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Vegan borscht is a delicious plant-based version of a very popular beet soup from Russia and Ukraine. This soup is not only tasty and nutritious but also looks very appealing because of its beautiful deep red color. A must-try recipe by every beet lover.
Borscht is a very popular soup from Eastern and Central Europe which has beetroot as its main ingredient. The soup gets its distinctive beautiful red color from beets. Other than beetroot vegetables like cabbage, potato, tomato, onion, and meat are also added to it. It’s generally served with a dollop of sour cream on top. In this vegan version, we will be using only vegetables but it will taste equally good.
Ingredients
(For serving 8 bowls)
- 3 beetroots, grated
- 2 cups cabbage, thinly sliced
- 3 carrots, diced or grated
- 2 to 3 potatoes, diced (aloo)
- 2 large onions, sliced
- 4 tomatoes
- 2 cups dill leaves, chopped or 1 bunch of dill leaves
- 2 to 3 garlic cloves (lahsun), optional
- 1 teaspoon fennel seeds (saunf), optional
- ½ teaspoon turmeric powder (haldi), optional
- 1 teaspoon coriander powder (dhania powder), optional
- 1 teaspoon cumin seeds (jeera), optional
- 3 tablespoon oil
- salt and pepper to taste
- water as required
Instructions
Preparation For Borscht Soup
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Boil the beetroots in enough water. Once they are completely cooked preserve the water and remove the beetroots from the water. Let them cool.
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In the meantime when the beetroots are cooking, chop the carrots, onions, garlic, potatoes and cabbage and keep it ready.
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Chop the dill leaves. Once the beetroots are cooked, grate them.
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Add the chopped potatoes in the beetroot stock which we preserved.
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Blanch the tomatoes. Peel the skin and then chop them.
Making Borscht Soup
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In another pan, heat the oil and add cumin seeds, fennel seeds, and coriander powder. Fry for a minute.
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Now add the onions, garlic and saute them till they become soft.
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Meanwhile add the cabbage to the beetroot stock in which our potatoes are cooking
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Add the chopped carrots and saute for 5 mins.
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Add the grated beetroot and blanched chopped tomatoes.
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Saute for 7-8 minutes and when done add this sauted veggie mixture to the beetroot stock.
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Thoroughly mix the stock with the sauteed veggies, chopped dill leaves and let the entire borscht soup cook for 15-20 mins
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Season with salt and pepper in the end.
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Serve the vegetarian borscht soup hot with vegan sour cream or sour cream.
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