Dairy-Free Classic Borscht Soup

Experience the vibrant flavors of Eastern Europe with this Dairy-Free Classic Borscht Soup, a wholesome and hearty plant-based take on a beloved traditional dish. Packed with the earthy sweetness of beets, tender potatoes, and crisp cabbage, this soup is simmered to perfection in a rich vegetable broth, infused with aromatic garlic, bay leaves, and a touch of tangy lemon juice and vinegar. The absence of dairy allows the natural flavors of the vegetables to shine, making this recipe ideal for those seeking a vegan or lactose-free alternative. In just over an hour, you'll have a beautifully ruby-hued soup, enhanced with fresh dill for a fragrant finish. Perfect as a comforting winter meal or a refreshing summer option served slightly chilled, this nutrient-rich borscht is both satisfying and versatile.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 whole medium beets
• 2 medium carrots
• 3 medium potatoes
• 1 large onion
• 3 cloves garlic
• 6 cups vegetable broth
• 1 small head cabbage
• 3 tablespoons tomato paste
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh dill
• 1 teaspoon vinegar

Directions

Step 1

Peel the beets and cut them into thin strips. Do the same with the carrots. Set aside.

Step 2

Peel and cube the potatoes. Shred the cabbage finely. Chop the onion and mince the garlic.

Step 3

In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for another 2 minutes, stirring frequently so it doesn't burn.

Step 5

Add the beets, carrots, and tomato paste to the pot. Cook for about 5-7 minutes, stirring occasionally to combine the ingredients properly.

Step 6

Pour in the vegetable broth and add the cubed potatoes, bay leaves, and salt. Bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.

Step 8

Add the shredded cabbage and cook for another 20 minutes until all the vegetables are tender.

Step 9

Stir in the lemon juice, black pepper, and vinegar. Adjust salt and pepper to taste.

Step 10

Remove the bay leaves before serving.

Step 11

Garnish each bowl with fresh dill before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(3097.4g)

Amount per serving	% Daily Value*
Calories	1772.5

Total Fat 43.0g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 6216.8mg	0%
Total Carbohydrate 311.2g	0%
Dietary Fiber 56.2g	0%
Total Sugars 82.4g
Protein 56.3g	0%

Vitamin D 0IU	0%
Calcium 604.2mg	0%
Iron 20.7mg	0%
Potassium 8693.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.8%

Protein: 12.1%

Carbs: 67.0%