Vegan Borscht
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.
Servings 5
Calories 126kcal
Equipment
- 1 Large cooking pot
- 1 Spatula
- Knife and chopping board
Ingredients
- 2.5 cups shredded beetroot
- 1 cup shredded carrot
- 1 cup shredded cabbage
- 1 cup potato cubes
- ½ cup finely chopped onion
- 4-5 cloves garlic, minced
- ¼ cup finely chopped dill
- Juice of half a lemon adjust to taste
- 2 bay leaves
- 1 tablespoon tomato paste
- 5 cups vegetable stock
- 1 tablespoon olive oil
- Salt & pepper as per taste
- Vegan sour cream optional
Instructions
- Heat oil in a pot. Add onion and garlic. Cook until the onion starts turning brown.
- Add beets, carrot, cabbage, and potatoes. Mix and cook for 7-8 minutes. Keep stirring occasionally.
- Add tomato paste, salt, pepper, and bay leaves. Sauté for a minute and then add vegetable stock. Cook covered for around 20 minutes on medium heat.
- Turn off the heat. Add lemon juice and dill. Mix.
- Serve borscht with a dollop of sour cream on top. Enjoy!
Notes
- 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.
Nutrition
Calories: 126kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 1044mg | Potassium: 586mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5044IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 1mg