Soups have a special place in my heart. To me, they are the ultimate comfort food. But borscht has got to be my all time favourite. So I decided to share with you our family recipe for a vegetarian borscht.
We’ve been making this meatless version of borscht for many years now and it tastes just as good as the beef version (well I think it tastes better). Borscht is ideal for lunch and dinner. If you decide to bring it with you to work or school, I suggest using a thermos container.
Although there are a few variations of borscht, I’ll show you the traditional way of making this Russian beet soup (minus the meat of course). Borscht is really easy to make and it’s the perfect recipe to use up those beets you might have laying around.
Borscht is low in calories (if you skip the sour cream) and full of vitamins and minerals. So don’t feel bad if you go for seconds! Besides, why not take advantage of the awesome health benefits of beets?
Usually, you serve borsht with sour cream or mayo on top, but you don’t have to add it if you don’t eat dairy. The borscht will then be vegan and anyone, regardless of their diet, can enjoy it!
For a snack, I packed some homemade energy bars.
MAIN: Vegetarian Borscht
SIDE: Homemade Energy Bars
DRINK: Lime Water
- 2 medium-size beets, peeled and grated
- 1 large carrot, peeled and grated
- 1 tbsp olive oil
- 1 tomato, diced
- 2 tbsp of water
- juice of ½ lemon
- 2 L of water/vegetable broth
- 1 tbsp of salt
- 5 medium-size potatoes, diced
- ½ cabbage
- 1 small onion, diced
- 1 tsp olive oil
- 5-7 whole black peppers
- 3-4 bay leaves
- 1 tbsp dried parsley
- 2-3 garlic cloves, halved
- Heat up 1 tbsp of olive oil in a large pot over medium/high heat. Add grated beets, carrots and diced tomatoes.
- Add 2 tbsp of water and lemon juice to the vegetables and stir.
- Reduce the heat to low, cover the pot and simmer for 20 min.
- Boil 2L of water in a kettle. Add the water to the shredded vegetables after they have been simmering for 20 min.
- Bring to a boil and add 1 tbsp of salt.
- Add diced potatoes and shredded cabbage to the soup and cook for 10 minutes.
- Meanwhile, heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden.
- Add the onions to the pot and give it a good stir.
- Finally add black pepper, bay leaves, garlic and dried parsley to the soup and continue cooking for another 5-10 minutes.
- Remove borscht from the heat. It is now ready to be served.
- When serving borscht, add sour cream and fresh herbs to individual bowls.
Borscht will stay fresh in the refrigerator for up to 1 week.
Add to individual bowls:
– sour cream/mayo
– fresh herbs
– freshly ground pepper