Meatless Borscht Soup (Pisnyi Borshch) пісний борщ
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
-
Servings
6 bowls
-
Calories
151 kcal
-
Course
Main Course, Soup
-
Cuisine
Russian, Ukrainian, Eastern European
Meatless Borscht Soup (Pisnyi Borshch) пісний борщ
Report
Pisnyi borscht is a traditional vegan beet soup served on Christmas Eve in Ukraine, and it’s also enjoyed all year round. Recipe for Instant Pot or stovetop.
Share:
Ingredients
- ¼ cup sunflower oil (see Note 1)
- 3 cloves garlic, sliced thin
- 1 onion, finely diced
- 2 ribs celery, finely diced
- ⅛ head green cabbage, chopped (*can sub 1/2 cup sauerkraut for a more sour soup)
- 3 red beets, shredded or grated
- 1 handful beet leaves, roughly chopped (*optional)
- 2 fresh tomatoes or 1/4 of a 28oz can, diced
- 1 tsp fine salt or 1/2 tbsp kosher salt 6 g
- 1 tsp ground paprika (*optional)
- 2 bay leaves
- 1 tbsp black peppercorns or 1 tsp ground black pepper
- 2 allspice berries or 1/8 tsp ground allspice (*optional)
- 1 qt vegetable stock or water (+ more for a thinner soup)
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
Instructions
- Set the Instant Pot to Sauté function on Normal mode. (Stovetop: put a stockpot or Dutch oven on medium heat.) When the display reads "Hot," pour oil into the pot followed by garlic, onion, celery, and cabbage.
- Sauté for 5 minutes, then add the beets and beet leaves.
- Sauté another 5 minutes, then add tomatoes, paprika, salt, and vegetable stock, and turn off the Instant Pot.
- Put the bay leaves, black peppercorns, and allspice berries into a soup bag or tea ball, then drop it into the pot. (If you don't have an infuser thingy, I suggest using ground spices instead and remember to fish out the bay leaves when the soup is done cooking.)
- Lock the lid onto the Instant Pot. Press the Soup function and adjust the time to 10 minutes. (Stovetop: cover and bring the soup to a boil, then reduce heat to low and simmer for 45 minutes.)
- When the Instant Pot finishes cooking, allow pressure to release naturally for 20 minutes before releasing any remaining pressure. (Stovetop: turn off the stove and let sit, covered, for 10 minutes.)
- Remove the lid and give everything a stir. Scoop out the soup infuser ball.
- This soup can be eaten hot or cold. Before serving, top with dill and parsley. If you're serving borscht for Christmas Eve, drop 4–5 boiled vushka (see Note 2) into each bowl.
Notes
- Ukrainian borscht usually contains butter and sour cream. Due to the rules of the Nativity Fast (more on that in the "Sviaty Vechir" section above), no dairy products are allowed if you're making this soup for Christmas Eve. So people use sunflower oil instead. I feel like you could make a case for vegan butter and vegan sour cream, though.
- If you're making this soup for Christmas Eve, vushka (similar to mini perogies) with mushroom fillings are a must. Recipe for that coming soon 🙂
Nutrition Information
Show Details
Calories
151kcal
(8%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
7g
Sodium
1113mg
(46%)
Potassium
518mg
(15%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1144IU
(23%)
Vitamin C
21mg
(23%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1113mg | 46% |
| Potassium | 518mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1144IU | 23% |
| Vitamin C | 21mg | 23% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
Other Recipes
You'll Also Love
