Borscht Vegan Beet Soup

Borscht is a sour soup common in Eastern Europe and Northern Asia. In English, the word “borscht” is most often associated with the soup’s variant of Ukrainian origin, one of the most famous dishes of Ukrainian cuisine, made with beetroots as one of the main ingredients, which give the dish its distinctive red color. 

For my family Borscht is my husband favorite dish. As it include a lot of ingredients and preparation I adjust it to my version of this delicious soup, that won’t take half day to cook. Some people don’t understand how that can be , Borscht with out meat. But when they try my Vegan ONE POT Borscht the wow every time.

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Meatless Borscht

Course Main Course

Cuisine ukranian

Keyword beet soup, borscht, dinner, food, soup, vegan

Ingredients

• oil for frying
• Salt and black pepper
• 1 large onion diced
• 2 medium carrots diced
• 1 bell pepper
• 2 large ribs celery diced
• 2 cloves garlic minced
• 3 medium beets peeled and diced
• 8-12 cups of water for a thinner taste
• 1 cup 240 ml tomato sauce or puree
• 4 to 5 medium young potatoes cubed
• 2 to 4 cups 250 to 500 g shredded cabbage
• 2 tbsp 4 g chopped fresh parsley
• 2 tbsp 4 g chopped fresh dill
• rustic bread for serving
• sour cream for serving

Instructions

• Into the pot, add the oil. Add the onion, carrots and celery and toss to combine. Reduce the heat to medium and cook the mixture for 4 to 5 minutes, until the onion is translucent. Add the garlic, then season the mixture with more salt and the black pepper. Add cut in the cubes pepper. Simmer for another 3-5 min. Add the beets, keep cooking for 5 min, add water and tomato sauce. Add more water for a thinner soup.
• Cover the pot with a lid and bring the mixture to a boil, then add the potatoes and cook the soup for 15 minutes. Add cabbage, dill and parsley and cook for an additional couple of minutes. Remove the soup from the heat, cover the pot and let the soup stand for 15 minutes before serving with a dollop of the sour cream and the bread.
• This soup gets more delicious after it stands overnight in the refrigerator. I love to reheat a few cups at a time on the stovetop when I’m ready to enjoy it!