Vegetarian Traditional Ukrainian Borsch
Experience the rich, earthy flavors of Ukraine with this hearty and vibrant Vegetarian Traditional Ukrainian Borsch recipe. Packed with wholesome veggies like beets, carrots, potatoes, cabbage, and tomatoes, this iconic beet soup is a healthy and meat-free take on a classic comfort food. The secret to its bright color and deep flavor lies in the combination of sautéed beets, tomato paste, and a splash of lemon juice or vinegar. Simmered in flavorful vegetable broth with aromatic bay leaves, garlic, and a touch of dill, this dish is perfect for warming up on chilly days. Serve it hot with a dollop of creamy sour cream for an authentic touch that completes the experience. With simple ingredients and easy steps, this vegan-friendly borsch is a celebration of Ukrainian heritage, making it a must-try recipe for lovers of global cuisine.
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Recipe Information
Ingredients
- 4 medium Beets
- 2 medium Carrots
- 3 medium Potatoes
- 0.5 head White cabbage
- 1 medium Onion
- 3 cloves Garlic
- 2 medium Tomatoes
- 2 tablespoons Tomato paste
- 8 cups Vegetable broth
- 3 tablespoons Sunflower oil
- 2 pieces Bay leaves
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 bunch Fresh dill
- 4 tablespoons Sour cream
- 1 teaspoon Lemon juice or white vinegar
Instructions
Wash, peel, and shred the beets and carrots using a grater. Peel and dice the potatoes into 1-inch cubes. Finely chop the onion and shred the cabbage thinly. Mince the garlic and dice the tomatoes.
Heat 2 tablespoons of sunflower oil in a large pan over medium heat. Add the grated beets and sauté for 5 minutes. Stir in the tomato paste and cook for another 2-3 minutes. Add the lemon juice or white vinegar to preserve the vibrant color of the beets. Set aside.
In a large pot, bring the vegetable broth to a boil over medium-high heat. Add the diced potatoes and bay leaves. Reduce the heat to medium and let simmer for 10 minutes.
Meanwhile, in a separate pan, heat the remaining 1 tablespoon of sunflower oil. Add the chopped onion and carrots, cooking until softened, about 5-7 minutes. Add the minced garlic and diced tomatoes, and sauté for another 3 minutes. Transfer this mixture to the pot with the potatoes.
Add the shredded cabbage to the pot and let simmer for 10 minutes, stirring occasionally. Then, add the sautéed beets and stir to combine.
Season the soup with salt and black pepper. Let it simmer on low heat for another 10 minutes to allow the flavors to meld together.
Remove the bay leaves from the pot. Taste and adjust the seasoning if needed.
Serve the borsch hot, garnished with chopped fresh dill and a generous dollop of sour cream.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 16.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1505 mg | 32% | |
*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.
