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Vegetarian Russian/ Ukrainian Borscht Soup

This recipe makes a nice big pot of borscht soup. Borscht freezes well for future enjoyment and it is even better the next day!

  • Author: Katia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 55 minutes
  • Total Time: 2 hours 25 minutes
  • Category: Soup
  • Cuisine: Eastern European

Ingredients

Scale
  • 2 Tbsp extra virgin olive oil
  • 1 lb beets (about 2 medium), peeled and cut into matchsticks
  • 5 large garlic cloves, minced
  • 8 oz. carrot (2-3 small), peeled and cut into about 1/8 " half circles
  • 1 medium onion, diced
  • 4 1/4 cup water, divided (using 1/4 cup 1st, then 4 cups)
  • 1 small green cabbage, shredded
  • 4 cups low/no sodium vegetable stock/broth
  • 5 Tbsp concentrated tomato paste (I love the Italian kind in a tube)
  • 4 bay leaves
  • 1 1/2 tsp of salt, divided
  • 3/4 tsp ground black pepper
  • 1 Tbsp sugar
  • 1 lb. white potatoes, diced into 1/2 inch cubes
  • 2-3 Tbsp lemon juice (start with 2 Tbsp and add another if you like)
  • 2 Tbsp fresh dill, chopped (or 1/2 Tbsp dried dill)

Instructions

  1. Heat dutch oven or large pot on medium heat and add olive oil.
  2. Once olive oil heated add onions and garlic and cook about 5 minutes.
  3. Then add beets, carrots, 1/4 cup water along with about 1/2 tsp salt. Stir to combine, cover and reduce heat to low and simmer for 20 minutes.
  4. Now add the the cabbage, broth, remaining water, tomato paste, sugar, bay leaves and remaining 1 tsp salt, return to a boil, cover and simmer on low for another 30 minutes, stirring a couple times.
  5. Add the potatoes, return to a boil, cover and simmer for another hour, stirring a couple times. (If the soup is too thick for your liking you can add more liquid, but I think it's great thick and chunky)
  6. Once the potatoes are knife tender add the dill along with the lemon juice and cook another 5 minutes. Adjust salt and pepper at this point as well. If you like the soup a little tangier add another Tbsp of lemon juice.

Equipment

Notes

Ideally served with a dollop of real sour cream (Optional for those not eating dairy), maybe a little fresh dill or even a squeeze of lemon juice.

Nutrition

Keywords: Borscht, Russian Borscht, Ukrainian Borscht, Vegetarian, Borscht Recipe

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