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Easy Vegetarian Borscht Recipe or Soup with Beets
Borscht is Ukrainian dish but so well adapted at Russia. We have so many variations of borscht, some recipes specific to some areas. My favorite recipe of borscht with beef broth but because someone asked me for a vegetarian recipe, I sharing vegetarian version. The vegetarian borscht recipe is so simple! I use a large skillet to avoid extra dishes to wash and try to make as simple as possible.
If you don’t have time to cook beets, just use canned beets. Of course, it effects on taste but still acceptable for busy people.
If you never use bay leaves in your cooking, check out ⇒ How to Use Bay Leaves in Cooking
I used the recipe baked beets. Check out ⇒ How to roast beets in the oven
10 cups water
10 oz cooked beets
10 oz potato
10 oz cabbage
5 oz carrot
4 oz onion
1 oz parsley root (if available)
3 oz tomato paste
5 oz tomato
5 oz beet greens
2 cloves garlic
3.5 oz vegetable oil
1/4 teaspoon sugar
3 bay leaves
Salt to taste
Red pepper flakes to taste
Black pepper to taste
Garnish
Sour cream
Parsley
Dill
Green onion
Vegetable preparation for borscht.
Onion diced small.
Julienne carrot and beets.
Slice cabbage slightly larger than for salad.
- Saute onion and parsley root for 5 minutes.
2. Add carrot and saute for 5 minutes.
3. Push on side vegetables and add tomato paste. Fry tomato paste on medium heat a few minutes. It is important to get rid of the raw taste of tomato paste.
4. Add tomato and cook together for a few minutes.
5. Add beets, mix all vegetables and add boiled water just to cover vegetables. Add salt and pepper. Cover and turn off heat.
6. Add potato to boiled water and boil for 10 minutes.
7. Add cabbage. Boil for 5 minutes.
*Some people prefer crunchy cabbage. If you like too, add cabbage with vegetable mixture same time.
8. Add vegetable mixture, few red pepper flakes, bay leaves and 1/4 teaspoon sugar. Let borsch boil for 5 minutes.
9. Add mix parsley, green dill, beets greens and garlic paste*. Paste from garlic really makes difference! Let it start boil, cover and turn off heat. Borscht ready to serve after 30 minutes.
*Make a paste from salt, garlic, and a little bit of oil in a mortal or just use a small bowl to make a paste.
Garnish borscht with sour cream, parsley, dill, green onion. Freshly ground black pepper just compliment more the dish!
My pot is 90 oz. It will be approximately 11 cups. If your portion is 2 cups, it will be 5 portions.
VIDEO Vegetarian Borscht Recipe
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@Galainthekitchen.com
@Galainthekitchen.com
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This recipe looks wonderful!! How many does it serve?
Judy, Thank you for your interest. It depends of amount people are going to eat. 4-5 people I say.
Great recipe! I like borcsh :) Thank you, Gala!
Thank you, Iryna!
This recipe looks easy with this step by step instructions
I can’t wait to try it!
Thanks Gala
Thank you so much, Jan! Gala