Dairy-Free Traditional Ukrainian Borsch
Discover the robust flavors of Dairy-Free Traditional Ukrainian Borsch, a vegetable-packed soup that's as comforting as it is nutritious. Featuring hearty ingredients like beets, carrots, potatoes, and green cabbage, this plant-based version of the beloved Eastern European classic showcases vibrant colors and earthy flavors. The addition of tomato paste and fresh dill infuses the broth with tangy brightness and herbal notes, while the option to include white beans brings extra protein and texture. Made with olive oil and vegetable broth, this dairy-free recipe is perfect for those seeking a wholesome meal that’s vegan-friendly, gluten-free, and brimming with authentic taste. Ready in just over an hour, it’s a versatile dish served steaming hot and paired with rye bread—or for a modern twist, try it with dairy-free yogurt. Perfect for cozy dinners, healthy weeknight meals, or exploring Ukrainian cuisine!
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Recipe Information
Ingredients
- 4 medium Beets
- 2 medium Carrots
- 3 medium Potatoes
- 0.5 head Green cabbage
- 3 tablespoons Tomato paste
- 8 cups Vegetable broth
- 1 medium Onion
- 4 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons White vinegar
- 0.25 cup Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 leaves Bay leaf
- 1 cup Canned white beans (optional)
Instructions
Prepare the vegetables: Peel the beets, carrots, and potatoes. Shred the beets and carrots using a box grater or a food processor. Dice the potatoes into bite-sized cubes. Finely slice the cabbage into thin strips, and dice the onion.
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook for 2-3 minutes until the onion is translucent and fragrant.
Add the shredded beets and carrots to the pot. Stir frequently and sauté for 5 minutes until slightly softened.
Stir in the tomato paste and cook for another 2 minutes, allowing the tomato paste to coat the vegetables and deepen in flavor.
Pour in the vegetable broth, then add the potatoes, cabbage, and bay leaves. Stir well and bring the mixture to a gentle boil.
Lower the heat to medium-low, cover the pot with a lid, and simmer for 20 minutes, or until the potatoes are tender.
If using white beans, add them now along with the white vinegar, salt, and black pepper. Simmer for another 5 minutes to allow the flavors to meld.
Remove the pot from heat and stir in the fresh dill. Adjust seasoning as needed.
Serve the borsch hot, garnished with extra dill if desired. Traditionally, borsch is enjoyed with rye bread or a dollop of sour cream, but for a dairy-free option, consider serving it with a dollop of dairy-free yogurt.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7839 mg | 341% | |
| Total Carbohydrate | 344.8 g | 125% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 88.9 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 912 mg | 70% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 9358 mg | 199% | |
*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.
