Main Page
Soups
Vegetarian borscht

Vegetarian borscht

Coriander adds a subtle note, and sunflower seeds add nourishment. This vegetarian borscht is made without meat. The cooking method for this particular borscht is a little out of the ordinary, but it lets you put together a wonderful soup quickly and easily for anyone who doesn't eat meat. The seeds are there to make it more filling. When serving, add a dollop of sour cream and some fresh or dried herbs to the borscht.

MariaS

Recipe author

Composition / ingredients

Servings:

Potatoes

White cabbage

250

Beets (dark, sweet, juicy)

Carrots

Tomato paste (or tomato puree, tomato juice, tomato sauce)

Vegetable oil

Water

2.5

Salt

Bay leaf

Allspice

Ground coriander

0.5

Paprika

Ground black pepper

Sunflower seeds

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

29 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

How do you make vegetarian borscht? Wash the beets and cut them into small cubes.
Step 2:

Lightly dry-toast the sunflower seeds and coriander in the bottom of the dry (oil-free) pot you'll be cooking the borscht in.
Step 3:

Add the beets and the vegetable oil. Stir to combine.
Step 4:

Add the carrot, cut into small cubes. Stir to combine.
Step 5:

Add the potatoes, peeled and cut into small cubes. Stir to combine.
Step 6:

Add the shredded cabbage and stir. Pour boiling water over the lightly sautéed vegetables. Add the tomato paste, spices, salt, and dried dill.
Step 7:

Bring to a boil and cook over the lowest heat for at least 30–40 minutes.

A wonderful borscht with a rich flavor!
Important! Whether or not the recipe gives an amount of water for the soup, it's always best to go by your own preference (whether you like a thick or a thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients belong in the soup, which may not match yours. In practice, that means if you're cooking it for the first time, don't make a whole pot at once. Make a tasting batch—enough for one or two people. To do that, scale all the ingredients down to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your liking. Over time, like most experienced cooks, you'll be able to pour the water and add the ingredients by eye.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, remember that some spices are especially easy to overdo (chili pepper, for example).