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Vegetarian Borscht (Beet Soup)

White bowl of vibrant red beet soup (Borscht) with a dollop of sour cream and fresh chopped dill.
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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.

Ingredients

Units Scale
  • 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 1/4 tsp salt
  • 1/4 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 1/2 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 1/4".
  • 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

Find it online: https://eatsimplefood.com/borscht/