Main CourseReader rated
Sasha's Plant-Based Borscht
This vibrant and hearty soup is packed with fresh vegetables and rich flavors that warm you from the inside out. Perfect for a cozy meal, it’s a delicious way to enjoy a plant-based twist on a classic favorite.
◷1 hr 15 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Prepare and Boil Beets
Start by trimming the beet greens from the beets—remove and toss the stems, then wash and chop the leaves. Set those aside for later. Next, give the beets a good scrub, place them in a pot, and cover with water. Bring it to a boil, then lower the heat and simmer, covered, until you can easily poke a knife through them—this usually takes about 30 to 40 minutes. Drain the beets and rinse with cold water until they’re cool enough to handle. Peel them right away and grate them coarsely, then set aside.
2
Saut Aromatics and Veggies
Heat some olive oil in a large pot or Dutch oven over low heat. Add the chopped onion and cook gently until it’s soft and translucent, stirring often—about 3 to 5 minutes. Toss in the garlic and cook just until you can smell it, about a minute, being careful not to let it brown. Then add the carrots, rutabaga, and parsnip. Cook over medium heat until they start to soften, around 12 to 15 minutes. Sprinkle a little brown sugar over the veggies and keep cooking until they develop some golden spots, about 3 to 5 more minutes.
3
Simmer Vegetables with Greens
Pour in 2 quarts of water, add the cabbage, salt, and a bay leaf, then give everything a good stir. Bring the mixture to a boil again, then reduce the heat and let it simmer until the vegetables are tender, about 10 to 15 minutes. In the last couple of minutes, stir in the beet greens, leaving the pot uncovered so they keep their bright color.
4
Add Beets and Season
Finally, mix in the grated beets and take the pot off the heat right away to keep that vibrant color fresh. Taste and season with vinegar, salt, and pepper to your liking. Serve it up with a sprinkle of fresh parsley and a dollop of sour cream, if you like.
Why You’ll Love This Recipe
This vibrant soup is packed with fresh vegetables and rich flavors that come together in a comforting, hearty meal. It’s naturally vegan and gluten-free, making it perfect for anyone looking to enjoy a healthy and satisfying dish. The deep color and tangy taste make it as beautiful as it is delicious.
Serving Suggestions
Serve hot with a dollop of plant-based sour cream or yogurt for creaminess. Fresh dill or parsley sprinkled on top adds a nice herbal touch. It pairs well with crusty bread or a simple green salad for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, so it tastes even better the next day. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.
