Name: Borscht (Beetroot Soup)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Eastern European
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 cloves garlic, minced; 4 medium beets, peeled and grated; 2 carrots, peeled and grated; 1 potato, peeled and diced; 1/4 head of cabbage, shredded; 6 cups vegetable broth; 1 can (14.5 ounces) diced tomatoes; 2 tablespoons tomato paste; 1 bay leaf; 1 teaspoon dried dill; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 2 tablespoons apple cider vinegar; Fresh dill, chopped (for garnish); Vegan sour cream (optional, for serving)

Description

Experience the vibrant and earthy flavors of traditional Borscht, a classic beetroot soup that hails from Eastern Europe. This beautifully colored soup combines tender beets, cabbage, potatoes, and carrots with a rich broth, creating a comforting and nutritious dish. Whether enjoyed hot or cold, Borscht is known for its unique flavor and stunning appearance. Perfect for any season, this soup is often served with a dollop of vegan sour cream and a sprinkle of fresh dill. Keywords: Borscht, beetroot soup, traditional borscht, vegan soup, Eastern European cuisine, beet soup.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
4 medium beets, peeled and grated
2 carrots, peeled and grated
1 potato, peeled and diced
1/4 head of cabbage, shredded
6 cups vegetable broth
1 can (14.5 ounces) diced tomatoes
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried dill
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons apple cider vinegar
Fresh dill, chopped (for garnish)
Vegan sour cream (optional, for serving)

Instructions

Prepare the Base:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for about 5 minutes, until softened.
3. Add the minced garlic and cook for another minute until fragrant.
Cook the Vegetables:
1. Stir in the grated beets, grated carrots, and diced potato. Cook for about 10 minutes, stirring occasionally.
2. Add the shredded cabbage and cook for another 5 minutes until the vegetables are slightly tender.
Add Broth and Seasonings:
1. Pour in the vegetable broth, diced tomatoes (with their juice), and tomato paste. Stir to combine.
2. Add the bay leaf, dried dill, salt, and black pepper.
3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, until the vegetables are tender.
Finish the Soup:
1. Stir in the apple cider vinegar and adjust the seasoning with more salt and pepper if needed.
2. Remove the bay leaf before serving.
Serve:
1. Ladle the soup into bowls.
2. Garnish with fresh chopped dill and a dollop of vegan sour cream if desired.

Notes

For a deeper flavor, let the soup sit for a few hours or overnight before serving.
This soup can be served hot or chilled, making it versatile for any season.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Eastern European

Keywords: Borscht, beetroot soup, traditional borscht, vegan soup, Eastern European cuisine, beet soup, hearty soup, vegetable soup