{Vegetarian} Borscht

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{Vegetarian} Borscht

Borscht (beet soup) is sweet and sour, made with red beets and other vegetables, and topped with fresh dill and sour cream. This recipe is a vegetarian version that's easy, healthy, delicious, and beautiful!

See below the recipe card for step-by-step images.

Prep Time30

Cook Time30

Rest20

Total Time1 20

Course: Soup

Cuisine: Russian

Keyword: Borscht, Borscht Recipe

Servings:

Ingredients

2 medium roasted beets (or boiled)
1 tbsp lemon juice
small bunch fresh dill (plus more for serving)
2 scallions
4 cloves garlic (peeled)
1 tbsp granulated sugar
pinch of salt
2 tbsp vegetable oil
1 medium sweet onion (diced)
1 large carrot (peeled and grated, about 2 cups)
2 tbsp tomato paste
4 cups vegetable broth
2 cups water
3 medium potatoes (peeled and diced)
2 ½ cups sliced green cabbage
15 oz can cannellini beans
2 bay leaves
salt and ground black pepper (to taste)
sour cream (for serving, optional, but highly recommended)

Instructions

Start by making roasted beets (this can be done the day before to save on time.) Alternatively, you can also boil them.
Peel and grate the beets; drizzle with lemon juice and toss to coat. (You should end up with about 2 cups.)
In a heavy bottomed pan or Dutch oven, warm oil over medium heat. Add onion and carrots; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add tomato paste and cook, stirring constantly for 30 seconds or so.
Pour in vegetable broth and water. Bring to a boil, then add potatoes. Season with salt and pepper and simmer for 10 minutes.
Add cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.)
Add in the beets and beans. Stir and let warm through for 3-5 minutes.
Using a small blender or immersion blender, blend together the dill, scallions, garlic, sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.)
Stir in the herb and garlic paste, along with the bay leaves.
Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves.
Serve warm with a dollop of sour cream, more fresh dill, and Irish soda bread or dark rye bread for dunking, if desired.

Video

Nutrition