Vegetarian Borscht
Bright, earthy, and deeply satisfying, this Vegetarian Borscht recipe is a plant-based twist on a classic Eastern European comfort food. Packed with vibrant beets, tender potatoes, sweet carrots, and crunchy cabbage, this soup is as flavorful as it is nutritious. The bold flavor profile is enhanced with a touch of tangy vinegar, rich tomato paste, and aromatic dill, while simmering the ingredients in vegetable broth creates a hearty, soul-warming dish. Perfectly balanced with a hint of sweetness and a dollop of sour cream, this borscht pairs wonderfully with crusty bread for an authentic experience. Ready in just over an hour and yielding six generous servings, this easy vegetarian recipe is ideal for cozy weeknight dinners or make-ahead meal prep.
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Recipe Information
Ingredients
- 4 medium beets
- 2 medium carrots
- 2 medium potatoes
- 1 large yellow onion
- 2 cups, shredded green cabbage
- 3 tablespoons tomato paste
- 6 cups vegetable broth
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 3 cloves, minced garlic
- 2 tablespoons, chopped fresh dill
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 4 tablespoons sour cream (optional, for serving)
- 1 loaf bread (optional, for serving)
Instructions
Peel and grate the beets using a box grater or food processor, and set them aside.
Peel and dice the carrots and potatoes into bite-sized pieces. Finely chop the onion.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
Add the grated beets and carrots to the pot, stirring occasionally, and cook for another 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, add the diced potatoes, shredded cabbage, white vinegar, sugar, salt, and black pepper. Reduce the heat to low, cover, and simmer for 30 minutes, or until the vegetables are tender.
Taste and adjust seasoning if needed. Stir in chopped fresh dill just before serving.
Ladle the borscht into bowls, garnish with a dollop of sour cream (if desired), and serve with crusty bread on the side.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.9 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1139 mg | 24% | |
*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.
