Borscht soup, a classic Ukrainian beetroot soup recipe. This vegetarian version is a delicious vegetable soup, with an earthy sweetness from beets and punch of more veggies and herbs!
If you craving a warm bowl of vegetarian winter soup, this beetroot is perfect. Rich in antioxidants packed with vibrant beets, carrots, and cabbage. This easy vegetarian soup recipe skips the meat but doesn’t skimp on flavor.This UKranian -inspired beet soup is hearty, wholesome, and surprisingly simple to make.
Let me tell you upfront this recipe is not traditional borscht but my adaptation of the traditional recipe to suit my family’s preference. It’s fairly simple to prepare once you’ve got the ingredients together.
Why Do We Love This Recipe?
Not only does it require minimal preparation and effort, but the flavor is so out of this world you’ll be left wondering how something so good can also be so good for you.
- Vegetarian-Friendly: A meatless twist on the classic borscht, making it suitable for vegetarians.
- Loaded with Nutrients: Packed with beets, cabbage, carrots, and potatoes, this soup is a nutrient-dense meal.
- Simple to Make: Using an Instant Pot or stovetop, this recipe comes together in just under 30 minutes.
- Budget-Friendly: Made with affordable ingredients, it’s a great choice for a healthy meal without breaking the bank.
- Customizable: Adjust the seasoning, veggies, or consistency to match your preferences.
If you’ve never tried borscht before, I encourage you to give it a try – you won’t be disappointed. Borscht is hearty, healthy, and absolutely delicious. Full of nutrients and bursting with boldness, let’s get cooking!
What is Borscht?
There are many different recipes for borscht, but all of them are based on the same basic ingredients. Beets are the star of the show in this soup, and they give it its characteristic red color. The broth is typically made with chicken or beef stock, but you can also use vegetable stock for a vegetarian version. Other common ingredients include onions, carrots, potatoes, cabbage, and dill.
Borscht can be served hot or cold. Hot borscht is typically made with beef or pork broth, while cold borscht is made with vegetable broth. It is also common to add some type of meat to the soup, such as ham or sausage. However, you can leave out the meat if you prefer.
Sour cream or yogurt is often used as a topping for borscht. You can also add some chopped fresh herbs, such as dill or parsley.
Ingredients For Soup
- Carrots: Add a touch of sweetness and balance the earthy flavor of beets.
- Cabbage: Provides a slight crunch and a hearty texture, perfect for a filling soup.
- Beetroots: The star ingredient, lending a gorgeous color and natural sweetness to the soup.
- Potatoes: Add creaminess and make the soup more substantial.
- Olive Oil: Used for sautéing vegetables, adding a hint of richness.
- Vegetable Stock: Enhances the flavors while keeping it vegetarian.
- Thyme Sprigs: For a subtle herbaceous aroma that complements the beets.
- Tomato Puree: Brings a tangy depth to the soup base.
- Red Wine Vinegar: Adds a slight acidity, balancing the sweetness of the beets.
- Salt and Black Pepper: Essential seasonings to bring all the flavors together.
(Quantities are listed in the recipe card for your convenience.)
How To Make Beetroot Soup
- In the instant pot, heat the oil on saute mode.
- Add carrots, beets, potatoes, and cabbage and saute for a minute.
- Add water or vegetable broth and tomato puree.
- Season with salt and black pepper.
- Close the lid of the IP and put it on the pressure cooker for 4 minutes.
- After pressure cooking is over allow the IP to stand for 4 minutes and then force release the pressure by moving the valve to ventilate position.
- As a personal preference, I take out 1/2 of the veggies and then blend the rest of the veggies with a stick blender.
- this gives a creamy consistency soup. Then I return the veggies back into the soup and serve it topped with sour cream
Tips to Make It Better
- Prep Ahead: Dice all the veggies beforehand to streamline the cooking process.
- Don’t Overcook: Pressure cooking for 4 minutes ensures the vegetables retain their texture.
- Balance Acidity: Adjust the vinegar quantity based on your preference for tanginess.
- Season Gradually: Taste as you go to perfect the salt and pepper balance.
Nutrients and Health Benefits
Borscht is a Russian soup that is made with beets, cabbage, and other vegetables. It is a healthy soup that is packed with nutrients. Some of the health benefits of borscht include improved digestion, increased energy levels, and better skin health.
The beets in borscht are a rich source of antioxidants. These antioxidants help to protect the body from oxidative stress and damage. They can also help to improve overall health and reduce the risk of chronic diseases.
The cabbage in borscht is a good source of vitamin C. This vitamin is important for immune system health and can help to fight off infection. Cabbage also contains fiber which can help to improve digestion and reduce the risk of digestive problems.
Borscht is a great way to get your daily dose of vegetables. It is packed with nutrients that are essential for good health. If you are looking for a healthy and delicious soup, be sure to give borscht a try!
A Slice of Eastern Europe: A Step-by-Step Guide to Making beetroot soup known as Borscht
Substitutions You Can Make
- Beets: If fresh beets aren’t available, you can use pre-cooked or canned beets.
- Vegetable Stock: Replace with water for a lighter version, but adjust the seasonings accordingly.
- Thyme Sprigs: Use dried thyme or switch to parsley for a milder flavor.
- Red Wine Vinegar: Apple cider vinegar or lemon juice works as a great alternative.
Creative Variations You Can Try
- Add Beans: Mix in cooked kidney beans or chickpeas for added protein.
- Spice It Up: Add a pinch of smoked paprika or chili flakes for a fiery twist.
- Go Creamy: Blend all the vegetables for a velvety, bisque-like texture.
- Dill Garnish: Top with fresh dill for a traditional Russian flavor.
- Coconut Cream: Swap sour cream for coconut cream to make it vegan and creamy.
How to Serve the Recipe
Serve borscht soup hot with a dollop of sour cream or yogurt for added creaminess. Pair it with crusty whole wheat bread or a slice of cottage cheese bread for a complete meal. A sprinkle of fresh herbs like dill or parsley can elevate the presentation. Enjoy it as a starter or a light main course
FAQs
What are the ingredients in borscht?
Borscht typically includes beets, cabbage, carrots, potatoes, vegetable stock, tomato puree, olive oil, and seasonings like thyme, salt, and pepper.
What is the difference between Russian and Ukrainian borscht?
Russian borscht is simpler and often includes cabbage and potatoes, while Ukrainian borscht is richer, with more vegetables and sometimes meat, making it heartier.
What is traditionally eaten with borscht?
Borscht is traditionally served with rye bread, sour cream, or garlic rolls, and sometimes paired with boiled potatoes or dumplings.
What do Russians eat with borscht?
Russians often enjoy borscht with sour cream, rye bread, and sometimes garlic rolls or boiled potatoes.
Is borscht hot or cold?
Borscht can be served hot or cold, depending on the season and regional preferences.
Why is borscht healthy?
Borscht is rich in nutrients, thanks to its vegetables like beets, carrots, and cabbage, which provide vitamins, antioxidants, and fiber.
Storing and Reheating
- Storing: Keep leftover borscht soup in the fridge for up to 4 days in an airtight container.
- Reheating: Reheat on the stovetop over low heat, stirring occasionally, or use a microwave.
More Such Recipes
- Dumpling Soup Recipe – 15 Minutes
- Roasted Tomato Soup
- Vegetarian Weight Loss Soup
Watch Video
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
How to make Borscht
Ingredients
- 1 carrot
- 1 cup cabbage
- 2 beetroots
- 1 potato
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 4 thyme sprigs
- 1/2 cup tomato puree fresh
- 1 tablespoon Red wine vinegar
- salt to taste
- black pepper to taste
Instructions
- In the instant pot, heat the oil on saute mode.
- Add carrots, beets, potatoes, and cabbage and saute for a minute.
- Add water or vegetable broth and tomato puree.
- Season with salt and black pepper.
- Close the lid of the IP and put it on the pressure cooker for 4 minutes.
- After pressure cooking is over allow the IP to stand for 4 minutes and then force release the pressure by moving the valve to ventilate position.
- Borscht is ready to serve.
- As a personal preference, I take out 1/2 of the veggies and then blend the rest of the veggies with a stick blender.
- this gives a creamy consistency soup. Then I return the veggies back into the soup and serve it topped with sour cream.
One Comment