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one ordinary bowl of deep burgundy-red borscht broth with fine beet shreds, soft cabbage strands, small potato cubes stained pink and tiny dill flecks mixed throughout, with one small spoonful of sour cream melting on the surface and no meat, whole herbs, bread or garnish
Andre Lewis

Vegetarian Borscht

Grate the beets so they soften into the broth without requiring long strips that slip off the spoon. Cabbage and potato make the bowl substantial, while vinegar preserves a bright, sharp finish beside the earthy vegetables. Stir the dill through the hot soup rather than leaving a decorative bunch on top. A small spoonful of sour cream softens the flavor as it melts into each serving. This borscht stays chunky and deeply red, with enough liquid to move freely around the vegetables instead of resembling a thick beet puree.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 medium carrot peeled and grated
  • 1 lb beets peeled and coarsely grated
  • 2 tbsp tomato paste
  • 2 garlic cloves minced
  • 6 cups low-sodium vegetable broth
  • 12 oz Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 4 cups finely shredded green cabbage
  • 1 dried bay leaf
  • 1 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp red wine vinegar
  • 2 tbsp finely chopped fresh dill
  • 6 tbsp sour cream

Method
 

  1. Heat oil in a soup pot over medium heat. Cook onion and carrot for 6 minutes, then add grated beets and cook for 5 minutes, stirring often.
  2. Stir in tomato paste and garlic for 1 minute. Add broth, potatoes, cabbage, bay leaf, salt and pepper and bring to a simmer.
  3. Cover partly and simmer for 25 to 30 minutes until potatoes, cabbage and beets are tender. Remove and discard bay leaf.
  4. Stir in vinegar and chopped dill, then remove from the heat. Divide among 6 bowls and add 1 tablespoon sour cream to each serving.