Description
Hearty Polish Borscht weaves rich beetroot flavors into a comforting plant-based symphony of warmth and tradition. Deeply crimson and nourishing, this vegan soup brings Eastern European culinary magic directly to your kitchen with simple, wholesome ingredients.
Ingredients
Scale
Vegetables:
- 3 medium beets, peeled and grated
- 2 large carrots, peeled and grated
- 2 medium potatoes, peeled and diced
- 1/4 head cabbage, shredded
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings:
- 4 cups (960 milliliters) vegetable broth
- 2 cups (480 milliliters) water
- 1/4 cup (60 milliliters) tomato paste
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 milliliters) apple cider vinegar
Herbs and Spices:
- 1 bay leaf
- Salt to taste
- Pepper to taste
- Fresh dill for garnish
Instructions
- Warm olive oil in a spacious cooking vessel over medium flame, introducing diced onions and minced garlic. Sauté until aromatics become translucent and release their fragrant essence, approximately 3 minutes.
- Incorporate vibrant beets and carrots into the pot, allowing them to soften and develop rich flavors for 5-7 minutes, stirring occasionally.
- Introduce diced potatoes, vegetable broth, water, tomato paste, apple cider vinegar, bay leaf, salt, and pepper to the simmering mixture. Elevate heat to create a rolling boil, then reduce to a gentle simmer for 15-20 minutes until potatoes reach a tender consistency.
- Fold in delicate shredded cabbage, continuing to cook for an additional 10 minutes until the vegetable becomes pleasantly soft and integrated with the soup’s base.
- Extract the pot from heat source, carefully remove the bay leaf, and fine-tune seasonings to personal preference. Crown the borscht with a sprinkle of freshly chopped dill just before presenting to guests.
Notes
- Boost beet color by adding a splash of lemon juice during cooking, which helps maintain the vibrant purple-red hue.
- Enhance flavor depth by roasting beets and vegetables before adding to the pot, creating a more caramelized and intense taste profile.
- Make it gluten-free by ensuring your vegetable broth is certified gluten-free and skip any potential cross-contamination ingredients.
- For a protein boost, stir in cooked white beans or lentils during the last 10 minutes of simmering to make the borscht more filling and nutritionally balanced.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Ukrainian
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 0 mg