Teresa's Recipes
Vegetarian Borscht Soup
Experience the vibrant flavors of Eastern Europe with this delightful vegetarian borscht soup. Rich in earthy beets and a medley of seasonal vegetables, this hearty dish is not only visually stunning with its deep crimson hue but also packed with nutrients. Traditionally served with a dollop of sour cream and a sprinkle of fresh dill, this soup warms the soul and tantalizes the taste buds. Borscht has a rich history, originating in Ukraine and beloved throughout Eastern Europe, often associated with family gatherings and comforting meals.
Ingredients
- 3 medium, peeled and grated Beets
- 2 medium, peeled and diced Carrots
- 2 medium, peeled and diced Potatoes
- 2 cups, shredded Cabbage
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 6 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 1/4 cup, chopped (plus extra for garnish) Dill
- to taste Salt
- to taste Black pepper
- for serving Sour cream
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Calories: 180
- Fat: 5g
- Carbs: 32g
- Protein: 4g
- Sodium: 300mg
- Sugar: 8g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Stir in the grated beets, diced carrots, and potatoes. Cook for an additional 5 minutes, stirring occasionally, to soften the vegetables slightly.
- Add the shredded cabbage and tomato paste to the pot. Mix well to combine all ingredients evenly.
- Pour in the vegetable broth and add the bay leaf. Season with salt and black pepper to taste.
- Increase the heat to bring the soup to a boil, then reduce the heat and let it simmer for about 45 minutes, or until all the vegetables are tender.
- Stir in the chopped dill and let it cook for an additional 5 minutes. Adjust seasoning if necessary.
- Remove the bay leaf before serving. Ladle the hot soup into bowls and top each serving with a generous dollop of sour cream and a sprinkle of fresh dill.
Tips
- For an added depth of flavor, consider roasting the beets before adding them to the soup.
- You can also add other vegetables such as bell peppers or parsnips for variety.
- Serve the borscht with crusty bread or rye bread for a complete meal.