fourth; and the shredded cabbage in the fifth.
- Warm the oil in a large sauté pan over medium heat. Sweat the onions, carrots, and bell peppers for 3 to 4 minutes, stirring occasionally. Add the beetroot and tomato paste, cooking for 2 to 3 minutes to toast the paste until aromatic. Stir in the lemon juice, sugar, and ⅓ cup of water. Cover and simmer gently on low heat for 6 to 8 minutes.
- Carefully add the prepared potatoes and cabbage to the pot of simmering broth. Cook for approximately 10 minutes, or until the potatoes are fork-tender. Stir in the sautéed beetroot mixture, salt, coriander, and paprika. Cover the pot and gently simmer on the lowest heat setting for an additional 3 to 4 minutes, taking care to avoid a rolling boil.
- Taste the soup. Add more salt or pepper if needed. If it still tastes a little bland, add a little bit more sugar.
- 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 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 months.
Nutrition
Calories: 257kcalCarbohydrates: 16gProtein: 2gFat: 4gSodium: 450mgFiber: 2gSugar: 8g
Tried this recipe?Let us know how it was!