Vegetarian Borscht

5 from 2 votes

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.

Course Soup

Cuisine Polish, Russian, Ukrainian, Vegetarian

Keyword Vegetarian Borscht

Prep Time 40

Cook Time 45

Total Time 1 25

Servings - 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