Meatless Borscht: Plant-Based Vegetable Soup

Meatless borscht is a plant-based vegetable borscht made with 3 liters of water, with no simmered-down broth: potatoes, cabbage, and carrots cook right in boiling water, while beets, onion, and garlic are sauteed separately. Eating well and staying healthy, then serving it up with sour cream and herbs. Recommended.

Meatless Borscht

Plant-based vegetable borscht made with water instead of broth: potatoes, cabbage, carrots, and a sauteed beet-garlic mix. Makes 3 liters.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method

Ingredients

  

• 3 l water
• 5 potatoes
• 2 carrots
• 1 beet
• 0.5 white cabbage
• 1 onion
• 3 clove garlic
• herbs
• vegetable oil for sauteing
• salt, sugar, ground pepper to taste
• bay leaf

Method

 

1. Put a pot of water on the stove and bring to a boil.
2. Meanwhile, wash and peel the vegetables: dice the potatoes, grate the carrots and beet, shred the cabbage, and chop the onion.
3. Add the potatoes, cabbage, and half the grated carrot to the boiling water.
4. In a deep skillet, saute the beet, remaining carrot, onion, and garlic with spices in vegetable oil until partly done - this is your saute.
5. Transfer the saute into the simmering soup, stir, and cook until done, adjusting with salt, sugar, pepper, and bay leaf to taste.
6. Serve the borscht with sour cream and herbs. Enjoy!
   

Tips

• Put half the grated carrot straight into the boiling water and the other half into the saute - this gives the flavor more depth.
• Add the salt, sugar, and spices as you cook, and taste along the way - the balance of sweet and sour is what makes this dish.
• Serve with sour cream and fresh herbs.