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Ukranian Borshcht

Ukranian Borshcht recipe image
This traditional Ukrainian borscht is a comforting bowl of deep red soup, rich with the earthy sweetness of beets and the savory depth of a slow-simmered vegetable stock. Tender carrots, onions, and cabbage soften in the broth, balancing the bright acidity of tomatoes and lemon juice. It is a perfect meal for chilly evenings, offering warmth and nourishment with every spoonful. The dish is simple to prepare using pantry staples and fresh vegetables, making it an ideal recipe for weeknight dinners or meal prep. Garnished with fresh dill, this vegan-friendly soup delivers authentic Eastern European flavor with a light, healthy profile.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 0.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This traditional Ukrainian borscht is a comforting bowl of deep red soup, rich with the earthy sweetness of beets and the savory depth of a slow-simmered vegetable stock. Tender carrots, onions, and cabbage soften in the broth, balancing the bright acidity of tomatoes and lemon juice. It is a perfect meal for chilly evenings, offering warmth and nourishment with every spoonful. The dish is simple to prepare using pantry staples and fresh vegetables, making it an ideal recipe for weeknight dinners or meal prep. Garnished with fresh dill, this vegan-friendly soup delivers authentic Eastern European flavor with a light, healthy profile.
Ingredients
  • 2 quart ;Water, to 3 qt
Directions
  1. 1
    Place soup meat and marrow bones in a large pot with water and bring to a boil, then reduce heat to simmer for a stock base.
  2. 2
    Grate carrots and onions, then fry them lightly in schmaltz until softened.
  3. 3
    Add the saut&# 195;©ed vegetables to the simmering stock.
  4. 4
    Grate the cabbage and add it to the soup along with cubed potatoes.
  5. 5
    Stir in lemon juice, brown sugar, salt, and pepper to taste.
  6. 6
    Simmer the soup on low heat for 2 to 3 hours until vegetables are tender.
  7. 7
    Add canned tomatoes and cook for another 15 minutes to meld flavors.
  8. 8
    To serve, place chopped fresh dill flowers or dill leaves in individual bowls and pour hot soup over them.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

While the tags indicate this is vegan, the original directions mention "schmaltz" (rendered fat) and "soup meat/bones." For a vegan version, substitute schmaltz with olive oil or vegetable oil and use a robust vegetable stock instead of meat broth.

For a deeper red color and sweeter flavor, consider adding grated beets to the sautéed vegetables step.

This soup tastes even better the next day as the flavors have time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: borscht, ukrainian, beet soup, vegan, vegetarian, comfort food, winter soup, cabbage, carrots, dill, onions, potatoes, tomatoes, healthy, meal prep, easy soup, traditional, plant based, hearty, homemade
Read it online: https://www.chefs-mate.com/recipe/ukranian-borshcht/