4 medium Beetspeeled and shredded
10 cups Vegetable stockor beef/chicken
1 large Potatopeeled and diced
1/2 large head Green Cabbageshredded
4 Carrotspeeled and shredded
1 tsp Sunflower oil
1 medium Oniondiced
1 medium diced tomato
1 tbsp Tomato paste
1 tbsp White Sugar
3 Bay Leaf
1/4 cup Dill (Fresh)
Salt and pepper (to taste)
1/2 cup Sour Cream (Full fat)or vegan sour cream
1 loaf Crusty Bread
This Ruby Red Borscht soup is one of my favorite things to make going into the colder months. The bright red beets carry so many health benefits, it’s no wonder I feel so great after eating this.
Traditionally borscht is made with beef stock and chunks of beef, however you can omit that if you’re looking for a vegetarian/vegan version. Which really highlight the beets and cabbage more than anything, and is just as good. If you want to keep this a purely vegetarian/vegan soup then chose a vegetable stock too, over beef stock as well.
This recipe will make a fairly large pot of soup, so if you have any any leftovers “which is highly unlikely” then you can freeze it for another time. Think meal prep, make a big pot and store it away in the freezer for some healthy grab and go lunches!
Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine. When searching the web and cook books, you will find there are several ways to make borscht. I prefer it just like this, with my vegetables chopped up very finely as opposed to the chunky versions, after all this is a soup not a stew.
To do this you will want a food processor, which will saves you a ton of time otherwise you can use a grater to get the job done. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.
I hope you like this recipe for authentic borscht soup, it’s my favorite way to make it.
Also you can save yourself allot of time and hassle by letting your food processor chop up your beets and cabbage. Also this will gives the soup a great consistency, leaving it very creamy vs chunky.
Welcome to borscht heaven!
Serve alongside some crusty bread and a dollop of sour cream if desired!
Come back Tucker, you don’t need to hunt today this recipe is vegetarian.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you.
Looking for an awesome Beef Borscht recipe? Check out my other recipe here for Beef Borscht
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UKRAINIAN BORSCHT SOUP
- 4 medium Beets
- 10 cups Vegetable stock
- 1 large Potato
- 1/2 large head Green Cabbage
- 4 Carrots
- 1 tsp Sunflower oil
- 1 medium Onion
- 1 medium diced tomato
- 1 tbsp Tomato paste
- 1 tbsp White Sugar
- 3 Bay Leaf
- 1/4 cup Dill Fresh
- Salt and pepper to taste
- 1/2 cup Sour Cream Full fat
- 1 loaf Crusty Bread
- Start by rinsing and possible scrubbing the beets to remove any dirt and set aside.
- Peel the carrots and half the cabbage and set aside.
- Slowly add your peeled carrots to the food processor, dice and set aside.
- Slowly peel the potato, cube and set aside.
- Slowly add the cabbage chunks to the food processor shred, and set aside.
- Peel each beet and then cut into fours and place 2 at a time in your food processor shred, and set aside,
- In a pot place the oil and cook the onion till translucent.
- Pour in the vegetable or beef stock and place the bay leaves.
- Add in the tiny cubed potato, tomato, tomato paste along with shredded beets, cabbage, carrots and sugar.
- Simmer for 10 minutes, adding in 1 tbsp of seasoning salt.
- Taste to see if more seasoning salt is needed, if so add 1 tsp at a time, then add in your pepper and balsamic vinegar.
- Add in your fresh dill and allow this all simmer to cooked, roughly 5 more minutes.
- Remove the bay leaf, and ladle the hot soup into bowls and serve with sour cream and some crusty bread. Enjoy!
PIN IT FOR LATER