Vibrant Vegetarian Borscht

Vibrant Vegetarian Borscht, a hearty Eastern European soup that bursts with the earthy sweetness of beets and the crunch of fresh cabbage. This vegetarian recipe is perfect for those seeking a comforting meal, and it’s dairy-free, making it suitable for various dietary needs.

With its rich flavor profile, this borscht is versatile enough to be served as a main dish or a side, and it pairs beautifully with crusty bread or a dollop of vegan sour cream.

Easily accessible through your easyChef Pro cookbook, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get started on your meal prep today and enjoy the warmth of homemade borscht!

Recipe Collection: Soup

Serving Size: 8

Cooking Time: 85 minutes

Overview

Borscht is a traditional Eastern European soup known for its vibrant color and rich flavors. This meatless version combines beets, cabbage, and potatoes for a hearty and satisfying dish. Perfect for a cozy meal, it also freezes well for future enjoyment.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Eastern European

Ingredients

• 6 Cups (C) water
• 0.75 Tablespoons (tbsp) salt
• 0.5 Cups (C) carrots, minced
• 0.25 Cups (C) green bell pepper, divided
• 0.5 Stalk celery, minced
• 1 Medium beet, peeled
• 0.5 Cups (C) canned tomatoes, peeled
• 3 Whole potatoes, quartered
• 0.33 Cups (C) butter, melted
• 0.5 Cups (C) onion, minced
• 1.5 Cups (C) canned tomatoes
• 3 Cups (C) cabbage, shredded
• 0.25 Cups (C) heavy cream
• 0.75 Cups (C) potatoes, diced
• 1 Tablespoons (tbsp) dried dill weed
• 0.25 Teaspoons (tsp) black pepper, ground
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste

Instructions

1. In a large stock pot, combine water, salt, carrots, half of the bell pepper, celery, beet, canned peeled tomatoes, and quartered potatoes. Bring to a boil over high heat.
2. In a separate skillet, melt the butter over medium heat. Sauté the onions until tender, about 5 minutes. Add the canned tomatoes, reduce heat to medium-low, and simmer for 15 minutes. Remove 0.5 cups of sauce from the skillet and set aside. Stir half of the shredded cabbage into the skillet with the remaining sauce and continue simmering for 5 more minutes, or until tender.
3. Remove the beet from the boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with the remaining tablespoon of butter and the cream. Mash together until smooth.
4. Return the reserved 0.5 cups of the onion-tomato sauce to the stock pot. Stir in the diced potatoes and simmer until just tender but still firm, about 5 minutes. Increase heat to a low boil, and stir in the remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in the remaining bell pepper, season with ground black pepper, and serve.

Enjoy your vibrant vegetarian borscht!