Soups are quite popular in Ukraine, and Borscht is definitely one of the most famous soups that you can enjoy in this fantastic country. The Vegetarian Borscht recipe is a creamy and delicious dish that you can serve in family gatherings or enjoy by yourself on a cool evening. It’s rich in delicious flavours and colours, so it can be a main meal as it combines several veggies in a single dish.
Even if you don’t have much cooking skills, you will still be able to enjoy this tasty plate. Keep on reading to learn more about our easy vegetarian Borscht recipe.
Vegetarian Borscht Soup Recipe
The word Borscht is used in Ukrainian cuisine to refer to various delicious thick stews or soups. Some of these soups are purely vegetarian, while others can contain pieces of fish or meat.
However, in the rest of the world, the word Borscht is mainly used for the famous vegetarian Borscht soup recipe. The main ingredient is beetroot, which gives the soup its distinctive dark red colour, and there are other ingredients like tomatoes, cabbages, onions, and potatoes that make the soup tastier and richer. Adding these veggies will guarantee that the soup will be a complete meal as it combines several types of tasty veggies in a single dish.
Also known as Borch or Borsch, this hearty and wholesome dish is a staple in Ukrainian lunches as it’s infused with many flavourful ingredients. It’s perfect for the holidays as the potatoes and cabbages make for a rich dish for fall and winter. However, some people also enjoy it cold on hotter summer days.
This dish is deep-rooted in the Ukrainian culture with strong Slavic influences that explain the name of the dish. Some people add other ingredients to the dish like sour cream or boiled eggs to make the plate richer and more luxurious.
In most cases, the Borscht soup is served warm with all the rich veggies that combine to create a luxurious stew. Other people prefer to blend all the ingredients and strain the soup to enjoy the broth.
Traditionally, this soup is slow-cooked in a Russian
The Borscht recipe vegetarian has a sweet and sour taste. The sour taste can be achieved by adding fermented beetroots because the sugars in the beetroots ferment to turn into vinegar, adding a tasty flavour to the Borscht soup recipe vegetarian. Salt, sugar, and lemon juice are also added to enhance the flavour. If you’re not using fermented beetroots, you can add white vinegar to taste.
The Russian Borscht recipe vegetarian is another version of this dish. Although the dish originates in Ukraine, it traveled to Russia, where it gained new flavours and tastes. The Ukrainian soup is usually served with pampushki or garlic bread, while the Russian soup is usually served with Rye bread.
Simple Borscht Recipe Vegetarian
- 2 tbsp extra virgin olive oil or canola oil
- 2 beets cut into cubes.
- 1 large large onion diced.
- 4 garlic cloves minced
- 2 carrots cut into cube
- 6 cups vegetable stock or water
- 2 potatoes cut into cubes
- 1 cup iced cabbages or 2 cups of chopped frozen vegetable mix
- Bay leaves
- White vinegar
- Salt and freshly ground pepper
- Fresh or dry dill
- Fresh parsley or cilantro
- Sour cream
- In a tray, drizzle the beetroots with some olive oil and bake for 10 minutes.
- Add some oil to a heavy-bottomed pot and sauté the beetroots, then cover for 10 minutes until they’re a bit soft.
- Add the carrots, onion, garlic, and cabbages, and cook for about 15 minutes.
- Add the potatoes and water, then cover the pot.
- Increase the heat to bring the soup to a boil.
- When the soup boils, add the bay leaves and decrease the heat to medium and cook for additional 30 minutes until all the vegetables are soft.
- Add any frozen veggies if you’re using them. Add the chopped herbs.
- Season with salt, pepper, and vinegar. Serve hot with sour cream on top.
How to Store Vegetarian Borscht Soup
If you have leftover soup, you can definitely enjoy it for up to 5 days if you keep it in an air-tight container in the fridge. You can also store it in the pot where it was cooked because the beetroots will stain any plastic container.
Lots of people agree that the cold vegetarian Borscht recipe tastes even better and stronger because the herbs and vegetables are allowed to sit to release their intense aromas and tastes. The flavours intensify as you let the soup sit, so you can definitely enjoy it for several days if you prepare it in a big batch.
If you want to, you can also freeze the Borscht for up to 2 months in Ziplock bags. However, it’s not recommended to freeze the soup because some vegetables like potatoes and cabbages can change texture after being frozen and thawed.
As a summer dish, the Borscht is usually served with hard-boiled eggs as a healthy and flavourful dish for lunch or dinner. It can also be served with meat or fish as a highly nutritious meal.
With tasty flavours and unique aromas, the Ukrainian Borscht is a delicious dish that you can serve all year long. It’s a healthy dish that you can prepare using different types of vegetables, creating a unique version depending on the ingredients you have. However, the first ingredient is the beetroot that adds a special colour and taste to this delicious plate.