Vegan Classic Borscht Soup
Experience a vibrant bowl of Vegan Classic Borscht Soup, a plant-based twist on the beloved Eastern European staple. This hearty recipe features earthy beets, tender potatoes, sweet carrots, and fresh green cabbage simmered in a flavorful vegetable broth with a touch of tangy apple cider vinegar and aromatic dill and parsley. Perfectly balanced with the richness of tomato paste and a hint of garlic, this beautifully colored soup makes for a nutritious and satisfying meal. Ready in just over an hour, it’s a delicious choice for anyone seeking a wholesome, vegan comfort food. Serve it steaming hot and optionally topped with vegan sour cream for an extra layer of indulgence. Keywords: vegan borscht, classic borscht soup, beet soup, plant-based comfort food, vegan Eastern European recipes.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized beets
- 1 large carrot
- 1 large potato
- 1 large onion
- 0.5 medium-sized green cabbage
- 3 cloves garlic
- 8 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 2 leaf bay leaves
- 2 tablespoons dill
- 2 tablespoons parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Begin by peeling and grating the beets and carrots. Peel and dice the potato into bite-sized cubes.
Chop the onion finely and shred the cabbage into thin strips.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the grated beets and carrots to the pot and continue to cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 minutes. Pour in the vegetable broth and bring to a boil.
Once boiling, add the cubed potatoes, shredded cabbage, and bay leaves to the pot.
Reduce the heat to low, cover, and let the soup simmer for about 40 minutes or until the vegetables are tender.
Mince the garlic and add it to the soup along with the apple cider vinegar, salt, and black pepper. Stir well.
Let the soup simmer for another 5 minutes to meld the flavors together.
Remove the bay leaves. Stir in the fresh dill and parsley just before serving.
Serve hot, with a dollop of vegan sour cream if desired.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.0 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1207 mg | 26% | |
*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.
