Chunky Borscht Recipe Vegetarian Style Made Easy

Chunky borscht is a hearty, vibrant soup that brings warmth and comfort to any meal. Originating from Eastern Europe, this beloved beet-based soup is traditionally rich with vegetables and a touch of tanginess, making it a perfect vegetarian option for anyone craving a nutritious and flavorful dish.

Whether you’re a longtime fan of borscht or trying it for the first time, this recipe offers a satisfying chunkier texture that highlights the natural sweetness of beets paired with a medley of other garden-fresh vegetables.

Plus, it’s packed with vitamins, fiber, and antioxidants, making it a wholesome choice for lunch or dinner.

This chunky vegetarian borscht recipe is incredibly simple to prepare and makes a generous batch perfect for meal prep or sharing with family. With minimal ingredients and straightforward steps, you’ll have a delicious, warming soup ready in under an hour.

Let’s dive in and bring a taste of Eastern Europe to your kitchen!

Why You’ll Love This Recipe

This chunky vegetarian borscht is a delightful mix of flavors and textures that will quickly become a staple in your recipe collection. The combination of beets, cabbage, potatoes, and carrots creates a colorful, nutrient-dense soup that’s both filling and light.

You’ll love how the natural sweetness of the beets balances perfectly with the slight acidity from vinegar and a hint of garlic.

Not only is this recipe vegetarian, but it’s also vegan-friendly and gluten-free, making it accessible for a variety of dietary preferences. It’s a one-pot meal that’s perfect for chilly days, packed with wholesome ingredients, and easy enough for beginners to make.

Plus, leftovers taste even better the next day!

Ingredients

• 4 medium beets, peeled and diced
• 1 large carrot, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 1/2 small green cabbage, shredded
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper, to taste
• Fresh dill, chopped for garnish
• Optional: sour cream or vegan yogurt, for serving

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Vegetable peeler
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving
• Blender or immersion blender (optional for smoother texture)

Instructions

1. Prepare the vegetables: Peel and dice the beets, peel and chop the carrot, peel and cube the potatoes, shred the cabbage, finely chop the onion, and mince the garlic.
2. Sauté the aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until translucent and fragrant.
3. Add the beets and carrots: Stir in the diced beets and chopped carrots. Cook for another 5 minutes, allowing the vegetables to soften slightly and the flavors to develop.
4. Incorporate tomato paste: Add the tomato paste to the pot, stirring well to coat the vegetables evenly. This will deepen the soup’s flavor and add a rich color.
5. Add broth and potatoes: Pour in the vegetable broth and add the cubed potatoes. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for about 20 minutes, or until the potatoes and beets are tender.
6. Add cabbage and seasonings: Stir in the shredded cabbage, apple cider vinegar, sugar (if using), salt, and pepper. Continue to simmer for another 10 minutes until the cabbage softens but still retains some texture.
7. Adjust seasoning: Taste the soup and adjust salt, pepper, or vinegar to your liking. If you prefer a smoother soup, you can blend a portion using an immersion blender, but traditionally borscht is chunky and hearty.
8. Serve and garnish: Ladle the chunky borscht into bowls and garnish with a sprinkle of fresh dill. Add a dollop of sour cream or vegan yogurt if desired for a creamy finish.

Tips & Variations

“For a deeper flavor, roast the beets before adding them to the soup. This caramelizes their natural sugars and adds a smoky note.”

• Make it vegan: Use vegan sour cream or skip the topping entirely for a vegan-friendly meal.
• Add beans: For added protein, toss in cooked kidney beans or chickpeas towards the end of cooking.
• Spice it up: Add a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.
• Serve chilled: Borscht is delicious served cold in the summer months, garnished with fresh herbs and a splash of lemon juice.
• Storage: This soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

Chunky borscht is perfect on its own as a nourishing soup, but you can elevate the meal with a few thoughtful additions. Serve with a slice of crusty rye or sourdough bread to soak up the rich broth.

A side of garlic butter or herb-infused olive oil makes a delicious accompaniment.

For a more filling meal, pair this soup with a light salad or a plate of pierogies. If you enjoy exploring other recipes, you might love trying the Thelma Sanders Squash Recipe or the Pickled Cherry Pepper Recipe as flavorful sides to complement your borscht.

Conclusion

This chunky vegetarian borscht recipe is a beautiful celebration of fresh vegetables and bold flavors. It’s easy to make, adaptable to your preferences, and deeply satisfying whether served hot or cold.

The vibrant beets bring a natural sweetness and stunning color, while the cabbage and potatoes add substance, making this a well-rounded meal that nourishes both body and soul.

Perfect for meal prepping or a cozy family dinner, this soup invites you to enjoy a taste of Eastern European tradition with every spoonful. Don’t forget to garnish with fresh dill and a dollop of sour cream or vegan alternative for that authentic touch.

For more comforting recipes, check out our Peda Recipe Ricotta Cheese or the Pecan Crackers Recipe. Happy cooking and enjoy your delicious bowl of chunky borscht!

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