Vegetarian Borscht Soup

Borscht (Борщ) is one of the most popular soups in Eastern Europe. Each country has its own recipe. I would even say, each family has its own way of mixing all ingredient according to their own taste.
Some borscht recipes can be vegetarian, whilst others will contain meat. However, borscht always has a variety of vegetables such as beetroot, cabbage, carrots, onions, and more.
These veggies are rich in fibre, antioxidants, minerals and vitamins. Borscht may help you to regulate your blood pressure, and it’s good for weight loss.

✓ 2-3 average beets, chopped
✓ 1 onion, sliced or diced
✓ 2 carrots, diced or sliced
✓ 3 cups shredded white cabbage
✓ 2-3 potatoes (white or red), diced
✓ 1 parsnips, chopped (optional)
✓ 1-2 stalks celery, sliced (optional)
✓ 2 cloves garlic, chopped
✓ 1/2 cup tomato paste
✓ 1 cup cooked lentils (or any beans of your taste)
✓ 1 cup cooked chickpeas drained and rinsed
✓ 3-4 Tbsp red wine or cider apple vinegar or lemon juice
✓ 3 bay leaves
✓ ¼ teaspoon cayenne
✓ 1 tsp dried oregano or/and thyme, dill
✓ 7- 8 cups vegetable broth or water or mixed
✓ 2 tablespoons avocado/coconut oil
✓ salt and pepper to taste
✓ sour cream (or yogurt) to garnish (optional)
✓ rye bread to serve

Heat a large pot over medium high heat. Add oil, onions, garlic, carrots, beets, seasoning and sautée for about 5 minutes, stirring often.
Add remaining ingredients except lentils/beans/chickpeas, bringing to a boil and simmer on medium-low for 20 minutes, or until veggies are soft or a little crunchy. Add lentils/beans/chickpeas and stir to combine all ingredients. Garnish with a spoonful of sour cream and fresh dill. Serve with rye bread. Enjoy!

Tip: Borscht can be stored in the fridge for about 4-5 days. Borscht cooked the day before usually tastes the best, so it makes sense to make a big batch.

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