This Vegetarian Borscht Recipe is simple, versatile, and easy enough for a delicious weeknight dinner! Made from beets and red cabbage, it's packed with nutrients and delicious flavors. Make this one-pot soup for a cozy favorite any day of the week!
1lbbeets, peeled and cut into matchsticksabout 5-6
4largecarrots, peeled and cut into matchsticks
1mediumcucumber, peeled and cut into matchsticks
1/2mediumhead red cabbage, shredded
5cupsvegetable broth
salt/pepperto taste
1/2smalllemon, juiced
1Tbspapple cider vinegar
1/3cupplain greek yogurtfor topping
fresh dillfor topping
Instructions
Peel and cut the beets, carrots, and cucumber into matchsticks.
In a large stock pot, cook the minced garlic and chopped onion in the avocado oil.
Add in the beets, carrots, salt, and peper, sautéing for about 10 minutes.
Add in the cucumber and shredded cabbage, continue to sauté for another 5 minutes (or until the vegetables begin to soften).
Add in the vegetable broth and bring to a boil.
Reduce to a simmer, cover, and cook for about 20-25 minutes (or until the vegetables are soft).
Stir in the lemon juice, apple cider vinegar, and salt/pepper to taste.
Remove from heat and let sit for 5 minutes.
Serve with a dollop of plain greek yogurt and top with fresh dill!
Notes
Chopped onions and minced garlic give the soup its base flavor! I love using fresh ingredients, but using powdered onion and garlic are great as well and can save time.
Feel free to use chicken broth instead of vegetable broth if necessary.
Easily make Borscht vegan by substituting the plain greek yogurt with plain almond or soy yogurt.
Store this soup in an airtight glass container (as Borscht can dye plastic containers) in the refrigerator for up to 5 days or the freezer for up to 3 months!