Vegetarian Traditional Ukrainian Borsch

Dive into the rich, hearty flavors of Vegetarian Traditional Ukrainian Borsch, a vibrant and nourishing beet soup brimming with authentic Eastern European flair. This plant-based version of the classic borsch showcases the natural sweetness of beets, balanced with earthy potatoes, tangy tomatoes, and crunchy cabbage, all simmered in a fragrant vegetable broth. The addition of a touch of vinegar preserves the stunning ruby-red color, while garlic and dill infuse the soup with aromatic depth. Perfectly seasoned with bay leaves, salt, and pepper, this easy-to-make recipe is ready in just over an hour and serves six. Serve this comforting dish with a dollop of creamy sour cream and fresh dill for a traditional finishing touch that’s as beautiful as it is delicious. A must-try for fans of healthy, hearty soups!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 medium Beets
• 2 medium Carrots
• 3 medium Potatoes
• 0.5 head White cabbage
• 1 medium Onion
• 3 cloves Garlic
• 2 medium Tomatoes
• 2 tablespoons Tomato paste
• 8 cups Vegetable broth
• 3 tablespoons Sunflower oil
• 2 pieces Bay leaves
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 0.5 bunch Fresh dill
• 4 tablespoons Sour cream
• 1 teaspoon Lemon juice or white vinegar

Directions

Step 1

Wash, peel, and shred the beets and carrots using a grater. Peel and dice the potatoes into 1-inch cubes. Finely chop the onion and shred the cabbage thinly. Mince the garlic and dice the tomatoes.

Step 2

Heat 2 tablespoons of sunflower oil in a large pan over medium heat. Add the grated beets and sauté for 5 minutes. Stir in the tomato paste and cook for another 2-3 minutes. Add the lemon juice or white vinegar to preserve the vibrant color of the beets. Set aside.

Step 3

In a large pot, bring the vegetable broth to a boil over medium-high heat. Add the diced potatoes and bay leaves. Reduce the heat to medium and let simmer for 10 minutes.

Step 4

Meanwhile, in a separate pan, heat the remaining 1 tablespoon of sunflower oil. Add the chopped onion and carrots, cooking until softened, about 5-7 minutes. Add the minced garlic and diced tomatoes, and sauté for another 3 minutes. Transfer this mixture to the pot with the potatoes.

Step 5

Add the shredded cabbage to the pot and let simmer for 10 minutes, stirring occasionally. Then, add the sautéed beets and stir to combine.

Step 6

Season the soup with salt and black pepper. Let it simmer on low heat for another 10 minutes to allow the flavors to meld together.

Step 7

Remove the bay leaves from the pot. Taste and adjust the seasoning if needed.

Step 8

Serve the borsch hot, garnished with chopped fresh dill and a generous dollop of sour cream.

Nutrition Facts

Serving size	(3901.3g)

Amount per serving	% Daily Value*
Calories	2212.2

Total Fat 71.6g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 33.9g
Cholesterol 24mg	0%
Sodium 8983.0mg	0%
Total Carbohydrate 351.8g	0%
Dietary Fiber 66.6g	0%
Total Sugars 98.1g
Protein 69.0g	0%

Vitamin D 0IU	0%
Calcium 826.3mg	0%
Iron 24.6mg	0%
Potassium 10182.4mg	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: 27.7%

Protein: 11.9%

Carbs: 60.5%