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 Tbsp 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 1/4 tsp 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.
Find it online: https://eatsimplefood.com/borscht/