The best Vegetarian Borscht Soup
Did you know that Borscht soup can be served hot and cold? It’s currently December, so we’ll opt for hot this time around! Ukrainian borscht has deep cultural roots in Eastern European countries, particularly in Ukraine, where it is considered a national dish. Its history dates back centuries, and it's thought to have originated in the region now known as Ukraine, where early forms of the soup were made with fermented beets. Over time, the dish spread throughout Eastern European countries, with each region adding its own unique twist.
Traditional borscht recipes often include a variety of fresh vegetables like beets, cabbage, carrots, potatoes, onions, and bell peppers, creating a vibrant and nutritious dish. Some versions also feature beans or mushrooms for added texture and heartiness. While meat-based borscht is rich and deeply flavorful, the vegan borscht recipe is just as satisfying, with a naturally sweet and earthy taste. Many families have their own closely guarded recipes, passed down through generations, each with small but significant differences that make them special.
Borscht is often served with a dollop of sour cream or Greek yogurt, which enhances its creamy texture and balances the tangy flavors of the beets. It is commonly enjoyed with a side of rye bread or pampushky, Ukrainian garlic rolls, making it a complete and hearty meal. No matter how you prepare it, this family recipe remains a comforting and beloved dish, especially during the colder months, bringing warmth, tradition, and nourishment to every table.
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Variations
Cold vs. Hot: Borscht can be served hot or cold, depending on the season and regional preferences. Cold borscht is especially refreshing in the summer, often topped with a dollop of sour cream and garnished with fresh herbs.
Meat vs. Vegetarian: Some versions of borscht include meat, like beef or pork, while others are entirely vegetarian. The vegetarian borscht recipe features a lighter, yet flavorful broth, often made with beets, cabbage, carrots, potatoes, and tomatoes. The meat version is typically richer, with the broth made from simmering the meat and bones, enhancing the umami depth of the soup.
Sourness: A defining characteristic of borscht is its slightly sour taste, which is often achieved by adding vinegar or fermented beet juice. Some versions also use sauerkraut or pickles to introduce acidity.
Ingredients You’ll Need
3 medium potatoes, peeled and diced
1/2 medium head of cabbage, shredded
1 large carrot, peeled and grated
1 large onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
6 cups water or vegetable broth
3 bay leaves
1 teaspoon fresh dill (plus extra for garnish)
3 tablespoons vinegar (adjust to taste)
Onion powder, to taste
Salt and pepper, to taste
2 tablespoons olive oil (for sautéing)
Borscht is packed with a variety of vitamins and nutrients, largely due to its rich base of vegetables. Here's a breakdown of the key vitamins you can find in borscht: Nutrients:
Fiber (from beets, cabbage, and carrots) helps with digestion and maintains healthy blood sugar levels.
Minerals like potassium (from potatoes) and magnesium (from cabbage) contribute to heart health and muscle function.
Iron (from beets and cabbage) supports red blood cell production and helps prevent anemia.
These vitamins and nutrients make borscht not only a flavorful dish but also a nourishing one, offering various health benefits.
Some recipes might call for dried dill, but please, I beg you—use lots of fresh dill. It truly makes a world of difference in the flavor of your delicious soup. If you're making borscht for the first time, trust me, it’s worth the effort! Personal preference plays a role, but if you want the best borscht recipe, fresh herbs are a must. They enhance the taste and give the soup that authentic, bright, aromatic kick that dried dill just can't match. If you're crafting your own borscht recipe, do it right—fresh dill makes all the difference!
Flavor Development
Borscht often tastes better the next day, as the flavors have time to meld. You can make it a day ahead and store it in the refrigerator in an airtight container for up to 3 days.
If you're looking for a comforting vegetarian recipe, borscht is a perfect choice. This hearty soup, a staple of Ukrainian cuisine, is made using fresh vegetables like beets, cabbage, carrots, and even bell peppers, which also add a subtle sweetness and an extra layer of flavor. This beet-based soup gets its beautiful color from the main ingredient, beets, which provide a natural sweetness and depth to the dish. Every family has its own take on borscht, and my family’s version has been passed down through generations. We always chop the vegetables into bite-sized pieces for the perfect texture. In the final step, a dollop of Greek yogurt on top adds a creamy, tangy finish that balances the earthy flavors beautifully. Whether you're jotting it down on a recipe card or making it from memory, this classic soup is always a nourishing and satisfying meal.
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The best Vegetarian Borcht Soup
Ingredients
Instructions
- Heat a large soup pot over medium-high heat and add olive oil. Add the grated beets and sauté for about 10 minutes, stirring occasionally, until softened.
- Add 10 cups of water to the pot. Stir in the sliced potatoes and carrots, then cook for 10-15 minutes, or until the vegetables are easily pierced with a fork.
- While the potatoes are cooking, heat a large skillet over medium-high heat and add 2 tablespoons of oil. Add the chopped onion, celery, and bell pepper. Sauté for 7-8 minutes, stirring occasionally, until softened and lightly golden.
- Stir in tomato paste and cook for an additional 30 seconds. Transfer the mixture to the soup pot with the potatoes and continue cooking.
- Once the potatoes and carrots are tender, add bay leaves, apple cider vinegar, salt, black pepper, onion powder, minced garlic clove, and chopped dill.
- Simmer for another 2-3 minutes, then taste and adjust seasoning with more salt and vinegar as needed.
- Serve hot, garnish with dill and add a dollop of sour cream.
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