Easy Vegetarian Borscht (Beet Soup) Recipe - EatSimpleFood.com

Chop up the dill and set aside as a garnish.

Chop the cabbage, sweet potatoes, and carrots into chunky pieces without peeling them.

In a medium stock pot over medium-high heat, add olive oil and cook the chopped onions for about 5 minutes until translucent, adding a little salt to help break them down.

Add the chopped cabbage to the pot first, followed by the sweet potatoes, carrots, and beets.

Add enough water to cover the ingredients by about 1/4 inch, then add vegetable broth or chicken bouillon if desired.

Bring to a boil, then cover and simmer for about 30 minutes until the vegetables are soft, adjusting the heat as necessary.

Blend about 4 cups of the soup to achieve a smooth and chunky texture, or leave it rustic if preferred.

Add salt and black pepper to taste, adjusting the consistency with more water or broth if needed.

Serve with sour cream and dill.

Equipment Needed

Dietary

Allergens