Ukrainian Meatless Borsch Borscht

Dive into the vibrant world of Ukrainian cuisine with this hearty and flavorful Meatless Borsch (Borscht) recipe. Packed with nutrient-rich beets, carrots, potatoes, and cabbage, this plant-based version of the classic soup is every bit as comforting and satisfying as its meaty counterpart. Enhanced with aromatic garlic, zesty lemon juice (or vinegar), and a dollop of tomato paste for depth, this vegetarian borscht brims with earthy, tangy goodness. Simmered to tender perfection in vegetable broth and finished with a sprinkle of fresh dill, it’s a soul-warming dish perfect for any season. Serve it piping hot with a dollop of sour cream for an authentic and visually stunning experience. Whether you're embracing meatless meals or looking for a taste of traditional Eastern European cuisine, this borscht is a must-try!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 medium Beets
• 2 medium Carrots
• 3 medium Potatoes
• 0.5 head White cabbage
• 1 medium Onion
• 2 tablespoons Tomato paste
• 2 tablespoons Vegetable oil
• 2 cloves Garlic
• 1 leaf Bay leaf
• 8 cups Vegetable broth or water
• 2 tablespoons Fresh dill
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice or white vinegar
• 0 as needed Sour cream (optional, for serving)

Directions

Step 1

Peel the beets, carrots, and potatoes. Julienne the beets, thinly slice the carrots, and cut the potatoes into cubes.

Step 2

Thinly shred the cabbage and finely dice the onion. Mince the garlic cloves.

Step 3

In a large pot, heat the vegetable oil over medium heat. Sauté the onion until translucent, about 3-4 minutes.

Step 4

Add the julienned beets and shredded carrots to the pot and sauté for another 5 minutes. Stir in the tomato paste and cook for 2 minutes, allowing the flavors to meld.

Step 5

Pour the vegetable broth or water into the pot and bring to a boil.

Step 6

Add the cubed potatoes, shredded cabbage, bay leaf, salt, and black pepper to the pot. Reduce the heat to low, cover, and simmer for 20 minutes.

Step 7

Stir in the minced garlic and lemon juice (or white vinegar) for a touch of brightness. Adjust seasoning to taste with more salt or pepper if needed.

Step 8

Simmer for another 10-15 minutes until all the vegetables are tender and fully cooked.

Step 9

Remove the bay leaf and stir in the fresh chopped dill.

Step 10

Serve the borscht hot, optionally garnished with a dollop of sour cream and a sprinkle of dill. Enjoy!

Nutrition Facts

Serving size	3571.3 grams (3571.3g)

Amount per serving	% Daily Value*
Calories	1314

Total Fat 35.30g	45%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 17.10g
Cholesterol 15mg	5%
Sodium 10638mg	463%
Total Carbohydrate 233.00g	85%
Dietary Fiber 42.30g	151%
Total Sugars 65.60g
Protein 34.80g	70%

Vitamin D 0IU	0%
Calcium 527mg	41%
Iron 15mg	81%
Potassium 7464mg	159%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.9%

Protein: 10.0%

Carbs: 67.1%