Easy cooking vegetarian borscht recipes – how to make beet borscht soup in 12 steps at home.
Learn in this cooking video how to make vegetarian beet borscht soup from scratch using a tasty and easy borscht recipe!
SUPER YUMMY homemade soup recipe by www.homemaderecipesfromscratch.com! ENJOY cooking borscht! 👌
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1) 3 medium-sized carrots
2) 3 medium-sized parsley or parsnip roots
3) 1 small celery root
4) 1 medium-sized red onion
5) some salt to taste
6) 2 tbsp of sunflower oil
7) 400 g/14 oz of canned chopped tomatoes
8) black peppercorns to taste
9) 1-2 dried bay leaves or to taste
10) 1 kg/35 oz of roasted or boiled red beets
11) 500 g/17 oz of potatoes
12) 0.5-1 l/17-35 fl oz of borscht or some apple cider vinegar to taste
13) a large bundle of greenery (parsley, coriander, celery)
14) some sour cream for serving (optional)
1) roast, bake or boil red beetroot, wait to cool a bit, then peel them off, and cube them into small-medium sized pieces
2) peel carrots, parsnip, celery, and onion off, chop small, and place them into a large pot
3) season with some salt to taste, then pour oil, and water into the pot just enough to cover the vegetables
4) put the pot on the stove and simmer the vegetables over high temperature for about 5 minutes or until slightly softened
5) open tomato can and pour the content into the pot, then continue simmering ingredients for about 2 minutes
6) add black peppercorns and dried bay leaves into the pot
7) add cubed beet into the pot
8) peel potatoes off, then add them into the pot
9) reduce the temperature, fill the pot with water and boil the ingredients until are all soft (about 20-30 minutes)
10) sour the soup with borscht to taste (you can use apple cider vinegar instead of borscht if you don’t have this ingredient)
11) chop greenery finely, add it to the pot, and boil the soup 1-2 minutes more
12) add 1 tbsp of sour cream to each plate when serving the borscht (optional)
Vegetable soups are among the most popular soup recipes in the Balkans, but also in Central and Eastern Europe. For centuries, people in these regions have had a diet based on many vegetables and this explains their very good health and high longevity.
One of the much underestimated and, as a result, little-used vegetables in western cuisine is red beetroot. It’s not clear to me why this is happening, perhaps because vegetable soups are not often cooked in Western countries.
Beetroot is particularly beneficial for the body and, therefore, I recommend you eat it as often as possible. Below are some of its main properties that help the overall health of the human body.
Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.Beetroot 101: Nutrition Facts and Health Benefits (https://www.healthline.com/nutrition/foods/beetroot)
Borscht is one of the soups specific to Eastern Europe and is very popular in the Slavic space in particular. Russians, Ukrainians, and Poles love borscht and each country has at least one specific recipe for this kind of vegetable soup.
The borscht recipe on this page is Ukrainian-inspired and is prepared only with beets and other vegetables, being perfect to prepare a vegetarian or even vegan soup because the cream added at the end can be easily removed from the ingredients.
Cooking borscht is very easy. Beets can be prepared even 1-2 days before and in this case, the preparation of the soup does not take more than 30 minutes. Of course, you can also use canned beets if you have them at hand.
Using sprouted wheat borscht for souring is optimal, but you can also sour soup with apple or wine vinegar if you don’t have this ingredient.
More information about borscht origins is available here.