Vegetarian Borscht
Beetroot lends a jewel-red hue to this Eastern European soup of cabbage and root vegetables.
✍️ Veg.Pub EditorialPublished 2026-05-30👁 60 views
Calories
200
kcal
Servings
4
Prep time
60
min
Diet
vegan
🧺 Ingredients
- Beetroot3
- Cabbage200g
- Carrot1
- Potatoes2
- Onion1
- Tomatoes2 · Swap: 2 tbsp tomato paste
- Vegetable stock1L
- Lemon juice or vinegar1 tbsp
- Fresh dill1 handful
- Vegetable oil, salt and black pepperto taste
👩🍳 Steps
- 1Julienne the beetroot, carrot and onion, cube the potatoes, shred the cabbage and dice the tomatoes.
- 2Soften the onion and carrot in oil, then add the beetroot and stir-fry for 5 minutes.
- 3Pour in the stock, add the potatoes, bring to a boil and simmer for 15 minutes.
- 4Add the cabbage and tomatoes and simmer 15 more minutes until all the vegetables are tender.
- 5Stir in lemon juice or vinegar to brighten the color and add tang, then season with salt and pepper.
- 6Serve topped with fresh dill and a spoon of vegan sour cream if you like.
📊 Nutrition
| Protein | 5g |
| Iron | 3mg |
| Calcium | 70mg |
| Fiber | 7g |
Introduction
Borscht is a classic soup of Eastern Europe and Russia, tinted its signature jewel red by beetroot. This meatless version drops the meat stock, slow-cooking root vegetables and tomato for the same rich, tangy warmth.
Wellness Benefits
- Beetroot nourishes the blood with iron, a standout blood-building root vegetable.
- Cabbage, carrot and potato support the spleen and are gentle and warming.
- A hot bowl warms the body against the cold, ideal for deep winter.
Nutrition Highlights
- Beetroot is rich in iron, folate and natural betalains.
- The mix of vegetables provides ample fiber and potassium.
Tips
- Beetroot stains, so wear gloves while prepping.
- Add the acid just before serving to keep the color bright red.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
