Prepare to transform your kitchen into a Eastern European flavor paradise with this stunning vegetarian beetroot borscht that's not just a soup, but a work of art! Imagine a bowl bursting with deep ruby-red colors, earthy beetroot flavors, and a symphony of vegetables that will make your taste buds dance with joy. This isn't just another soup recipe – it's a nutritious, soul-warming experience that promises to elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Eastern European
Serves: 4 servings
Ingredients
- 2 medium beetroots, peeled and grated
- 1 onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Prepare all ingredients by washing, peeling, and chopping vegetables. Grate beetroots using a box grater or food processor, ensuring uniform size for even cooking.
- Heat olive oil in a large soup pot over medium heat. Add chopped onions and carrots, sautéing for 5-6 minutes until onions become translucent and slightly softened.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Incorporate grated beetroots into the pot, stirring to combine with the sautéed vegetables. Cook for 3-4 minutes to allow beetroots to release their natural juices.
- Pour vegetable broth into the pot, bringing the mixture to a gentle simmer. Cover and let cook for 25-30 minutes, allowing vegetables to become tender and flavors to meld.
- Season the soup with vinegar, salt, and pepper. Taste and adjust seasoning according to preference, adding more salt or vinegar as needed.
- Remove from heat and let the soup rest for 5-10 minutes to allow flavors to further develop and integrate.
- Serve hot in individual bowls, garnishing generously with fresh chopped dill. Optional: Add a dollop of plant-based sour cream for extra creaminess.
Tips
- • For the most vibrant color and flavor, choose fresh, firm beetroots with smooth, unblemished skin. • Grate beetroots uniformly to ensure even cooking and consistent texture throughout the soup. • Don't rush the sautéing process – allowing onions and carrots to caramelize slightly will add depth to your flavor profile. • Use white or apple cider vinegar to add a subtle tangy brightness that complements the earthy beetroot. • For a creamier version, consider adding a plant-based yogurt or sour cream when serving. • Fresh dill is crucial – it's not just a garnish, but an essential flavor component that elevates the entire dish. • Let the soup rest after cooking to allow flavors to meld and intensify. • This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 152kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
