Vegetarian Borscht
by .
Vegetarian borscht is a popular Ukrainian food filled with the earthy sweetness of beets, carrots and potatoes and topped with the freshness of dill. This traditional beet soup is one of the most popular Eastern European dishes. It is packed with healthy vegetables and comes out the most beautiful, deep red color.
Ingredients
- Beets: I like to cut my beets to matchstick size, but you could also grate them if you have a machine that will make that job easier.
- Vegetables: Carrots, onion, red or green cabbage and potatoes make this soup hearty and filling. You could even add additional vegetables if you’d like.
- Tomato Sauce: Tomato sauce and vegetable broth make up the base of the soup, along with a splash of white vinegar and a teaspoon of sugar.
- Fresh Dill: Fresh dill on top is the perfect addition! It is not traditional to use dried dill.
Tools
- Large Pot: With a lid.
How to Make This Recipe
Step 1: Saute your Vegetables
In a large pot, add the oil over medium heat. Cook garlic and onion in the oil until translucent, or about 5 minutes.
Add the beets and carrot and sautee again for about 5 minutes on medium-high heat. Sprinkle with sugar and add the tomato paste. Mix again to combine.
Add the cabbage to the pot along with the vegetable broth.
Step 2: Let it Boil
Cover the pot and bring the broth to a boil. Once boiling, reduce to low heat and simmer for about 15 minutes.
Stir in potatoes, vinegar, dill, salt, and pepper. Cook, covered for about 20 more minutes, until the soup reduces and gets a bit thicker.
Step 3: Add Final Seasonings and Enjoy!
Add the tomato sauce and cook for about five more minutes, uncovered.
Serve and enjoy! Garnish with sour cream, freshly grated garlic, and lots of fresh dill.
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