Vegetarian Borscht Recipe
Trying to shed a few winter pounds? We’ve got a vegetarian borscht recipe that is hearty, healthy and delicious!
Ingredients
- 3 large beets peeled, cut into ½" cubes
- 6 cups water or vegetable broth
- 2 Tbsp oil
- 3 large leeks cleaned, chopped
- 3 Yukon Gold potatoes peeled, cut into ½" cubes
- 1 large carrot peeled, sliced
- 1 celery stalk sliced
- 3 cups red cabbage chopped
- 1 Tbsp dill
- 1 Tbsp honey
- 1 Tbsp red wine vinegar
- black pepper to taste
- sour cream optional
Instructions
- Place beets, water or broth and salt into large Dutch oven and bring to a boil over medium heat. Once boiling, cover pot and simmer until beets are tender, about 20 minutes.
- While beets are simmering, place skillet over medium heat. Add oil, leeks, potatoes, carrot and celery. Cook vegetables until soft, 5−7 minutes. Remove skillet from heat, cover and set aside.
- When beets are tender, add vegetables from skillet to Dutch oven. Reduce heat to low and simmer vegetables together for 10 minutes. Add cabbage, dill, honey and vinegar. Stir to combine and simmer an additional 15 minutes.
- Serve topped with a dollop of sour cream if desired.
Notes
We prefer ours hot, but you can also serve borscht cold!
Nutrition
Calories: 99kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 394mg | Fiber: 2g | Sugar: 6g