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Borscht Soup

This recipe crafts a hearty and vibrant vegan Borscht, a traditional Eastern European soup. It combines earthy beets, sweet carrots, pungent leeks and onions, and fresh cabbage in a rich vegetable broth with tomatoes and abundant dill, creating a comforting and deeply flavored meal.
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Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 786.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 2 carrots diced
  • 1 leek dark green parts removed, remaining light parts diced
  • 1 small yellow onion diced
  • 2 garlic cloves finely chopped
  • 350 g about 2 cups green cabbage, sliced
  • 8 cups vegetable stock
  • 800 ml 27 ounces canned whole tomatoes
  • 350 g about 2 cups red beets, diced
  • ½ packed cup dill + extra for serving
  • salt and pepper

Equipment

  • 1 Large Stock Pot or Dutch Oven Capacity of at least 6-8 quarts
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Stirring Spoon or Ladle Heat-resistant
  • 1 Measuring Cups and Spoons For accurate ingredient portions

Method
 

  1. Prepare all vegetables: dice carrots, leek (light parts), and yellow onion; finely chop garlic; slice green cabbage; dice red beets; and chop dill.
  2. Heat olive oil in a large stock pot or Dutch oven over medium heat.
  3. Add diced carrots, leek, and onion to the pot. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened and translucent.
  4. Stir in the finely chopped garlic and cook for another minute until fragrant, being careful not to burn it.
  5. Add the sliced green cabbage to the pot and cook, stirring, for 3-5 minutes until it begins to wilt.
  6. Pour in the vegetable stock and canned whole tomatoes (crushing the tomatoes with your hands as you add them to the pot).
  7. Add the diced red beets to the soup. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the beets and other vegetables are tender.
  8. Stir in the ½ packed cup of fresh dill.
  9. Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
  10. Ladle the hot borscht into bowls and garnish with extra fresh dill before serving.

Notes

1. Sautéing your aromatics (carrots, leek, onion) until truly softened is crucial for building a deep flavor base. Don't rush this step. Adding garlic at the end prevents it from burning and becoming bitter. 2. When adding canned whole tomatoes, crush them directly into the pot with your hands for a rustic texture and better integration into the broth. 3. Beets release a vibrant color; consider using gloves when dicing if you want to avoid stained hands. 4. Fresh dill is paramount to authentic borscht flavor. Add the bulk of it towards the end of cooking and always garnish with extra fresh dill just before serving to maximize its aromatic impact. A dollop of sour cream or a vegan alternative is a classic accompaniment, adding a creamy contrast.