Borscht Recipe Russian Vegetarian Style Made Easy

Borscht is a beloved traditional Russian soup known for its vibrant ruby-red color and rich, comforting flavor. This vegetarian version offers all the warmth and heartiness of the classic dish while being completely plant-based.

Made primarily with beets, cabbage, and a medley of fresh vegetables, this soup is both nutritious and delicious. Whether you’re looking for a wholesome lunch or a cozy dinner, vegetarian borscht is perfect for any season.

Plus, it’s simple to prepare and makes an excellent make-ahead meal.

In this recipe, you’ll find step-by-step instructions to create a perfectly balanced borscht that’s tangy, slightly sweet, and deeply satisfying. Serve it with a dollop of sour cream or vegan yogurt and fresh dill for an authentic touch.

Ready to dive into this colorful bowl of goodness? Let’s get cooking!

Why You’ll Love This Recipe

Vegetarian and wholesome: This borscht recipe uses fresh vegetables and vegetable broth, making it a great option for vegetarians and anyone wanting a light, nutritious meal.

Rich, layered flavors: The combination of beets, cabbage, and a splash of vinegar creates a delicious balance of sweet and tangy that’s signature to authentic borscht.

Easy to make and versatile: With simple ingredients and straightforward steps, this borscht can be prepared in under an hour, making it perfect for busy weeknights or meal prep.

Ingredients

• 4 medium beets, peeled and grated or diced
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and sliced
• 3 cloves garlic, minced
• 1/2 small green cabbage, shredded
• 3 medium potatoes, peeled and cubed
• 1 large tomato, chopped (or 1/2 cup canned diced tomatoes)
• 6 cups vegetable broth
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh dill, chopped (for garnish)
• Sour cream or vegan sour cream, for serving (optional)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Vegetable peeler
• Grater or food processor (for beets)
• Wooden spoon or spatula
• Measuring spoons and cups
• Soup bowls for serving

Instructions

1. Prepare the vegetables: Peel and grate the beets or chop into small cubes. Peel and slice carrots, chop onion, mince garlic, shred cabbage, and cube potatoes. Chop the tomato or have canned tomatoes ready.
2. Sauté the aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and carrots, cooking until softened for about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Add the beets and tomatoes: Stir in the grated beets and chopped tomatoes. Cook for 5-7 minutes, stirring occasionally, allowing the vegetables to soften and the flavors to meld.
4. Pour in the broth: Add the vegetable broth, bay leaf, and cubed potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cover. Let it cook for about 15 minutes, or until the potatoes and beets are tender.
5. Add the cabbage: Stir in the shredded cabbage and cook uncovered for another 10 minutes. The cabbage should be tender but still slightly crisp.
6. Season and finish: Add apple cider vinegar, sugar, salt, and pepper to taste. Adjust the seasoning as needed. Simmer for 5 more minutes to combine all flavors.
7. Serve: Ladle the borscht into bowls. Garnish with fresh chopped dill and a dollop of sour cream or vegan alternative if desired. Serve hot with rye bread or your favorite side.

Tips & Variations

For a deeper beet flavor, roast the beets in the oven before adding them to the soup.

To add protein, consider stirring in cooked beans or lentils.

If you prefer a smoother soup, blend a portion of the borscht and mix it back in.

You can also experiment with adding other root vegetables like parsnips or turnips for different earthy undertones. For an authentic touch, serve the borscht with a side of Cheese Penny or enjoy a refreshing dessert like Cinnamon Pecan Ice Cream afterward.

Nutrition Facts

Serving Suggestions

Borscht is traditionally served hot, garnished with fresh dill and a dollop of sour cream or vegan sour cream. Pair it with hearty rye bread or garlic bread for dipping.

It also makes a delicious starter before a meal featuring Eastern European dishes.

For a complete meal, consider serving alongside a light cucumber salad or try it with a side of Classico Sun Dried Tomato Alfredo Sauce pasta for a fusion twist. This soup also freezes well, making it perfect for batch cooking and enjoying later.

Conclusion

This Russian vegetarian borscht recipe is a wonderful way to enjoy a traditional dish with a plant-based twist. Its vibrant color and complex flavors make it a feast for both the eyes and the palate.

Perfect for chilly days or whenever you crave a wholesome, comforting soup, this borscht is easy to prepare and packed with nutrients.

Whether you’re a seasoned fan of Eastern European cuisine or trying borscht for the first time, this recipe is bound to become a favorite. Don’t forget to explore more comforting recipes like Chocolate Heaven Cake for dessert or a cozy Clam Chowder San Francisco Recipe for your next meal.

Enjoy cooking and savor every spoonful!

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