Dukhobor Borscht
Dive into the heartwarming flavors of tradition with Dukhobor Borscht, a creamy, vegetable-packed soup that’s as comforting as it is flavorful. This Canadian Doukhobor-inspired borscht skips the meat, highlighting a vibrant medley of ingredients like grated beets, carrots, tender potatoes, and shredded cabbage, all simmered together in a rich vegetable stock. A luscious swirl of heavy cream lends the soup its signature velvety texture, while fresh dill delivers a burst of herby brightness. Perfect for cozy family dinners or impressing guests, this vegetarian borscht is easy to make, taking just 90 minutes from stove to table. Serve it with crusty bread for a hearty meal that’s steeped in cultural heritage and soul-warming goodness.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 large Onion, diced
- 2 stalks Celery, diced
- 2 medium Carrots, grated
- 2 medium Beets, grated
- 4 medium Potatoes, peeled and diced
- 1 small head Cabbage, shredded
- 2 large Tomatoes, diced
- 8 cups Water or vegetable stock
- 1 cup Heavy cream
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh dill, chopped
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened, about 5 minutes.
Add the grated carrots and beets to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the diced tomatoes and cook for 5 more minutes, allowing the flavors to merge.
Pour in the water or vegetable stock and bring the mixture to a gentle boil.
Add the diced potatoes and shredded cabbage to the pot. Reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
Stir in the salt and black pepper. Adjust seasoning to taste.
Slowly pour the heavy cream into the pot and stir gently until the soup becomes creamy and well-blended.
Remove the pot from the heat and sprinkle in the chopped fresh dill. Stir to combine.
Serve the borscht hot, accompanied by fresh bread or a dollop of sour cream if desired.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1015 mg | 22% | |
*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.
