This healthy, delicious, and easy vegetarian Borscht recipe (Beet Soup) is packed with beets, carrots, sweet potatoes, cabbage and topped with optional sour cream and fresh dill.
Eat Vegetarian Borscht Blended, Chunky, Or A Combo
Vegetarian Borscht can be eaten chunky, blended, or a combination of those two as in this recipe.
I prefer Borscht a combination. Blending around 4 cups of it after it's cooked gives beet soup a thicker consistency for the base but also allows you to chew a little bit and not just swallow soup.
Veggie Borscht is perfect hot on a chilly day or perfect cold on a hot day.
Don't Peel The Vegetables For Borscht
Hear me out. Soup is generally something I make when I'm trying to get rid of leftover vegetable and ends. But making soup from scratch is time consuming.
I leave the vegetables unpeeled for Borscht to save time. Sometimes you will eat a sweet potato peel but all the other peels I don't even notice.
Having said that, peel the beets, sweet potatoes, and carrots if you want an even smoother texture.
Cut Bite Size Size Vegetables For Beet Soup
The larger the vegetables are cut then the longer they will have to boil to get tender. Generally beets take a little longer than sweet potatoes and carrots so think about chopping them a touch smaller.
Larger chunks will make a more rustic borscht, while smaller chunks will make a more delicate borscht.
TIPS On Working with Beets For Borscht Soup
Wear an apron when making Vegetarian Borscht!
Make sure you don't get the beets on your clothes - this vibrant color is hard to get out! You may even want to wear kitchen gloves so the beets don't stain your hands.
Lastly, I cut beets on a plastic cutting board because I don't want to stain my wood cutting board.
Serving Suggestion
Serve this Vegetarian Borscht Soup recipe with potato cakes, Gnocchi, Cannellini beans or a pork tenderloin to round out your dinner.
Things In My Kitchen:
- Blender- For a smoother consistency than an immersion blender but more work to clean.
- Immersion blender - makes fast work of pureeing soups and cleans easily.
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Vegetarian Borscht (Beet Soup)
EatSimpleFood.com
This healthy, filling, and comforting vegetarian Borscht recipe is packed with beets, carrots, sweet potatoes, cabbage and topped with sour cream and fresh dill.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6
- Category: Soup
- Method: Stovetop
- Cuisine: Ukraine
- Diet: Gluten Free
Ingredients
- 2 tablespoon e.v. olive oil
- 1 cup onions, diced
- ½ of a small head cabbage, chopped
- 2 medium red beets, rinsed not peeled, chopped
- 2 medium carrots, rinsed not peeled, chopped
- 1 medium sweet potatoes, rinsed not peeled, chopped
- ~ 7 cups + vegetable broth
- 1 ¼ teaspoon salt
- pinch black pepper
- 3 Tbsp fresh dill, chopped as garnish
- 1 cup sour cream, optional as garnish
Instructions
- Bring a large pot to medium heat and add olive oil and onions. Sweat the onions for ~ 5 minutes covered, stirring occasionally. Reduce heat and/or add more oil if necessary. You want them translucent, not browned.
- Reduce heat to low and add cabbage, beets, carrots, sweet potatoes, salt and enough broth to cover vegetables by ¼ inch.
- Bring to a boil, reduce heat, cover and cook ~ 30 minutes (stirring occasionally) or until all vegetables are tender.
- Blend 4 cups with an Immersion blender
or blender until smooth. Add more broth if you want a thinner consistency. Add salt to taste.
- Spoon into bowls. Top with fresh sour cream and dill. Happy Soupin'! Beckie
or Notes
- Err on the side of less broth to cover and cook the vegetables in. More broth can always be added later but you don't want a super thin soup.
- Borscht can be eaten chunky, blended, or a combination of those as in this recipe.
- I do not peel the vegetables for this borscht and think it's quite smooth. If you want an even smoother texture then peel the beets, sweet potatoes, and carrots.
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