Dairy-Free Classic Borscht Soup
Savor the bold, earthy flavors of this **Dairy-Free Classic Borscht Soup**, a plant-based twist on the timeless Eastern European dish. Packed with vibrant beets, hearty potatoes, crisp cabbage, and a fragrant medley of garlic, onion, and dill, this vegan borscht delivers a nourishing and flavorful experience in every bowl. The recipe uses tangy tomato paste, fresh lemon juice, and a splash of vinegar to elevate the natural sweetness of the vegetables, all simmered to perfection in a rich vegetable broth. Ready in just over an hour, this one-pot soup is as nutrient-dense as it is comforting, making it an ideal choice for a wholesome family meal. Whether served as a main course or an appetizer, this colorful, dairy-free creation promises to bring warmth and nutrition to your table. Perfect for vegans and soup lovers alike!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 whole medium beets
- 2 medium carrots
- 3 medium potatoes
- 1 large onion
- 3 cloves garlic
- 6 cups vegetable broth
- 1 small head cabbage
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
- 1 teaspoon vinegar
Instructions
Peel the beets and cut them into thin strips. Do the same with the carrots. Set aside.
Peel and cube the potatoes. Shred the cabbage finely. Chop the onion and mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 2 minutes, stirring frequently so it doesn't burn.
Add the beets, carrots, and tomato paste to the pot. Cook for about 5-7 minutes, stirring occasionally to combine the ingredients properly.
Pour in the vegetable broth and add the cubed potatoes, bay leaves, and salt. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
Add the shredded cabbage and cook for another 20 minutes until all the vegetables are tender.
Stir in the lemon juice, black pepper, and vinegar. Adjust salt and pepper to taste.
Remove the bay leaves before serving.
Garnish each bowl with fresh dill before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5942 mg | 258% | |
| Total Carbohydrate | 300.2 g | 109% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 97.5 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 8113 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
