Vegetarian Ukrainian Borscht
Dive into the vibrant flavors of Eastern Europe with this Vegetarian Ukrainian Borscht! This hearty and healthy beet soup is a plant-based twist on the traditional recipe, featuring a colorful medley of ingredients like earthy beets, sweet carrots, tender potatoes, and crisp cabbage simmered in a rich vegetable broth. Enhanced with tangy white vinegar, aromatic garlic, and fresh dill, every spoonful bursts with depth and warmth. Ready in just over an hour, this comforting dish is perfect for serving on cold days, and it’s naturally gluten-free. Garnish with sour cream and pair with crusty bread for a filling, delicious meal that highlights authentic Ukrainian cuisine while catering to vegetarian diets.
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Recipe Information
Ingredients
- 4 medium-sized beets
- 2 medium-sized carrot
- 1 large yellow onion
- 3 medium-sized potatoes
- 1 small head cabbage
- 2 garlic cloves
- 3 tablespoons tomato paste
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
- sour cream (optional, for serving)
Instructions
Peel the beets, carrots, potatoes, and onion. Grate the beets and carrots using a box grater or food processor. Dice the onion and potatoes. Thinly shred the cabbage.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
Add the grated beets and carrots to the pot. Sauté for another 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 more minutes to develop the flavor.
Pour in the vegetable broth and add the diced potatoes and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer.
After 15 minutes, add the shredded cabbage and continue simmering for another 20 minutes or until the vegetables are tender.
Mince the garlic and add it to the pot along with the white vinegar, salt, and black pepper. Stir well and cook for 5 more minutes.
Remove the pot from heat and discard the bay leaves. Adjust seasoning with additional salt or vinegar if needed.
Serve hot, garnished with fresh dill and a dollop of sour cream if desired. Pair with a slice of hearty bread for a complete meal.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 6188 mg | 269% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 81.9 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 635 mg | 49% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 7340 mg | 156% | |
*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.
