Borscht
A cozy, nostalgic plant-based Ukrainian borscht inspired by my husband’s family recipe and perfect for winter comfort!
Servings: 6
Equipment
- Dutch Oven or Large Soup Pot
Ingredients
- 2 tbsp Plant-Based Butter
- 1 White Onion Diced
- 3 stalks Celery Diced
- 2 Carrots Peeled, sliced in half, and sliced
- 2 cups Yukon Potatoes Peeled and diced, about 1 large potato
- 2 cups Beets Peeled and cut into matchsticks
- 6 cloves Garlic Minced
- 6 cups Vegtable Broth
- 3 tbsp Tomato Paste
- 1 tsp Celery Seed Optional
- ¼ tsp Allspice
- 2 Bay Leaves
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- 3 cups Green Cabbage Shredded
- 1 tbsp White Vinegar More to taste
For Serving
- Fresh Dill Chopped
- Plant-Based Sour Cream Try mine*
- Plain Unsweetened Plant-Based Yorgurt
Instructions
- Place a Dutch oven or heavy soup pot over medium-high heat, add plant-based butter and onions. Sauté until the onions start to brown, 5 to 8 minutes. Next, add the celery, carrots, beets, and potatoes. Coat the veggies with butter and allow them to cook for 3 to 5 minutes. Finally, add in the garlic and cook until fragrant, or about 30 to 60 seconds. Lower the heat to medium-low.
- Add broth and tomato paste, celery seeds, allspice, bay leaves, salt, and pepper. Mix to distribute the spices. Cover and simmer on low heat for 20 to 25 minutes or until beets and potatoes are tender. Stir in the cabbage and vinegar. Allow the cabbage to cook for about 10 minutes. You want to add it later to prevent it from becoming overcooked. Taste and adjust salt and pepper. Turn off the heat and let the soup sit for 15 to 20 minutes before serving.
- To serve, top the soup with a dollop of plant-based sour cream* or plant-based yogurt, and a handful of fresh dill.
- Storage Instructions: Store your borscht in an airtight container in the refrigerator for up to 5 days. The flavors deepen beautifully with time, making leftovers even better. Store in an airtight container in the freezer for up to 3 months.
- Reheating Instructions: Heat over medium-low heat on the stove or in the microwave. From frozen, thaw overnight, then reheat gently on the stove, adding a splash of broth or water as needed.