Go Back
–+ servings
vegan-borscht-recipe

Vegan Borscht Recipe

A hearty and delicious vegan borscht, perfect for a cozy meal.
Print Recipe Pin This
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Russian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups Beetroot, peeled and grated
  • 1 cup Carrots, peeled and grated
  • 1 cup Potatoes, peeled and diced
  • 1 cup Cabbage, shredded
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 4 cups Vegetable broth
  • 2 tablespoon Tomato paste
  • 1 tablespoon Olive oil
  • to taste Salt and pepper
  • 2 tablespoon Fresh dill, chopped

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
  2. 2. Add the beetroot, carrots, and potatoes. Cook for about 5 minutes, stirring occasionally.
  3. 3. Stir in the tomato paste and cook for another 2 minutes.
  4. 4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
  5. 5. Add the cabbage and cook for another 10 minutes, or until all vegetables are tender.
  6. 6. Season with salt and pepper to taste. Stir in the fresh dill before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 800mg | Fiber: 6g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg

Keywords

Borscht, Soup, Vegan
Tried this recipe?Let us know how it was!