Vegetarian Ukrainian/Russian Borscht Soup

Name: Vegetarian Ukrainian/Russian Borscht Soup
Prep time: 30 min
Cook time: 1 h 56 min
Total time: 2 h 26 min
Cuisine: Eastern European
Ingredients: 2 Tbsp extra virgin olive oil; 1 lb beets; 5 large garlic cloves (minced); 8 oz. carrot (2-3 small, peeled and cut into about 1/8 " half circles); 1 medium onion (diced); 4 1/4 cup water (divided (using 1/4 cup 1st, then 4 cups)); 1 small green cabbage (About 2 lb.) (shredded (If you don't like the soup too thick, just use half the head) ); 4 cups low/no sodium vegetable stock/broth; 5 Tbsp concentrated tomato paste (I love the Italian kind in a tube); 3 bay leaves; 1 1/2 tsp sea salt; 3/4 tsp ground black pepper; 1 Tbsp sugar; 1 lb. white potatoes (peeled & diced into 1/2 inch cubes (keep cubed potatoes in water till ready to use)); 2-3 Tbsp lemon juice (start with 2 Tbsp and add another if you like); 2 Tbsp fresh dill (chopped (or 1/2 Tbsp dried dill))

Instructions

Prep:30minCook:1h 56min

This recipe makes a nice big pot of vegan red borscht soup (About 14 cups). Borscht freezes well for future enjoyment and it is even better the next day! This recipe is vegan as written, unless you add sour cream.

Updated at: Thu, 21 Nov 2024 23:32:22 GMT