Vegetarian Ukrainian Borscht
ID: db5a2a2b...
A traditional Ukrainian beetroot soup that is vibrant, hearty, and packed with healthy vegetables. This vegetarian version features slow-simmered beets, cabbage, potatoes, and carrots, finished with fresh herbs and a squeeze of fresh lemon juice for a perfect balance of sour and savory flavors.
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🍳 Cooking Flow
Sauté chopped onions, garlic, carrots, and cabbage in a large pot until softened. → Stir in chopped tomato, tomato paste, grated beetroot, bay leaves, sugar, salt, whole peppercorns, and fill the pot with vegetable stock. → Bring the soup to a boil and let it simmer for 20 minutes. → Add chopped potatoes, fresh herbs, and squeezed lemon juice, then simmer for an additional 20-25 minutes. → Serve hot with a spoonful of sour cream and extra fresh herbs.
Cooking Steps
Brief Cooking Order
Sauté chopped onions, garlic, carrots, and cabbage in a large pot until softened. → Stir in chopped tomato, tomato paste, grated beetroot, bay leaves, sugar, salt, whole peppercorns, and fill the pot with vegetable stock. → Bring the soup to a boil and let it simmer for 20 minutes. → Add chopped potatoes, fresh herbs, and squeezed lemon juice, then simmer for an additional 20-25 minutes. → Serve hot with a spoonful of sour cream and extra fresh herbs.
Introduction
A traditional Ukrainian beetroot soup that is vibrant, hearty, and packed with healthy vegetables. This vegetarian version features slow-simmered beets, cabbage, potatoes, and carrots, finished with fresh herbs and a squeeze of fresh lemon juice for a perfect balance of sour and savory flavors.
Step 1
Chop onions and garlic in a food processor or finely mince them by hand.
Step 2
Heat cooking oil in a large pot, add the chopped onions and garlic, and sauté for about 5 minutes until softened.
Step 3
Grate the carrots in a food processor and add them to the pot. Cook for another 5 minutes until soft.
Step 4
Slice the white cabbage into thin strips, cut them in half to avoid oversized chunks, and add to the pot. Sauté for another 5 minutes.
Step 5
Peel and grate the fresh beetroot in a food processor.
Ingredients List
Important Notes
Using fresh beetroot rather than pre-cooked or canned beetroots is highly recommended as it provides a much deeper, vibrant red color and rich flavor.
Wear kitchen gloves when peeling and cutting raw beetroot to prevent your hands from staining red.
Fresh lemon juice is crucial because it balances the natural sweetness of the beets with acidity and helps maintain the bright red color of the soup.
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