Ukrainian Meatless Borsch Borscht
Dive into the vibrant world of Ukrainian cuisine with this hearty and flavorful Meatless Borsch (Borscht) recipe. Packed with nutrient-rich beets, carrots, potatoes, and cabbage, this plant-based version of the classic soup is every bit as comforting and satisfying as its meaty counterpart. Enhanced with aromatic garlic, zesty lemon juice (or vinegar), and a dollop of tomato paste for depth, this vegetarian borscht brims with earthy, tangy goodness. Simmered to tender perfection in vegetable broth and finished with a sprinkle of fresh dill, it’s a soul-warming dish perfect for any season. Serve it piping hot with a dollop of sour cream for an authentic and visually stunning experience. Whether you're embracing meatless meals or looking for a taste of traditional Eastern European cuisine, this borscht is a must-try!
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Recipe Information
Ingredients
- 3 medium Beets
- 2 medium Carrots
- 3 medium Potatoes
- 0.5 head White cabbage
- 1 medium Onion
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil
- 2 cloves Garlic
- 1 leaf Bay leaf
- 8 cups Vegetable broth or water
- 2 tablespoons Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice or white vinegar
- as needed Sour cream (optional, for serving)
Instructions
Peel the beets, carrots, and potatoes. Julienne the beets, thinly slice the carrots, and cut the potatoes into cubes.
Thinly shred the cabbage and finely dice the onion. Mince the garlic cloves.
In a large pot, heat the vegetable oil over medium heat. Sauté the onion until translucent, about 3-4 minutes.
Add the julienned beets and shredded carrots to the pot and sauté for another 5 minutes. Stir in the tomato paste and cook for 2 minutes, allowing the flavors to meld.
Pour the vegetable broth or water into the pot and bring to a boil.
Add the cubed potatoes, shredded cabbage, bay leaf, salt, and black pepper to the pot. Reduce the heat to low, cover, and simmer for 20 minutes.
Stir in the minced garlic and lemon juice (or white vinegar) for a touch of brightness. Adjust seasoning to taste with more salt or pepper if needed.
Simmer for another 10-15 minutes until all the vegetables are tender and fully cooked.
Remove the bay leaf and stir in the fresh chopped dill.
Serve the borscht hot, optionally garnished with a dollop of sour cream and a sprinkle of dill. Enjoy!
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 10638 mg | 463% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 65.6 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 7464 mg | 159% | |
*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.
