borscht soup

4 from 1 vote

Vegetarian borscht soup recipe - borscht is a russian and ukranian soup made primarily with beetroots and other veggies

Prep Time45 mins

Cook Time45 mins

Total Time1 hr 30 mins

Course: Starters

Cuisine: Russian, Ukranian

Servings: bowls

Calories: 145kcal

Boil the beetroots in enough water. Once they are completely cooked preserve the water and remove the beetroots from the water. Let them cool.
In the meantime when the beetroots are cooking, chop the carrots, onions, garlic, potatoes and cabbage and keep it ready.
Chop the dill leaves. Once the beetroots are cooked, grate them.
Add the chopped potatoes in the beetroot stock which we preserved.
Blanch the tomatoes. Peel the skin and then chop them.

In another pan, heat the oil and add cumin seeds, fennel seeds, and coriander powder. Fry for a minute.
Now add the onions, garlic and saute them till they become soft.
Meanwhile add the cabbage to the beetroot stock in which our potatoes are cooking
Add the chopped carrots and saute for 5 mins.
Add the grated beetroot and blanched chopped tomatoes.
Saute for 7-8 minutes and when done add this sauted veggie mixture to the beetroot stock.
Thoroughly mix the stock with the sauteed veggies, chopped dill leaves and let the entire borscht soup cook for 15-20 mins
Season with salt and pepper in the end.
Serve the vegetarian borscht soup hot with vegan sour cream or sour cream.