Today’s recipe is all about a Hearty Vegetable Borscht. Would you believe me if I told you that this bowl only costs $2? It’s true! Not only is this recipe economical but it’s bright, delicious, sweet and savoury. Borscht is a popular dish in parts of Eastern Europe and Northern Asia with a number of ways to create it.
What is Borscht?
My extended family is Ukranian so you can always count on a big pot of borscht to be served at our family gatherings. A typical borscht recipe includes beet, cabbage, meat or fish. My recipe is a little different than most as it is served entirely of vegetables. Instead of beef broth, bones and oil, mine uses vinegar, zippy lemon and dill. Borscht can be served hot or cold.
This Borscht is Always a Healthy Choice
This hearty vegetable borscht is full of vitamins, nutrients and low in fat. Borscht collects its colour from its primary ingredient, beets. The longer this dish sits, expect it to get brighter with time. You can store this soup in the fridge for up to 5 days or freeze it for up to 3 months.
More Recipes To Try
If you’re in the mood for more soup recipes, check out my recipes for:
–Creamy Roasted Vegan Tomato Soup
–Lemony Chickpea Wild Rice Soup with Parsley and Flowers
–Creamy Vegan Roasted and Cauliflower Soup
–Vegan Celery Root & Apple Soup with a side of Vegan Potato Bread
Show Me Your Creations!
If you make this Hearty Vegetable Borscht please take a photo and share or tag me @SusanCooksVegan. I’ll feature your creation on my Instagram and Facebook stories.
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Don’t forget to leave a comment on the recipe below and give a star rating.
Thanks for the love, my friends!
Susan xox
PrintHearty Vegetable Borscht
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian, Polish, German
- Diet: Vegan
Ingredients
- 4 cups of beet root peeled and diced
- 2 tbsp of olive oil
- One large onion, finely diced
- 3 celery stalks finely diced
- 2 small zucchinis, sliced and quartered
- ½ cup of corn kernels, fresh or frozen
- 3 small carrots, sliced
- 1/2 cup of green beans, cut into 1/2 inch pieces
- 4 cups of purple cabbage, diced
- 1 russet potato cubed
- 4 tbsp of vinegar (red/white wine or apple cider)
- 6 cups of organic vegetable broth
- Juice of ½ a lemon
- 4 tbsp of fresh dill chopped
- Salt to taste
- Freshly ground black pepper
Optional: Top with vegan sour cream
Instructions
- Peel and cut all the required vegetables. Set aside.
- In a large soup pot heat olive oil over medium/high heat.
- Add onion and celery and sauté until translucent (about 4-5mins). Season with salt and pepper.
- To the pot and all of the remaining vegetables and vegetable stock. Season again generously with salt and pepper.
- Once the soup is boiling add vinegar then turn down heat to low to simmer. Simmer until vegetables are soft (about 15-20mins). If the soup is too thick add more vegetable stock or water.
- Add fresh dill and a squeeze of lemon juice at the end of cooking. Season with salt to taste and freshly ground black pepper. Top with vegan sour cream if desired
- Store soup in the fridge in a sealed container for up to 5 days.
Delicious!!!
I am so glad you enjoyed this borscht recipe. It’s one of my favorites!
In gratitude,
Susan