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    You are here: Home / All Recipes / Vegetarian Borscht

    Vegetarian Borscht

    Last updated on November 25, 2019. Originally posted on March 20, 2019 By Deb Delozier Leave a Comment

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    Pinterest graphic white bowl with red beet borscht topped with a white dollop of sour cream and a sprig of fresh dill

    This Vegetarian Borscht is a colorful veggie packed soup made with red beets and cabbage in one pot. It’s a blend of delicious sweet, sour and savory flavors.

    vegetarian beet borscht

    Vegetarian Borscht

    This soup has such a festive appeal with its red color, dollop of white sour cream and its beautiful green dill garnish.

    In no way am I saying this recipe is totally authentic because “authentic” is difficult to put a finger on. After looking at so many recipes for borscht, I’ve decided that I can’t really figure out which is actually the real deal because there are so many variations made by Russian, Polish and Ukrainian countries.

    All I know is that this recipe is a beet borscht and it’s delicious! It’s packed with healthy veggies and the broth is oh so tasty.

    The preps for this soup take a bit more time than a lot of my recipes. I calculated how long it took to prepare the veggies doing all the cutting and grating by hand and not with a food processor.

    A food processor would speed things up for sure. Feel free to go that route if you prefer!

    This Vegetarian Borscht is a hearty soup with an elegance all its own. It’s a bowl of sweet, sour and savory flavors that takes a little bit of work but the outcome is well worth the effort in my opinion. The addition of the sour cream topping and the garnish of fresh dill is like the icing on the cake.

    Benefits of this Vegetarian Beet Borscht

    • Full of a variety of healthy veggies like red beets, cabbage, carrots, etc.
    • High in fiber – beets and cabbage are high fiber foods
    • Complex flavors – sweet, sour and savory
    • Yummy, yummy, yummy

    Here is the recipe:

    vegetarian beet borscht
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    5 from 1 vote

    Vegetarian Borscht

    Vegetarian Borscht is a simple but hearty soup with sweet, sour and savory flavors. It has a special elegance all its own with its festive red color from the beets and a dollop of sour cream to serve and a garnish of fresh dill.
    Prep Time40 mins
    Cook Time45 mins
    Total Time1 hr 25 mins
    Course: Soup
    Cuisine: Polish, Russian, Ukrainian, Vegetarian
    Keyword: Vegetarian Borscht
    Servings: 4 - 2 cup servings
    Calories: 198kcal
    Author: Deb Delozier | Vegelicious KItchen

    Ingredients

    • 3/4 lb red beets, greens removed (about 3 medium beets), peel and dice 2 of the beets and grate 1 of the beets into a separate bowl
    • 3 - 4 Tbsp butter, (use vegan butter or oil if vegan)
    • 1 small onion, diced
    • 1 small carrot, peeled and diced
    • 1 rib celery, diced
    • 1 small leek, white and light green part only, washed well and sliced in rings
    • 1 small bay leaf
    • 6 cups vegetable broth
    • 2 medium russet potatoes, peeled and diced small
    • 1/2 small head green cabbage, shredded
    • 4 cloves garlic, peeled and crushed
    • 2 Tbsp plus 1 tsp apple cider vinegar
    • 1 tsp sugar
    • 1/2 tsp black pepper
    • salt to taste
    • sour cream, to serve (optional), substitute Greek yogurt or vegan sour cream if vegan
    • fresh dill, to serve for garnish (optional)
    US Customary - Metric

    Instructions

    • In a heavy bottom soup pot or Dutch oven, melt 3 - 4 Tbsp butter over medium/low heat and add the onions and a sprinkle of salt. Cook gently, stirring occasionally, for about 5 minutes
    • Add the leeks, carrots, celery, diced red beet and the bay leaf - sprinkle lightly with salt and stir together to coat with the butter and onions. Turn up the heat slightly, to medium, and cook for about 10 minutes - add a little broth if it becomes too dry.
    • At this point, pour in the broth and the potatoes and bring to a simmer and cook for 15 minutes
    • Then add the cabbage, garlic and the grated beet and cook until the vegetables are tender - about 10 minutes
    • Add the vinegar, sugar, black pepper and a pinch of salt. Stir together and taste. Make adjustments if needed.
    • Serve each portion with a dollop of sour cream and a sprig of fresh dill (optional)

    Notes

    • a dollop of Greek yogurt or vegan sour cream can substitute for the sour cream topping

    Nutrition

    Serving: 2cups | Calories: 198kcal | Carbohydrates: 45g | Protein: 5g | Sodium: 1520mg | Potassium: 1015mg | Fiber: 7g | Sugar: 15g | Vitamin A: 3370IU | Vitamin C: 48.8mg | Calcium: 94mg | Iron: 2.5mg
    DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!

    *Please note that the nutrition information provided is just a close estimate using an online nutrition calculator.*

    Adapted from: The Guardian

    I hope you enjoy this flavorful soup as much as we did!

    Other Popular Soups on Vegelicious Kitchen:

    Creamy Butternut Squash Soup

    Sweet Potato Lentil Soup

    Chipotle Black Bean Soup

    Craving more vegetarian soup recipes?

    Check out all the soup & stew recipes here on Vegelicious Kitchen.

    Did you make this recipe?

    Please let me know how this Vegetarian Borscht recipe turned out for you. A comment and a rating below would be greatly appreciated. I’d love to hear from you!

    Thanks so much,

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    Hi! I'm Deb. Welcome to VEGELICIOUS KITCHEN where I share mostly quick and easy whole food vegetarian and vegan recipes. I'm a mostly savory recipe kinda gal, but there will also be some sweet treats here too! Read More…

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