Amazingly Tasty

Simple, Healthy & Delicious Recipes

  • DISH TYPE
    • BREAKFAST
    • DESSERT
    • DRINK
    • MAIN DISH
    • SALAD
    • SIDE DISH
    • SNACK
    • SOUP
  • BY INGREDIENT
    • CHOCOLATE
    • DAIRY
    • EGGS
    • FISH
    • FRUIT
    • GRAINS
    • LEGUME
    • MEAT
    • NUTS AND SEEDS
    • VEGETABLE
  • SPECIAL DIET
    • DAIRY FREE
    • GLUTEN FREE
    • RAW
    • VEGAN
    • VEGETARIAN
  • OCCASION
    • VALENTINE’S DAY
    • EASTER
    • CHRISTMAS
  • COSMETIC

Easy Vegetarian Borsch

January 30, 2015 by Dasha - Amazingly Tasty 7 Comments

Vegetarian Borscht Soup

For quite some time I wanted to try to cook Borsch. I’ve already described my love for beets, and I try to use them as often as I can because of theirs amazing health benefits. Every time I came across Borsch recipes, I was fascinated by its incredibly beautiful ruby color, but most of the recipes I found were too time-consuming. Therefore, I decided I was going to simplify it. So I made easy vegetarian Borsch. I simply cut and grated all the vegetables and gradually added them to the soup pot.

Vegetarian Borscht Soup

At the end I was positively surprised, because the soup tasted far better than what I was expecting. Actually, it is officially one of my favorite soups from now on. Its taste is as intense as its color. Most recipes for Borsch contain meat, and since I am not a big meat eater, I left the meat out. But if you like meat, you can add it and the soup will probably taste even better. The amazing thing with this dish is that it is one of the healthiest foods you could possibly put in your mouth. I modified the recipe I found here and made it with super healthy ingredients such as red cabbage, which is very low in calories and high in fiber and nutrients, red onion, sweet potatoes, carrots and, of course, beets. I serve it with yogurt, but you can easily skip it if you are vegan or lactose intolerant.

Vegetarian Borscht Soup

Easy vegetarian Borsch
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: Amazingly Tasty
Serves: 8
Ingredients
  • ½ of one leek, thickly sliced
  • 1 red onion, peeled, chopped
  • 2 carrots, grounded
  • ½ of medium sweet potato, chopped into chunks
  • 2 beets, chopped into chunks
  • 2 cups (about 200 grams) of red cabbage or regular cabbage, thickly sliced
  • 8 cups (2 liters) of water
  • 2 organic vegetable soup cubes
  • yogurt to serve
  • 2 tablespoons of olive oil
Instructions
  1. Chop onion, beets and sweet potato. Thickly slice leek and cabbage and ground carrots.
  2. Heat oil in a large soup pot. Add in onions and cook for a few minutes, or until they are soft and brown. Then stir in carrots and leeks.
  3. Pour in water and add soup cubes, chunks of sweet potatoes and beets. Cook for 10 minutes and then add cabbage. Cook for 10 more minutes.
  4. Serve with goat yogurt or sour cream.
3.2.2885

Sharing is Sexy !
  • Share this on Facebook
  • Tweet about this
  • Pin this page
  • Yummly
  • Share this on tumblr
  • StumbleUpon this page
  • Share this on Google+
  • Share this on Reddit
  • Digg this page
  • Email this page
  • Print this page

Share this:

  • Click to email this to a friend (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Pocket (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: DAIRY, DAIRY FREE, GLUTEN FREE, SOUP, VEGAN, VEGETABLE, VEGETARIAN Tagged With: BEET, BORSCH, HEALTHY, LOW FAT, QUICK AND EASY, RED CABBAGE, UKRAINIAN

« Ginger, Lemon and Pomegranate Detox Drink
Mango Pineapple Sour Cherry Smoothie »

Comments

  1. network functions virtualization says

    September 2, 2015 at 11:57 pm

    I think the admin of this website is in fact working
    hard for his website, because here every information is quality based material.

    Reply
  2. Iga says

    February 1, 2015 at 10:03 am

    I must admit I’m very happy that recipes for one of the traditional dishes from my country (Poland) can be found on the blogs from different corners of the world. I’m proud that polish kitchen is inspiring 🙂
    I really like your recipie, soup looks delicious, it’s more like Ukrainian Borsch, but without white bean.
    Let me share with you my recipe for a clean borsch and a secret ingredient, that makes both taste and ruby color more intensive. I wouldn’t say it’s time consuming – well it needs time to be ready to eat, it should be prepared one day before serving, but it doesn’t mean you need to spend few hours in the kitchen

    Reply
    • Iga says

      February 1, 2015 at 10:18 am

      Oh damn, it seems my commet was too long 😉 anyway, the secret ingredient is vinegar. You can use apple vinegar or balsamic, or if the taste of vinegar is too intensive for you, add some lemon juice or even apple juice to make borsch more delicate. The point is that from the definition, borsh have to be sour. If it’s not, it’s not a borsch.

      Reply
    • Iga says

      February 1, 2015 at 10:19 am

      I prefer the clean version, it taste great with some mashed potatoes or croquet or pierogi with meat or mushrooms (ravioli type dumplings). The base for soup is home made chicken or vegetable stock. I roast beetroots in the oven, covered with aluminium foil, approx. 60 minutes and 190 C degrees. Taste is more intensive. I add beets to the stock and cook for 10 minutes. In the end add some vinegar – 2-4 tablespoons, but not at once. Add it slowly and try the tase, if you add to much you can spoil the soup and nothing will fix it. Don’t boil it anymore. Vinegar must be added before soup will loss the ruby tone, becouse it will be more orange-brown, than ruby. It can’t boil after you add vinegar, couse it will darkens. It should rest for at leasy 6 hours, beets will give all the taste during this time to the soup and it will be incredibly rich.

      Reply
      • Amazingly Tasty says

        February 1, 2015 at 6:59 pm

        Iga thank you very much for your suggestions and original recipe. And you should be proud, Polish food looks incredible. I will make soup with roasted beets next time. I must admit that I am a little afraid to add vinegar because I really don’t like it. Once I added lemon it was wonderful. Apple juice is also a great idea, I will certainly try it! And I will definitely make pierogi. I googled it and it looks sooo good!

        Reply

Trackbacks

  1. Green Valentine – that eco squirrel says:
    February 14, 2017 at 1:38 am

    […] This year, I will be trying out the magnificent ruby coloured Ukrainian style soup – Borscht! Traditionally eaten with sour cream, why not try out some cashew sour cream […]

    Reply
  2. Beet and Avocado Deviled Eggs says:
    April 3, 2015 at 4:25 pm

    […] I love beets! They are healthy and I thought egg whites would look incredible with a gorgeous ruby and green filling. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

MOST POPULAR

Whipped Orange Body Butter
Ginger, Lemon and Pomegranate Detox Drink
Beet and Avocado Deviled Eggs
Raw Mango Pistachio Cake with Saffron

Search Recipes

Subscribe to Amazingly Tasty newsletter

Privacy Policy

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.