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Creamy Vegetarian Borscht Recipe (Beet Soup) Recipe

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4.1 from 80 reviews

This Creamy Vegetarian Borscht recipe is a vibrant, hearty beet soup packed with fresh vegetables and herbs, finished with a smooth touch of sour cream. Perfect for a comforting meal, this traditional Eastern European dish is both nutritious and flavorful, easy to prepare on the stovetop, and serves 12.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Vegetables

  • 1/2 medium onion, diced
  • 2 medium carrots, grated
  • 1 large beet, grated
  • 1 large red bell pepper, diced
  • 3 medium potatoes, diced into bite-sized pieces
  • 1/4 head of medium cabbage, shredded

Liquids & Dairy

  • 1 cup sour cream
  • 2 1/2 quarts water

Herbs & Seasonings

  • 5 tablespoons olive oil
  • 1/2 cup fresh dill or parsley, chopped
  • 1 tablespoon salt, adjust to taste
  • 1 teaspoon black pepper, adjust to taste

Instructions

  1. Prepare Vegetables: Dice the bell pepper and onion into tiny cubes. Shred the cabbage and dice the potatoes into bite-sized pieces. Grate the carrots and beets. Set all the prepared vegetables aside for cooking.
  2. Sauté Base Veggies: In a large pot, heat 5 tablespoons of olive oil over medium heat. Add the grated carrots and diced onions, sautéing until they turn golden brown and fragrant, about 5-7 minutes.
  3. Add Beets and Bell Peppers: Stir in the grated beets and diced bell peppers with the sautéed carrots and onions. Cook together until the beets and peppers soften, about 7-10 minutes.
  4. Add Sour Cream: Stir in 1 cup of sour cream thoroughly with the cooked vegetables to create a creamy base for the soup.
  5. Add Water and Other Vegetables: Pour in 2 1/2 quarts of water and bring to a boil. Add the fresh dill or parsley, diced potatoes, and shredded cabbage to the pot.
  6. Season Soup: Season the borscht with 1 tablespoon of salt and 1 teaspoon of black pepper, adjusting to taste for your preferred flavor balance.
  7. Simmer: Reduce heat to low and let the soup simmer gently for 20 to 30 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve: Once vegetables are cooked through and flavors melded, ladle the creamy vegetarian borscht into bowls and enjoy warm.

Notes

  • Adjust salt and pepper to personal taste preferences.
  • For a vegan version, substitute sour cream with a plant-based alternative like cashew cream or coconut yogurt.
  • Fresh dill or parsley can be used interchangeably depending on your flavor preference.
  • Ensure vegetables are diced uniformly for even cooking.
  • Leftover borscht can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Eastern European
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/creamy-vegetarian-borscht-recipe-beet-soup-recipe/