This Vegetarian Ukrainian Borscht soup is made in a vegetarian stock and has shredded beets, cabbage and teeny tiny potatoes that make this soup filling and satisfying.
My Vegetarian Ukrainian Borscht can be serve alongside some crusty bread if desired.
Are you looking for an easy and delicious way to eat your veggies? Look no further than Ukrainian Borscht
What is in Borscht Ukrainian Soup
Made with beets, potatoes, cabbage, onions, and other fresh, nutrient-rich ingredients, this filling and flavorful soup is bursting with health benefits.
WHO INVENTED BORSCHT
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.
HOW TO MAKE BORSCHT SOUP
Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too.
Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, carrots, red beans and potatoes in it or not. Whatever you have on hand USE this soup is very versatile.
CAN BORSCHT BE FROZEN
This recipe will make a fairly large pot of soup, so if you have any any leftovers “which is highly unlikely” then yes 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!
HOW LONG WILL BORSCHT KEEP IN THE FRIDGE
Up to 5 days, the longer it is stored the deeper the flavors that will develop. However if you add meat to your soup, you will want to eat it up in 2 days.
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- 4 medium Beets, cooked and shredded
- 10 cups Vegetable stock
- 1/2 large head Green Cabbage, shredded
- 1 large Potato
- 1 tsp Sunflower oil
- 1 medium Onion, chopped finely
- 1 medium diced tomato
- 1 tbsp Tomato paste
- 1 tbsp of red wine vinegar
- 1 tbsp white sugar
- 3 Bay Leaf
- 1/4 cup Dill, Fresh
- 1 CUP OF SOUR CREAM
- Salt and pepper, to taste
- 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 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 20 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!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 286Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 1811mgCarbohydrates: 38gFiber: 4gSugar: 16gProtein: 6g
These calculations are based off Nutritionix