Description
Vegan Borscht is a vibrant and hearty beet soup that captivates the senses with its rich colors and comforting flavors. This delicious plant-based dish combines earthy beets, crunchy cabbage, and aromatic herbs, making it perfect for chilly evenings or festive gatherings. With its foolproof recipe, even novice cooks can achieve restaurant-quality results that impress family and friends alike.
Ingredients
Scale
- 4 medium beets, peeled and diced (about 2 cups)
- 2 cups green or purple cabbage, shredded
- 2 medium carrots, diced (about 1 cup)
- 2 medium Yukon Gold potatoes, diced (about 1 cup)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- Juice of 1 lemon
- 6 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash and peel beets, carrots, and potatoes; chop into small cubes. Slice the onion and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté onions and garlic until translucent (about 5 minutes).
- Stir in beets, carrots, potatoes, and cabbage; cook for another 5 minutes.
- Add vegetable broth to cover the veggies. Bring to a boil and simmer for about 30 minutes until vegetables are tender.
- Squeeze in lemon juice and sprinkle dill. Adjust seasoning with salt and pepper.
- Ladle into bowls; garnish with additional dill or vegan sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 9g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg