Borsch | борщ | Russian Beet Soup | Vegan Option

beets

🥗Healthier: golden beets

💰Cheaper: canned beets

Golden beets have a milder flavor, while canned beets save time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt provides creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth enhances flavor without additives.

meat (optional)

🥗Healthier: tofu

💰Cheaper: mushrooms

Tofu adds protein, while mushrooms provide umami.

Boil 1.5 pounds of beets in 10 cups of water until soft, then cool.

Peel and slice beets into julienne strips.

Prep 3 pounds of potatoes, 1/2 head of cabbage, 2 carrots, and onions.

Heat beet liquid over medium-high heat, add 6 cups of broth and potatoes, and bay leaves.

Simmer for 10-12 minutes until potatoes are tender.

In a skillet, sauté carrots and onions in 4 tablespoons of oil for 5-6 minutes until tender.

Add ketchup to the sautéed carrots and onions.

At the 8-9 minute mark of simmering, add cabbage to the pot to wilt.

Season with about 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Once potatoes are tender, add sautéed carrots and onions, lemon juice, and fresh dill to the pot.

Cook for an additional 5 minutes to combine flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary