Vegetarian Ukrainian Borscht Recipe

 

Vegetarian Ukrainian Borscht Recipe

  

This Vegetarian Ukrainian Borscht recipe features a traditional beet soup made with cabbage, root vegetables, and beans. It is served with a dollop of sour cream and pampushky (Ukrainian garlic bread). The sautéed vegetables simmered in a flavorful broth create a hearty soup that’s comforting any time of year. This recipe is not only tasty but also packed with nutrients, making it a great choice for a healthy meal. 

 

Why You'll Love This 

You'll enjoy this Vegetarian Ukrainian Borscht recipe because it's a tasty and healthy soup that's easy to prepare. The beets give it a bright, deep red color, while the cabbage and beans add texture and fiber. This recipe is also very flexible, letting you adjust the seasonings and ingredients to your liking. 

 

Preparation Time: 20-25 minutes

Cooking Time: 40-50 minutes

Total Time: 1 hour to 1 hour 15 minutes

Servings: 4-6 people

Difficulty Level: Easy to Medium

Ingredients 

·       2 medium beets, peeled and grated. 

·       1 large onion, chopped. 

·       2 cloves garlic, minced. 

·       2 medium carrots, peeled and grated. 

·       4 cups of vegetable broth 

·       1 cup cabbage, shredded. 

·       1 cup canned beans (such as kidney or cannellini beans) 

·       2 medium potatoes, peeled and cubed. 

·       1 tablespoon tomato paste 

·       1 teaspoon sugar 

·       1 tablespoon white vinegar 

·       Salt and pepper to taste 

·       Fresh dill, chopped (optional) 

·       Sour cream, for serving (optional) 

Tools 

·       Large pot 

·       Cutting board 

·       Knife 

·       Grater 

·       Measuring cups and spoons 

·       Wooden spoon 

·       Spatula 

Directions 

Step 1: Prepare the Vegetables 

1. Peel and grate the beets, carrots, and potatoes. Chop the onion and cabbage. 

2. Mince the garlic. 

Step 2: Sauté the Vegetables 

1. Heat oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. 

2. Add garlic, beets, and carrots. Cook while stirring occasionally for 10 minutes. 

Step 3: Add Broth and Potatoes 

1. Pour in the vegetable broth, potatoes, and bay leaf. Bring to a boil, then reduce the heat to low and let it simmer for 20 minutes. 

Step 4: Add the Cabbage and Beans 

1. Stir in the shredded cabbage and canned beans. Cook for another 10-15 minutes, or until the cabbage is tender. 

Step 5: Season and Serve 

1. Mix in the tomato paste, sugar, and vinegar. Season with salt and pepper to taste. 

2. Serve the borscht hot, garnished with chopped fresh dill and some sour cream, if you like. 

 

Approximate Macronutrient Breakdown (per serving) 

v  Calories: 200-250 

v  Protein: 5-7g 

v  Fat: 5-7g 

v  Carbohydrates: 35-40g 

 

Enjoy the borscht with a side of pampushky (Ukrainian garlic bread) or rye bread for a more authentic meal. You can also adjust the recipe by adding other vegetables or spices. 

Tips and Variations 

·       Use canned beans to save time or cook dried beans following the package instructions. 

·       Add other vegetables, like bell peppers or mushrooms, to enhance flavor and nutrition. 

·       Serve the borscht cold instead of hot for a refreshing summer option. 

·       Try different seasonings, like paprika or cumin, to give the borscht a unique twist. 

Frequently Asked Questions 

1. Can I make this recipe vegan?

Yes, simply omit the sour cream or use a vegan substitute. 

2. How do I store leftover borscht?

Keep the borscht in an airtight container in the fridge for up to 3 days. 

3. Can I freeze the borscht?

Yes, the borscht can be frozen for up to 3 months. However, the texture of the potatoes and cabbage may change once they are frozen. 

4. What type of beets should I use?

Red beets are traditional, but you can also choose golden or Chioggia beets for a different color. 

5. Can I use fresh beans instead of canned?

Yes, cook the beans as instructed on the package before adding them to the pot. 

6. How do I make the borscht sourer?

Add more vinegar or lemon juice to taste.