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Borscht Soup

40 min

Soup

One-bowl / one-pot

Freezer-friendly
As a fanatic for beets and fresh dill, I can't begin to explain just how much I enjoy the combination of flavours in this wholesome soup. We've taken inspiration from Borscht, a traditional sweet and sour soup originating from Ukrain and a soup enjoyed in several countries in East Europe and Northern Asia.

Servings

Total

40 min

Prep

15 min

Cook

25 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 1 Tbsp (15 mL)
    olive oil
  • 1
    onion, shredded or chopped
  • 3
    cloves garlic, shredded or crushed
  • 1
    carrot, shredded
  • 1
    celery stalk, shredded
  • 1
    red bell pepper, shredded
  • 4 cups (960 mL)
    vegetable stock*
  • 1 cup (70 g)
    shredded red cabbage
  • ½
    apple, shredded
  • 3
    raw beets, peeled, shredded
  • 3 Tbsp (2 g)
    fresh dill**
  • 2 Tbsp (30 mL)
    canned tomato paste
  • 2
    bay leaves
  • 1 Tbsp (15 mL)
    pickle juice
  • 2 tsp (4 g)
    ground coriander
  • 1 pinch
    salt, plus more to taste
  • 1 pinch
    ground black pepper, plus more to taste

Optional garnish

  • dried dill
  • fresh dill
  • plant-based Greek-style yogurt
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Directions

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  1. Prepare all the veggies. As a tip, and to speed it up, consider shredding all the ingredients using the shredding disk of a food processor. Alternatively, use a box grater, or finely mince all the ingredients by hand.
  2. Add the oil to a large pot on medium-high heat. When hot, add the onions, garlic, carrots, bell pepper, and celery and cook until soft, about 3 minutes.
  3. Add all the remaining ingredients, and bring to a boil. Reduce the heat to a simmer, partially cover with a lid, and let cook until the beets are soft, about 15 - 20 minutes.
  4. Remove the bay leaves before serving. Serve with desired garnish (yogurt highly recommended), and enjoy!

Notes

  • * Can substitute every 4 cups of vegetable stock with 2 vegetable bouillon cubes plus 4 cups (1 L) water.
  • ** Can substitute 1 Tbsp of dried dill for every 3 Tbsp of fresh dill.

Storage

  • Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Valentyna - April 25, 2021, 11:26 a.m.

If you don’t mind I would share with you that even if the recipe is used in post Soviet Union countries, the Borscht is actually a national Ukrainian food and it has been used in Ukraine for centuries. ;)

PUL Team - April 26, 2021, 6:20 a.m.

Thank you for sharing, Valentyna - it's such a delicious dish 🤗

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Hazel - March 24, 2021, 8:27 p.m.

Since I'm not strictly vegan/vegetarian, do you think I could sub beef stock in for the veggie, or do you think that would mess with the flavor interplay?

Kiki - March 28, 2021, 4:09 a.m.

I've made borscht before and honestly, I find that a bone broth or meat-based stock tastes just as good if not better. In many traditional recipes, borscht includes beef. So I say why not! 🤷🏽‍♀️

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