Print

Vegetarian Ukrainian Borscht Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vegetarian Ukrainian borscht is a hearty, vibrant beet soup packed with nutritious vegetables and robust flavors. Slowly sautéed beets, carrots, onions, and potatoes simmered in a savory broth with fragrant bay leaf and allspice create a rich base. Enhanced with vinegar and fresh herbs, this classic Eastern European dish is perfect served with a dollop of sour cream for a comforting meal.

Ingredients

Vegetables

  • 2 beets, peeled and diced into small cubes
  • 2 carrots, peeled and diced into small cubes
  • 1 large onion, peeled and diced into small cubes
  • 4 garlic cloves, minced
  • 2 potatoes, peeled and diced into small cubes
  • 2 cups chopped frozen vegetable mix or 1 cup frozen green peas

Liquids & Seasonings

  • 6 cups water
  • White vinegar to taste (start with ⅛ cup and add as needed)
  • Salt & pepper to taste
  • Vegetable oil for sautéing

Spices & Herbs

  • 1 bay leaf
  • 5 whole allspice
  • 1 teaspoon dry dill or half a bunch fresh dill
  • Fresh parsley and/or cilantro, optional

Serving

  • Sour cream, optional

Instructions

  1. Sauté Beets: Heat vegetable oil in a heavy-bottomed pot over medium heat. Add the diced beets and sauté for about 30 minutes, covering the pot after the first 10 minutes to help soften them.
  2. Add Carrots: Uncover the pot and add the diced carrots. Continue sautéing for an additional 15 minutes, allowing the carrots to soften and develop flavor with the beets.
  3. Add Onions and Garlic: Stir in the diced onions and minced garlic. Sauté everything together for another 10 minutes to bring out the aroma and sweetness of the aromatics.
  4. Add Potatoes and Water: Add the diced potatoes and pour in 6 cups of water. Increase the heat and bring the mixture to a boil.
  5. Add Spices and Simmer: Once boiling, add the bay leaf and whole allspice. Reduce heat to medium, cover the pot, and let everything simmer for 20-30 minutes until all vegetables are tender.
  6. Add Frozen Vegetables and Herbs: Stir in the chopped frozen vegetable mix or peas along with the dill and any optional fresh herbs like parsley or cilantro. Cook for a few more minutes to integrate the flavors.
  7. Season Soup: Taste the soup and season with white vinegar, salt, and pepper as needed. Start with ⅛ cup vinegar and add gradually to achieve the desired tanginess.
  8. Rest and Serve: While the borscht can be eaten immediately, it’s best to let it rest overnight to allow flavors to meld. Serve warm topped with a dollop of sour cream and extra fresh herbs if desired.

Notes

  • The slow sautéing of beets and carrots helps develop the soup’s characteristic deep flavor and color.
  • Adjust the amount of vinegar according to your taste preference for acidity.
  • Using frozen vegetable mix adds variety and nutrients without extra prep work.
  • Resting the borscht overnight greatly enhances the taste by allowing the spices and vegetables to meld.
  • For a vegan option, omit sour cream or use a plant-based alternative.

Find it online: https://recipefeastful.com/vegetarian-ukrainian-borscht-recipe/