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
- 6-8 cups vegetable broth
- 1 bay leaf
- 1 (about ¾ cup shredded) medium beetroot
- ½ (about 3 cups shredded) medium green cabbage
- ½ medium onion
- 2 medium carrots
- ½ bell pepper
- 5 medium yellow potatoes
- 2 Tablespoon olive oil
- 1 Tablespoon tomato paste
- ½ teaspoon sweet paprika
- ¼ teaspoon ground coriander
- 1 teaspoon fresh lemon juice add more for more sour taste
- ¼-½ teaspoon sugar to balance tomato paste taste
- ½ teaspoon salt Add more if your broth is salt free
- 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
Vegetable broth
- ½ onion
- 2 carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- 2 whole garlic cloves, peeled
- 5 whole peppercorns
- 1 teaspoon salt
- 8 cups water
Instructions
- Heat up the broth. Pour the prepared strained broth (see the instructions below)) back to the pot. Add one bay leaf and let it simmer on low, so it is ready for the potatoes and cabbage.
- Prepare the 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.
- Make zazharka. Heat 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, paprika, coriander, sugar, and ⅓ cup of water. Cover and simmer gently on low heat for 6 to 8 minutes.
- Add potatoes and cabbage. Carefully add the prepared potatoes and cabbage to the pot of simmering broth. Turn the heat to medium-high and bring it to a boil. Cook for approximately 10 minutes, or until the potatoes are fork-tender.
- Add zazharka. Turn the heat down. 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, 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 fresh herbs (optional). 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. Serve hot with a big dollop of sour cream and bread!
Vegetable broth
- Heat a a large pot over medium heat. Add ½ onion, roughly chopped carrots, few whole garlic cloves, and roughly chopped celery. Saute for about 5-6 minutes, stirring often. Add a few peppercorns, salt and bring it to a boil. When it boils, turn it down to the lowest heat and let it simmer for about 30-45 minutes, while you prepare the vegetables. Let it cool down a little bit and strain. Return the broth to the pot, add 1 bay leaf and turn the heat back on low. You can also use store-bought vegetable broth instead.
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 (zazharka)ahead of time and freeze it up to 3 months.
For a traditional meat broth: Instead of water, use 1½ liters (6 cups) of homemade pork or beef broth. To make it from scratch, simmer 1½–2 pounds of pork ribs, beef short ribs, or meaty soup bones with 2 liters of water, 1 onion, 1 carrot, 1 bay leaf, and a few peppercorns for 1½–2 hours (or up to 3 hours for beef). Strain the broth and reserve the meat to add back to the soup before serving.
Nutrition
Calories: 257kcalCarbohydrates: 16gProtein: 2gFat: 4gSodium: 450mgFiber: 2gSugar: 8g
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