Soups & Stewsculinaryhill
Vegetarian Borscht
This Vegetarian Borscht comes together in one pot with simple ingredients and minimal prep. Grating the beets speeds up cooking, and a splash of pickle juice or vinegar at the end brings the whole soup into balance.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Add beets, carrots, onion, and celery, and cook until softened, about ⏱️ 5 minutes.
2
Add vegetable broth, cabbage, potatoes, bay leaves, dill, and 1/2 teaspoon salt. Bring to a boil. Cover and reduce heat; simmer until vegetables are tender, stirring occasionally, about ⏱️ 25 minutes.
vegetable broth4 cupsbay leaves2
3
Remove bay leaves and stir in pickle juice. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Garnish with sour cream and more dill if desired.
bay leaves2
Nutrition Facts
calories
177 kcal
fat Content
5 g
serving Size
2 cups
fiber Content
7 g
sugar Content
11 g
sodium Content
246 mg
protein Content
5 g
carbohydrate Content
31 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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