Easy Vegetarian Borscht Soup
User Reviews
4.9
Easy Vegetarian Borscht Soup
Description
Easy Vegetarian Borscht Soup combines diced beets, carrots, onions, potatoes, and shredded white cabbage cooked in vegetable broth until tender. The soup is seasoned with bay leaves, tomato paste, lemon juice, garlic, and fresh dill, imparting a bright and slightly tangy flavor profile characteristic of borscht. The vegetables are initially sautéed in oil for flavor development, then simmered together to meld the ingredients.
The resulting soup has a rich red hue from beets and a mixture of soft textures from root vegetables and cabbage. The inclusion of fresh dill adds a fragrant herbal note, while the lemon juice and tomato paste provide acidity to balance the earthiness. Sour cream garnished on top adds creaminess and a cooling contrast to the soup’s warmth.
This borscht can be served with rye bread or garlic bread (pampushki) for a satisfying meal. It can be adapted for gluten-free, vegan, or oil-free diets by modifying ingredients accordingly. Leftovers keep well refrigerated and freeze easily, though texture changes may occur with some vegetables.
Preparation notes also suggest options to make sofrito bases in advance for quicker cooking and warn about beet staining. Broth choice can be vegetable or beef, and variations may include additional vegetables like bell peppers or beans for added heartiness.
Ingredients
- 2 tablespoons vegetable oil olive, sunflower, canola or avocado oil
- 1 onion medium-sized
- 2 carrot medium-sized
- 2 red beet medium-sized
- 2 qt or 2 liters vegetable broth
- 2 potato
- 1/4 cabbage white
- 2 bay leaf
- 2 tablespoons lemon juice
- 2 tablespoons tomato paste
- 2 cloves garlic minced
- 4 tablespoons dill chopped, fresh
- salt to taste
- black pepper to taste
- sour cream to garnish, vegan
- rye bread to serve
Instructions
- Dice your onion, carrots, beets, potatoes and chop cabbage. Use this veggie chopper to save time. You can also grate your carrots and beets with a box grater.
- Heat a large pot or Dutch oven over medium high heat. Add vegetable oil, diced onions, carrots and beets and sautée for about 5 minutes, stirring often.
- Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.
- Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.
- Garnish with a spoonful of (vegan) sour cream and more fresh dill. Serve with rye bread. Enjoy!
Notes
- Use olive, sunflower, canola, or avocado oil to sauté the vegetables prior to simmering.
- Borscht can be made gluten-free by serving with gluten-free bread or croutons.
- Omit sour cream or use a vegan substitute to make the soup vegan-friendly.
- Prepare the cooked vegetable base (sofrito) ahead and freeze it to speed up soup preparation later.
- Beets may stain hands and surfaces; wearing kitchen gloves is recommended during prep.
- Store leftovers in the fridge for up to 5 days; freeze sealed portions for up to 2 months.
- Reheat gently on the stove or microwave to preserve flavors and texture.
- The soup is versatile with optional additions like beans or mushrooms for more substance.
- Traditional borscht uses beef broth, but vegetable broth is fine for this vegetarian version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 1010mg | 42% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3163IU | 63% |
| Vitamin C | 16mg | 18% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
