Vegetarian Borscht
ID: 4c2da6ed...
A healthy, traditional Russian beet soup made vegetarian. This vibrant red soup is packed with nutrient-rich vegetables like beets, cabbage, and potatoes, simmered to perfection and traditionally served hot with sour cream.
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🍳 Cooking Flow
Grate beets and carrots, then sauté them with diced tomato in a large pot. → Add lemon juice and water, then cover and simmer on low for 20 minutes. → Pour in boiled water, sliced potatoes, shredded cabbage, and salt, then bring to a boil. → Sauté diced onions in a separate pan and add them to the soup along with spices (pepper, bay leaves, garlic, parsley). → Cook for an additional 5-10 minutes and serve hot with sour cream and green onions.
Cooking Steps
Brief Cooking Order
Grate beets and carrots, then sauté them with diced tomato in a large pot. → Add lemon juice and water, then cover and simmer on low for 20 minutes. → Pour in boiled water, sliced potatoes, shredded cabbage, and salt, then bring to a boil. → Sauté diced onions in a separate pan and add them to the soup along with spices (pepper, bay leaves, garlic, parsley). → Cook for an additional 5-10 minutes and serve hot with sour cream and green onions.
Introduction
A healthy, traditional Russian beet soup made vegetarian. This vibrant red soup is packed with nutrient-rich vegetables like beets, cabbage, and potatoes, simmered to perfection and traditionally served hot with sour cream.
Step 1
Scrub and peel 2 medium beets, then grate them. Peel and grate 1 large carrot.
Step 2
Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add the grated beets and carrots, and stir.
Step 3
Dice 1 tomato (peel the skin first if preferred) and add it to the pot. Stir to combine.
Step 4
Add 2 tbsp of water and the squeezed juice of 1/2 of a lemon. Reduce the heat to low, cover, and simmer for 20 minutes.
Step 5
Meanwhile, peel and cut 5 potatoes into strips or dices. Boil 2 liters of water in a kettle to save time.
Ingredients List
Important Notes
Boiling the water in a kettle beforehand saves a lot of cooking time instead of heating cold water directly in the pot.
Adding lemon juice is a crucial step to preserve the bright red color of the beets.
For a vegan option, omit the sour cream/mayo or use plant-based alternatives.
Since this borscht contains no meat, it will stay fresh in the refrigerator for up to 1 week.
If you plan to bring the borscht for lunch to work or school, heat it up and pack it in a thermos container.
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