Go Back
–+ servings
Vegetarian Borscht in a bowl
Print

Creamy Vegetarian Borscht Recipe (Beet Soup)

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!
Course Soup
Cuisine Russian, Ukrainian
Keyword borscht, borscht recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 servings
Calories 105kcal
Author Natalya Drozhzhin

Ingredients

  • 5 tbsp olive oil
  • 1/2 medium onion
  • 2 medium carrots
  • 1 large beet
  • 1 large red bell pepper
  • 1 cup sour cream
  • 2 1/2 qt water
  • 3 medium potatoes
  • 1/4 head of medium cabbage
  • 1/2 cup fresh dill or parsley
  • 1 tbsp salt adjust to taste
  • 1 tsp black pepper adjust to taste
US Units - Metric

Instructions

  • 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.
    Ingredients for Vegetarian Borscht
  • 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.
    Beets with other veggies in a pot
  • Add water to the cooked veggies. Next, add in the herbs of your choice, followed by the potatoes and cabbage. Season the borscht with salt and pepper.
    Potatoes, cabbage and broth in a pot
  • Let the borscht simmer for about 20-30 minutes, or until the potatoes are easily pierced with a fork. Enjoy!
    Vegetarian Borscht in a bowl

Nutrition

Calories: 105kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 48mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2147IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg