Vegetarian Borsch Soup
Discover the vibrant flavors of Vegetarian Borsch Soup, a comforting and nutritious Ukrainian-inspired dish that’s as colorful as it is delicious. Bursting with earthy sweetness from grated beets, aromatic garlic, and a medley of fresh vegetables like cabbage, carrots, and potatoes, this plant-based soup is simmered in a savory vegetable broth with a touch of tangy tomato paste and brightened with a splash of lemon juice. Fragrant dill and bay leaves add an herbal depth to every bite. Ready in just one hour and perfect for a cozy meal, this hearty soup is ideal for vegetarians and anyone looking to enjoy an authentic, wholesome bowl of goodness. Serve it with a dollop of sour cream for added creaminess or as is for a vegan-friendly option. Perfect for meal prep, this recipe makes enough for six generous servings.
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Recipe Information
Ingredients
- 4 medium beets
- 2 medium carrots
- 2 medium potatoes
- 2 cups white cabbage
- 1 medium onion
- 3 cloves garlic
- 3 tablespoons tomato paste
- 6 cups vegetable stock
- 2 tablespoons olive oil
- 2 tablespoons fresh dill
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- sour cream (optional, for serving)
Instructions
Peel and grate the beets and carrots. Set aside.
Peel and chop the potatoes into bite-sized cubes. Set aside.
Finely shred the cabbage and dice the onion. Mince the garlic.
In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 3-4 minutes.
Stir in the grated beets and carrots. Sauté for 5-7 minutes until slightly softened.
Add the tomato paste and mix well. Cook for another 2 minutes to deepen the flavor.
Pour in the vegetable stock and add the cubed potatoes, shredded cabbage, bay leaves, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer gently for 25-30 minutes, or until the potatoes are tender.
Taste and adjust seasoning as needed. Stir in the lemon juice and fresh dill just before serving.
Serve hot, optionally garnished with a dollop of sour cream and extra fresh dill.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 6579 mg | 286% | |
| Total Carbohydrate | 254.5 g | 93% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 73.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 7306 mg | 155% | |
*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.
