| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 235 | 6g | 1g | 24g |
| sugars | fibre | protein | salt |
| 12g | 5g | 6g | 2.3g |
There’s something magical about a bowl of Vegetarian Borscht (Beet Soup) that tugs at my heartstrings every time. Nostalgic and celebratory, humble yet beguiling with its vibrant hue, this healthful delight mirrors my philosophy of food—an enigmatic fusion of traditions that cross continents and generations.
A Dance of Flavors
Steeped in the wisdom of Eastern European cuisine, this Vegetarian Borscht (Beet Soup) brings a wealth of flavors harmoniously intertwined. It transports me back to those Sunday family gatherings at my Nigerian household in Atlanta—where pots simmered unhurriedly on the stove, laced with West African spices. The soup encapsulates the essence of comfort I found in those deep-rooted culinary traditions just as it does the new ones I’ve embraced.
The Wholesome Allure of Borscht
Beyond the soul-soothing qualities of this soup, it’s the ideal health companion too. Bursting with antioxidant-rich beets and nutrient-dense vegetables, it’s like a bowl of vitality. Beets, for instance, are known to lower blood pressure, improve digestive health and have anti-inflammatory properties.
Furthermore, this soup is incredibly adaptable. Looking for a hearty winter warmer? Serve it hot with a little sour cream and fresh dill. Summer on the horizon? Enjoy it chilled for an invigorating, refreshing treat.
Perfect Pairings
Vegetarian Borscht is a stand-out soup that’s truly gratifying on its own. But if you’re looking to make it part of a larger spread, it works wonderfully with rustic, crusty bread – perfect for dipping and soaking up every last drop. It also pairs brilliantly with other Eastern European staples, like pierogis or stuffed cabbage rolls.
Inspired by my diverse heritage and my partner’s shared passion for cooking, this unassuming Beet Soup has morphed into one of our favorite dishes. This Vegetarian Borscht recipe, with its medley of humble ingredients, carries a tale woven by the timeless bond of tradition and the exploration of new frontiers—in both my culinary journey and life itself.
What You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium beets, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 small cabbage, chopped
- 6 cups vegetable broth
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1 bay leaf
- 1 tablespoon fresh dill, chopped
- Salt to taste
- Pepper to taste
- Sour cream for serving
Method
Step One
Start by heating the olive oil over medium heat in a large pot. Add the chopped onion and minced garlic, and sauté them until they are softened.
Step Two
Next, add the chopped beets, carrots, and potatoes to the pot. Stir everything together and let it cook for around 5 minutes.
Step Three
Once the vegetables have started to soften, add the chopped cabbage to the pot. Let it cook until the cabbage has wilted down, usually around another 5-10 minutes.
Step Four
Pour the vegetable broth into the pot, and then add the white vinegar, bay leaf and sugar. Stir everything together, and then bring the soup to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes.
Step Five
After 20 minutes, test the vegetables to make sure they are cooked through. Then, remove the bay leaf from the soup.
Step Six
Stir in the chopped dill, and season the soup with salt and pepper to taste.
Step Seven
Serve the soup hot, with a dollop of sour cream on top. Enjoy your Vegetarian Borscht!
