What is traditional borscht made of?

Traditionally, borscht is made with beef stock or beef broth and boiled vegetables. Some Russians or Ukrainians may include pork ribs, pork belly, shanks, or short ribs. Here, we use veggie broth and a sautéing method. You can sub chicken or beef stock.

What vegetables are used in borscht?

In this recipe we use beets, onion, celery, carrots, and red cabbage, however you can also use common borscht veggies like white cabbage, parsley root, potatoes, or tomatoes.

Do I eat borscht hot or cold?

Either way! That's one of the many reasons we love this versatile dish. But in the wintertime, it is especially comforting to enjoy hot borscht. When spring rolls around, you may want to try cold borscht.

Is borscht good for you?

Yes! Borscht is full of vitamins and antioxidants from all of the colorful veggies. Beets are known for their anti-inflammatory properties. Rich in fiber, borscht promotes a healthy digestive system.

What is a good side dish for borscht?

Serve with sourdough , a salad like Endive Apple Salad or Waldorf Salad , mashed potatoes , or Crispy Herby Smashed Potatoes , or a side of white beans .

Why does my borscht taste sweet?

The beets should add subtle sweetness, and the tomato paste and vinegar helps to balance the sweetness with a touch of acidity. If it still tastes too sweet, the dollop of sour cream or yogurt really helps to balance it!

Easy Vegetarian Borscht Recipe (Stovetop + Instant Pot Method)

Name: Borscht Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Russian
Ingredients: 2 tablespoons olive oil or butter; 1 medium onion, diced; 6 large garlic cloves, rough chopped; 2 stalks celery, chopped; 1 cup carrots, sliced or diced small; 1 extra large beet, thinly sliced, or small dice (approx. 2 cups); 2 cups red cabbage, shredded or chopped; 1 cup beet stems and greens, chopped (optional or add another cup cabbage); 4 cups veggie broth (or chicken stock or traditional beef stock); 2 tablespoons tomato paste; 1 teaspoon celery seeds- optional; 1/4 teaspoon allspice; a pinch of cayenne (more to taste); 2 bay leaves; 1- 1 1/2 teaspoons salt (adjust to taste- depends on the broth you use); 1/4- ½ teaspoon black pepper (adjust to taste); 1-2 tablespoons apple cider vinegar; ½ cup fresh dill, chopped

Description

A simple, delicious recipe for vegetarian Borscht, a healthy, vegan-adaptable beet and cabbage soup that can be made in an Instant Pot or on the stovetop. Warming and nourishing, Borscht is full of flavor and nutrients!

Ingredients

Units Scale

2 tablespoons olive oil or butter
1 medium onion, diced
6 large garlic cloves, rough chopped
2 stalks celery, chopped
1 cup carrots, sliced or diced small
1 extra large beet, thinly sliced, or small dice (approx. 2 cups)
2 cups red cabbage, shredded or chopped
1 cup beet stems and greens, chopped (optional or add another cup cabbage)
4 cups veggie broth (or chicken stock or traditional beef stock)
2 tablespoons tomato paste
1 teaspoon celery seeds- optional
1/4 teaspoon allspice
a pinch of cayenne (more to taste)
2 bay leaves
1- 1 1/2 teaspoons salt (adjust to taste- depends on the broth you use)
1/4- 1/2 teaspoon black pepper (adjust to taste)
1-2 tablespoons apple cider vinegar
1/2 cup fresh dill, chopped

Garnish: dollop of sour cream, Greek yogurt or vegan yogurt

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Instructions

Saute aromatics: In a dutch over or heavy soup pot over medium-high heat, add oil and onions. Stir 4-5 minutes until golden. Lower heat and add garlic, saute 2 minutes.
Add veggies: Add celery, carrots, beets, cabbage, beet greens, stirring to coat with the onions and olive oil. Add broth and tomato paste. Add celery seeds, allspice, cayenne, bay leaves, salt and pepper.
Simmer: Cover and simmer on low heat for 20-25 minutes or until beets and carrots are tender.
Finish: Stir in the apple cider vinegar. Taste and adjust salt and pepper.
Serve: Top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.

Notes

Instant Pot: Set to Sauté. Add olive oil and onions; cook 4–5 minutes, stirring so they don’t stick. Add the remaining veggies and stir to coat. Add broth, tomato paste, bay leaves, spices, salt and pepper. Stir, then press Cancel. Seal the lid and set to High Pressure for 10 minutes. Let pressure naturally release for 5 minutes, then place kitchen towel over the pressure release button and turn to manual release. Once the valve drops, open the lid, stir in apple cider vinegar, and adjust seasonings. Serve in bowls with sour cream or yogurt and plenty of fresh dill.

Leftovers will stay in an airtight container for up to 4 days in the refrigerator or placed in the freezer for up to 6 months.

Nutrition

Serving Size: 1 ½ cups -without sour cream
Calories: 106
Sugar: 7.6 g
Sodium: 491.4 mg
Fat: 5.1 g
Saturated Fat: 0.7 g
Carbohydrates: 14.7 g
Fiber: 3.8 g
Protein: 2.4 g
Cholesterol: 0 mg