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.

Course Main Course, Soup

Cuisine Eastern European, Russian, Ukrainian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings (2 cups each)

Calories 177kcal

Author Meggan Hill

Ingredients

2 tablespoons olive oil
1 pound beets peeled and grated
1 large onion peeled and chopped
2 carrots peeled and diced
2 ribs celery diced
4 cups vegetable broth
1 pound green cabbage shredded
1 pound red potatoes or other waxy potatoes, quartered
2 bay leaves
1 tablespoon chopped fresh dill plus more for garnish
1 tablespoon dill pickle juice or red wine vinegar
Sour cream for serving, optional (omit for vegan soup)
Salt and freshly ground black pepper

US Customary - Metric

Instructions

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.
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.
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.

Nutrition