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Enjoy a bowl of this vegetarian borscht soup with an enormous hunk of rye bread and butter or a pleasant, green salad on the side.

Borscht

This meatless Borscht soup recipe is loaded with beets and potatoes, cooked in broth (I prefer beef broth but vegetable broth works high quality) for a veggie-loaded soup. It’s a beautiful red color and so delicious. Some versions of traditional borscht have meat, but I didn’t put any in, so it may possibly be made vegetarian, depending on what stock is used. I made this beet soup with beef broth, and it tasted great, but you can even use vegetable stock or broth. In case you need some more beet recipes do this Red Beet Salad, Baby Greens with Goat Cheese, and Spiralized Mediterranean Beet and Feta Skillet Bake.

How healthy is borscht?

This healthy borscht soup is full of nutrients from the potatoes and beets. Potatoes are an excellent source of fiber, protein, and vitamin C, while beets are low in calories and high in fiber, vitamins, and minerals, like folate and potassium.

Borscht Ingredients

• Onion: Dice the onion and sprinkle with salt and pepper.
• Garlic: Mince three cloves.
• Tomato Paste: You’ll need three tablespoons. You’ll be able to freeze the leftover paste in an ice cube tray to save lots of for later.
• Spices: Smoked paprika and celery seeds
• Vegetables: Peel and cut a pound each of russet potatoes and beets in bite-sized cubes.
• Stock: Any stock or broth will work.
• Vinegar: Use one tablespoon of red wine vinegar.
• Garnish: Sour cream or plain yogurt and chopped dill and parsley

Find out how to Make Borscht

• Sauté: Cook the onions, seasoned with salt and pepper, in a big saucepan on medium-high heat for five minutes until soft and barely brown. Add the garlic, tomato paste, paprika, and celery seeds, and cook for a minute.
• Simmer: Add the potatoes, beets, and broth to the pot, boil, and reduce the warmth to low to simmer for 20 minutes until the vegetables are tender.
• Season: Stir within the vinegar and adjust the salt and pepper to taste.
• Serve: Ladle the soup into bowls, dollop with sour cream or yogurt, and garnish with fresh herbs.

Find out how to Freeze Borscht

Freeze leftover borscht soup in freezer-safe containers, leaving somewhat room at the highest for the soup to expand. To thaw, place the container within the refrigerator the day before eating after which microwave until warm.

Variations

• Beeg: If you must make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at the least 1 to 1 1/2 hours, then proceed as directed. You make must add more broth.
  
• Potatoes: In case you don’t have Russet potatoes, Yukon Gold are probably the most effective alternative.
• Stock: For vegetarian borscht, use vegetable stock.
• Vinegar: Swap red wine vinegar with white wine or apple cider vinegar.
• Dairy-Free: Skip the yogurt/sour cream at the top.

More Vegetarian Soup Recipes You’ll Love:

Your comments are helpful! In case you’ve tried this healthy Borscht recipe or another on health foods diets, don’t forget to rate the recipe and leave me a comment below. And should you took a photograph of it, share it with me on Instagram so I can reshare it on my Stories!

Borscht

4

167 Cals
4.5 Protein
28 Carbs
5 Fats

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Enjoy a bowl of this vegetarian borscht soup with an enormous hunk of rye bread and butter or a pleasant, green salad on the side.

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced (about 1 1/2 cups)
• 2 teaspoons Kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon celery seeds
• 1 pound Russet or other starchy potatoes, peeled and cut in bite-sized cubes
• 1 pound beets, peeled and cut in bite-sized cubes
• 4 cups 1 quart chicken, beef or vegetable stock
• 1 tablespoon red wine vinegar
• Sour cream or plain yogurt, for topping
• Chopped dill and/or parsley, for garnish

• Heat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.

• Add the onion, stir to coat, and season with 1 teaspoon salt and a couple of cracks of pepper. Cook, stirring, for five minutes, stirring, until the onion has softened and is just beginning to brown.

• Add the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.

• Add the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.

• Stir within the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.

• To serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a couple of pinches of chopped dill and/or parsley.

If you must make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at the least 1 to 1 1/2 hours, then proceed as directed. Chances are you’ll must add more broth.

Serving: 11/3 cups, Calories: 167kcal, Carbohydrates: 28g, Protein: 4.5g, Fat: 5g, Saturated Fat: 0.5g, Sodium: 599.5mg, Fiber: 4g, Sugar: 10g

Keywords: beets, borscht, soups recipes