This healthy, filling, and comforting vegetarian Borscht recipe is packed with beets, carrots, sweet potatoes, cabbage and topped with sour cream and fresh dill.
Borscht is perfect hot on a chilly day or perfect cold on a hot day.
Wear an apron when making 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.
Serving Suggestion
Serve this Borscht Soup recipe with potato cakes, Gnocchi, Cannellini beans or a pork tenderloin to round out your dinner.
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If you like Beet dishes, then you may also like some of these similar recipes:
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 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Ukraine
- Diet: Gluten Free
Ingredients
- 2 Tbsp e.v. olive oil
- 1 cup onions, diced
- 2 medium red beets, rinsed not peeled, roughly chopped
- 2 medium carrots, rinsed not peeled, roughly chopped
- 1 medium sweet potatoes, rinsed not peeled, roughly chopped
- 1 very small head cabbage, roughly chopped
- water or broth
- 1 ¼ tsp salt
- ¼ tsp 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 ~ 15 minutes covered, stirring occassionally. Reduce heat and/or add more oil if necessary. You want them translucent, not caramelized.
- Reduce heat to low and add cabbage and ½ cup water and stir. Cover and cook ~ 15 minutes or until wilted. Add beets, carrots, sweet potatoes, salt, pepper, and enough water to cover all the vegetable by ¼".
- Bring to a boil, reduce heat, cover and cook ~ 20-25 minutes (stirring occasionally) or until all vegetables are tender. Blend it with an Immersion blender or blender until smooth. Add salt to taste.
- Spoon into bowls. Top with fresh sour cream and dill. Happy Soupin'! Beckie
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