Vegan borscht is a delicious plant-based version of a very popular beet soup from Russia and Ukraine. This soup is not only tasty and nutritious but also looks very appealing because of its beautiful deep red color. A must-try recipe by every beet lover.
Calories 126 kcal
2.5 cups grated beetroot 1 cup grated carrot 1 cup shredded cabbage 1 cup potato cubes 1/2 cup finely chopped onion 4-5 cloves garlic, minced 1/4 cup finely chopped dill Juice of half a lemon 2 bay leaves 1 tbsp tomato paste 5 cups vegetable stock 1 tbsp olive oil Salt & pepper as per taste Vegan sour cream optional
Heat oil in a pan. Add onion and garlic. Cook until the onion starts turning brown. Add beets, carrot, cabbage, and potatoes. Mix and cook for around 7-8 minutes. Keep stirring occasionally. Next, add tomato paste, salt, pepper, and bay leaves. Sauté for about a minute and then add vegetable stock. Cook covered for around 20 minutes on medium flame. Switch off the gas. Add lemon juice and dill. Mix. Serve borscht with a dollop of sour cream on top. Enjoy!
Dill tastes the best in borscht so I would recommend not skipping it. However, if you don't have it use any other fresh herb of your choice like cilantro or parsley.
Calories: 126 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 1044 mg | Potassium: 586 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 5044 IU | Vitamin C: 23 mg | Calcium: 43 mg | Iron: 1 mg