Vegetarian Classic Borscht Soup
Delight in the vibrant flavors and rich tradition of Vegetarian Classic Borscht Soup, a comforting Eastern European staple brimming with wholesome ingredients. This dazzling ruby-red soup features tender beets, hearty potatoes, sweet carrots, and crisp cabbage simmered to perfection in a savory vegetable broth. Enhanced by aromatic garlic, tangy tomato paste, and a splash of white vinegar, this recipe masterfully balances earthy, sweet, and tangy notes. Fresh dill provides a final burst of herbal freshness, while optional sour cream adds creamy richness to each serving. Whether you're showcasing seasonal produce or craving a warming meat-free dish, this vegetarian borscht is a soulful, nutritious classic perfect for lunch or dinner.
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Recipe Information
Ingredients
- 4 medium beets
- 2 large carrots
- 3 medium potatoes
- 1 large onion
- 0.5 medium head cabbage
- 3 cloves garlic
- 8 cups vegetable broth
- 3 tablespoons tomato paste
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces bay leaf
- 2 tablespoons fresh dill
- to taste (optional for serving) sour cream
Instructions
Peel and grate the beets. Set aside.
Peel and dice the carrots and potatoes into small cubes.
Chop the onion finely and shred the cabbage thinly.
In a large pot, add the vegetable broth and bring to a boil.
Add the grated beets, diced carrots, and potatoes to the broth.
Reduce heat to a simmer and cook for 10 minutes.
In a skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent.
Add the garlic cloves, minced, and cook for another minute.
Stir in the tomato paste with the onions and garlic, cook for 2 minutes.
Transfer the onion mixture to the pot with the simmering vegetables.
Add the shredded cabbage, bay leaves, vinegar, sugar, salt, and pepper to the pot.
Continue to simmer the soup for an additional 30-40 minutes, or until the vegetables are tender.
Remove the bay leaves and adjust seasoning to taste.
Stir in the fresh dill before serving.
Serve hot, with a dollop of sour cream on top if desired.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 7762 mg | 337% | |
| Total Carbohydrate | 352.1 g | 128% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 103.0 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 693 mg | 53% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 9518 mg | 203% | |
*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.
