Beetroot Vegan Borscht

Name: Beetroot Vegan Borscht
Prep time: 15 min
Cook time: 35 min
Cuisine: International
Ingredients: 4 tbsp Olive oil, divided; 1 Medium onion, finely chopped; 3 Cloves of garlic, minced; 1 Medium carrot, peeled and thinly sliced; 2 Celery ribs, trimmed and finely chopped; 1 Red bell pepper, finely chopped; 3 Medium potatoes, peeled and sliced into bite-sized pieces; 2 Medium beets, peeled and grated; 1/2 Small head of cabbage, thinly shredded; 1 Can of red beans without their juice; 1 Can of diced tomatoes; 8 cups Vegetable broth (or boiling water), depending how thick you’d like it; 2 tbsp Lemon juice (white vinegar or 1 tsp lemon salt), or to taste; 1/4 cup Roughly chopped parsley or dill; 1/4 tsp Cracked black pepper, to taste; 1 Bay leaf; 1 tbsp Sea salt (to taste)

Borscht is a beet soup that’s warm, sweet, and sour all in one bowl. This soup is ideal for those who prefer a meatless option, made with red beets, potatoes, cabbage, beans, carrots and celery. To enhance the flavor add some white vinegar or lemon juice to balance the sweetness from beets. This classic borscht can be paired with a range of side options, like Gluten Free Buckwheat Bread 1 Ingredient.

GF SF DF YF EF VG NF

Ingredients:

Name	Metric	US
Olive oil, divided	4 tbsp
Medium onion, finely chopped	1
Cloves of garlic, minced	3
Medium carrot, peeled and thinly sliced	1
Celery ribs, trimmed and finely chopped	2
Red bell pepper, finely chopped	1
Medium potatoes, peeled and sliced into bite-sized pieces	3
Medium beets, peeled and grated	2
Small head of cabbage, thinly shredded	1/2
Can of red beans without their juice	1
Can of diced tomatoes	1
Vegetable broth (or boiling water), depending how thick you’d like it	8 cups
Lemon juice (white vinegar or 1 tsp lemon salt), or to taste	2 tbsp
Roughly chopped parsley or dill	1/4 cup
Cracked black pepper, to taste	1/4 tsp
Bay leaf	1
Sea salt (to taste)	1 tbsp

Steps:

Step 1

Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).

Step 2

Heat a large soup pot (5 ½ Qt ) over medium/high heat and add 2 Tbsp oil. Add diced onion. Saute stirring occasionally until softened and lightly golden (7-8 minutes).

Step 3

Add diced carrot, celery ribs, bell pepper and stir for another 4-5 minutes.

Step 4

Add the cabbage and let sweat for 5-7 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth and diced tomatoes, add sliced potatoes and let it simmer for 10 -15 minutes or until potatoes are easily pierced with a fork.

Step 6

While potatoes are cooking, place a skillet over medium/high heat and add 2 tbsp oil. Add grated beets and saute 5-10 minutes, stirring occasionally.

Step 7

When potatoes reach desired softness, add 1 can of beans, 1 bay leaf, 2-3 tbsp lemon juice (white vinegar or 1 tsp lemon salt), salt, ¼ tsp black pepper, 3 minced garlic cloves and beets from the skillet. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

Step 8

Remove the borscht from the heat and add chopped parsley (or dill), give it another stir, then serve.

Notes:

Beetroot Vegan Borscht

It’s truly one of the most adaptable soups: you can make it without potatoes or without cabbage, you can add extra veggies, different spices and the list goes on. For a better borscht experience, add sour cream, yogurt, or fresh herbs.