Borsch – Skinnytaste

Enjoy a bowl of this vegetarian borscht soup with a large hunk of rye bread and butter or a nice green salad on the side.

borscht

This meatless borscht soup recipe is loaded with beets and potatoes simmered in broth (I prefer beef broth, but vegetable broth works well) for a vegetarian soup. It’s a beautiful red color and so delicious. Some versions of traditional borscht have meat, but I didn’t put any in so it can be made vegetarian, depending on the broth used. I made this beetroot soup with beef broth and it tasted great, but you can use vegetable broth or broth as well. If you need even more beet recipes, try this Beetroot Salad, Baby Greens with Goat Cheese, and Spiral Mediterranean Beet and Feta Skillet.

How healthy is borscht?

This healthy borscht soup is packed with nutrients from potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while beets are low in calories and high in fiber, vitamins, and minerals like folate and potassium.

Borsch ingredients

• Onion: Dice the onion and sprinkle with it Salt and pepper.
• Garlic: Finely chop three cloves.
• tomato paste: You need three tablespoons. You can freeze the leftover paste in an ice cube tray to save for later.
• Spices: Smoked paprika and celery seed
• Vegetables: Peel and cut one pound at a time red potatoes and beets in bite-sized cubes.
• Warehouse: Any broth or broth will work.
• Vinegar: Use a tablespoon of red wine vinegar.
• Garnish: Sour cream or plain yogurt and chopped dill and parsley

How to make borscht

• sear: In a large saucepan over medium-high heat, cook the onions, seasoned with salt and pepper, for five minutes until soft and lightly browned. Add the garlic, tomato paste, bell pepper and celery seeds and cook for a minute.
• Cook: Add the potatoes, beets and broth to the saucepan, bring to the boil and reduce the heat to low to simmer for 20 minutes, until the vegetables are tender.
• Season: Stir in the vinegar and season with salt and pepper.
• Surcharge: Pour the soup into small bowls, drizzle with sour cream or yoghurt and garnish with fresh herbs.

How to freeze borscht

Freeze leftover borscht soup in freezer-safe containers, leaving some room at the top for the soup to expand. Place the container in the fridge to thaw the day before eating, then microwave until warm.

variations

• Beeg: If you want to make this with beef, add some diced beef to the broth before adding the veggies and simmer until tender, at least 1 to 1 1/2 hours, then continue as directed . You need to add more broth.
  
• Potatoes: If you don’t have russet potatoes, Yukon Gold is probably your best alternative.
• Warehouse: Use vegetable broth for vegetarian borscht.
• Vinegar: Replace red wine vinegar with white wine or apple cider vinegar.
• Non dairy: Skip the yogurt/sour cream at the end.

More Vegetarian Soup Recipes You’ll Love:

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