borscht recipe vegetarian lemon dill beets Borscht Recipe Vegetarian With Lemon, Dill, and Beets

Borscht is a vibrant, hearty soup that has warmed tables for centuries across Eastern Europe. Traditionally made with beef broth and sometimes pork, the vegetarian version offers a fresh, wholesome twist that’s just as satisfying.

This recipe combines the earthy sweetness of beets with the brightness of lemon and the aromatic freshness of dill, creating a symphony of flavors that dance on your palate. Perfect for a cozy lunch or a light dinner, this borscht is packed with nutrients and vibrant colors that will brighten any day.

Whether you’re a vegetarian or just looking to explore a new way of enjoying this classic dish, this recipe is simple to prepare and bursting with flavor. You’ll find it easy to make, with everyday ingredients, and customizable to suit your taste.

Dive in and discover why this lemon dill beet borscht might just become your new favorite soup!

Why You’ll Love This Recipe

This vegetarian lemon dill borscht is not only delicious but also incredibly nourishing. The combination of beets and lemon creates a delightful balance of sweet and tangy, while fresh dill adds a fragrant herbal note that elevates the soup to something truly special.

It’s easy to make, with no complicated steps or hard-to-find ingredients, making it perfect for cooks of all skill levels. Plus, it’s naturally gluten-free, vegan-friendly, and packed with vitamins and antioxidants, making it a healthy choice for your family.

Serve it warm or cold, and enjoy this versatile soup year-round.

Ingredients

• 4 medium beets, peeled and grated or diced
• 1 large carrot, peeled and grated
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 6 cups vegetable broth
• 1 tablespoon olive oil
• 1 bay leaf
• Juice of 1 large lemon (about 2 tablespoons)
• 2 tablespoons fresh dill, chopped
• Salt and black pepper to taste
• 1 tablespoon apple cider vinegar (optional, for extra tang)
• 1 cup shredded green cabbage (optional)
• 1/2 cup sour cream or vegan sour cream for serving (optional)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Peeler (for beets, carrots, potatoes)
• Grater (optional, for beets and carrot)
• Wooden spoon or ladle
• Measuring spoons and cups
• Fine-mesh strainer (optional, if you want a smoother broth)
• Serving bowls

Instructions

1. Prepare the vegetables: Start by peeling and grating or dicing the beets and carrots. Peel and dice the potato and finely chop the onion. Mince the garlic.
2. Sauté aromatics: Heat the olive oil in your soup pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
3. Add beets and carrot: Toss in the grated/diced beets and carrot. Stir well and cook for about 5-7 minutes to soften them slightly and bring out their natural sweetness.
4. Pour in vegetable broth: Add the vegetable broth and bay leaf to the pot. Increase the heat to bring it to a boil.
5. Add potatoes and cabbage: Once boiling, add the potato and shredded cabbage if using. Reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes and beets are tender.
6. Season and add lemon: Remove the bay leaf. Stir in the lemon juice and apple cider vinegar if using. Season with salt and black pepper to taste. Adjust acidity with more lemon or vinegar if desired.
7. Finish with dill: Stir in the fresh dill just before serving to preserve its bright flavor.
8. Serve: Ladle the hot borscht into bowls. Add a dollop of sour cream or vegan sour cream on top if you like. Garnish with extra dill for a beautiful presentation.

Tips & Variations

“Using fresh lemon juice rather than bottled makes a real difference in brightening the soup’s flavor.”

• For a creamier texture, blend a portion of the soup and stir it back in.
• Try adding a diced apple for a subtle sweetness that complements the beets.
• Swap out the potato for sweet potato for a different flavor profile.
• Add cooked beans or lentils to turn this soup into a protein-packed meal.
• Serve chilled in summer for a refreshing twist on this traditional soup.
• For a smoky depth, add a teaspoon of smoked paprika when sautéing the onions.

Nutrition Facts

Serving Suggestions

This vibrant borscht pairs wonderfully with hearty, rustic breads such as rye or sourdough. A side of warm crusty bread dipped in olive oil complements the earthy flavors perfectly.

For a light meal, serve alongside a simple green salad with lemon vinaigrette to echo the lemon notes in the soup. If you want to add some richness, a dollop of sour cream or vegan sour cream on top adds creaminess and depth.

Looking to explore other comforting recipes? Check out our Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy pasta, or cool off with a sweet treat like the Cinnamon Pecan Ice Cream Recipe.

For something savory and cheesy, try the Cheese Penny Recipe.

Conclusion

This vegetarian lemon dill borscht is a wonderful way to enjoy a classic dish with a fresh, healthy spin. Its bright and earthy flavors come together to create a comforting soup that’s perfect any time of the year.

Easy to prepare and packed with nutrients, it’s an ideal choice for anyone looking to add more plant-based meals to their repertoire.

Whether you serve it hot on a chilly evening or chilled as a refreshing summer starter, this borscht will delight your taste buds and nourish your body. Give it a try, and you may just find yourself reaching for this vibrant soup again and again in your kitchen adventures.

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