Borscht This post may contain affiliate links.Read my disclosure policy.Enjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.Borscht This meatless Borscht recipe is a gorgeous red color and so delicious.
Some versions of traditional borscht have meat, but I didn’t put any in, so it can be made vegetarian, depending on what stock is used.I made this beet soup with beef broth, and it tasted great, but you can also use vegetable stock or broth.If you need some more beet recipes try this Red Beet Salad, Baby Greens with Goat Cheese, and Spiralized Mediterranean Beet and Feta Skillet Bake.
How healthy is borscht? This healthy borscht soup is packed with nutrients from the potatoes and beets.Potatoes are a good source of fiber, protein, and vitamin C, while beets are low in calories and high in fiber, vitamins, and minerals, like folate and potassium.Borscht Ingredients Onion: Dice the onion and sprinkle with salt and pepper.
Garlic: Mince three cloves.Tomato Paste: You’ll need three tablespoons.You can freeze the leftover paste in an ice cube tray to save for later.
Spices: Smoked paprika and celery seeds Vegetables: Peel and cut a pound each of russet potatoes and beets in bite-sized cubes.Stock: Any stock or broth will work.Vinegar: Use one tablespoon of red wine vinegar.
Garnish: Sour cream or plain yogurt and chopped dill and parsley How to Make Borscht Saut