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Hearty Vegan Borscht

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A vibrant and comforting traditional Eastern European soup featuring roasted beets and a blend of earthy vegetables and herbs.

Ingredients

Scale
  • 4 medium Beets (roasted)
  • 2 medium Carrots (peeled and grated)
  • 1 medium Onion (chopped)
  • 2 medium Potatoes (diced into ½-inch cubes)
  • 2 cups Cabbage (shredded)
  • 6 cups Vegetable Broth (or water with soy sauce)
  • 2 tablespoons Olive Oil (for sautéing)
  • 2 tablespoons Tomato Paste
  • 2 cloves Garlic (minced)
  • ¼ cup Fresh Dill (chopped)
  • Salt (to taste)
  • Pepper (to taste)
  • Sour Cream (optional)
  • Crusty Bread (for dipping)

Instructions

  1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 40-45 minutes until they are fork-tender. Once cooled, peel and dice them into small cubes.
  2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
  3. Incorporate the grated carrots, diced potatoes, and shredded cabbage into the pot. Stir everything well and let it soften for about 5-7 minutes.
  4. Add the roasted beets and tomato paste to the vegetable mix, ensuring all the vegetables are evenly coated.
  5. Slowly pour in the vegetable broth, stirring to combine all the ingredients. Bring the mixture to a gentle boil.
  6. Reduce the heat and let the soup simmer uncovered for about 20 minutes.
  7. After simmering, add the chopped fresh dill, salt, and pepper to taste.
  8. Ladle the borscht into bowls, and add a dollop of vegan sour cream on top if desired. Serve with a side of crusty bread.

Notes

Wear kitchen gloves when handling beets to prevent staining your hands. This soup tastes even better the next day as the flavors meld.

Nutrition

Find it online: https://yummyfirst.com/hearty-vegan-borscht/