Name: Easy Vegetarian Borscht Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Eastern European
Ingredients: 1 medium-sized onion, diced; 2 medium-sized carrots, diced or grated; 2 medium-sized red beets, diced or grated; 2 potatoes, diced; 1/4 white cabbage, chopped; 2 cloves garlic, minced; 2 tablespoons vegetable oil (olive, sunflower, canola, or avocado oil); 2 qt (2 liters) vegetable broth, hot; 2 bay leaves; 2 tablespoons lemon juice; 2 tablespoons tomato paste; 4 tablespoons fresh dill, chopped; Salt and black pepper to taste; Vegan sour cream (for garnish); Rye bread (for serving)

Ingredients

Vegetables

1 medium-sized onion, diced
2 medium-sized carrots, diced or grated
2 medium-sized red beets, diced or grated
2 potatoes, diced
1/4 white cabbage, chopped
2 cloves garlic, minced

Liquids & Seasonings

2 tablespoons vegetable oil (olive, sunflower, canola, or avocado oil)
2 qt (2 liters) vegetable broth, hot
2 bay leaves
2 tablespoons lemon juice
2 tablespoons tomato paste
4 tablespoons fresh dill, chopped
Salt and black pepper to taste

To Serve

Vegan sour cream (for garnish)
Rye bread (for serving)

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Instructions

Prepare the vegetables: Dice the onion, carrots, beets, and potatoes, and chop the cabbage. For quicker prep, use a vegetable chopper or grate the carrots and beets with a box grater.
Sauté vegetables: Heat a large pot or Dutch oven over medium-high heat. Add vegetable oil, then the diced onions, carrots, and beets. Sauté for about 5 minutes, stirring frequently until slightly softened and fragrant.
Add broth and vegetables: Pour in the hot vegetable broth, then add the diced potatoes, chopped cabbage, and bay leaves. Cover the pot with a lid and let it cook for 10 minutes, allowing the vegetables to cook through.
Season and finish cooking: Stir in lemon juice, tomato paste, minced garlic, chopped dill, and salt and pepper. Cover again and cook for another 5 minutes. Afterward, let the soup rest covered for 15 minutes to enhance flavors.
Serve: Ladle the soup into bowls and garnish each serving with a spoonful of vegan sour cream and extra fresh dill. Serve alongside slices of rye bread. Enjoy your hearty, nutritious vegetarian borscht soup!

Notes

You can substitute lemon juice with a splash of apple cider vinegar for a different tangy flavor.
Feel free to add white beans or lentils for extra protein.
Use a vegetable chopper or grater to speed up prep time significantly.
The soup tastes even better the next day after flavors have melded.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Author: Monica
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Eastern European
Diet: Vegan