Go Back
+ servings
vegetarian beet borscht
Print Pin
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.
Course Soup
Cuisine Polish, Russian, Ukrainian, Vegetarian
Keyword Vegetarian Borscht
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 4 - 2 cup servings
Calories 198kcal

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)

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