This creamy vegetarian borscht is pure Slavic comfort food. Packed with vibrant beets and a slew of other veggies, you’ll get your 5 a day in one bowl!
In this recipe, you’ll learn all you need to know to whip up the most authentic vegetarian borscht. With just a little elbow work chopping, dicing, shredding, and grating the veggies, you’ll be well on your way to becoming a Slavic guru…
Dice the bell peppers and onions into tiny cubes. Shred the cabbage and dice the potatoes into bite-sized pieces. Next, grate the carrots and beets. Set the veggies aside.
In a large pot, sauté the carrots and onions with around 5 tablespoons of oil until they turn golden brown. Add the beets and bell peppers to the carrots and onions and cook them until they soften. Stir in sour cream and stir to combine.