Vegetarian Ukrainian Borscht

Borscht is a sour soup commonly consumed in Eastern Europe and across Russia. The variety most often associated with the name in English is of Ukrainian origin, and includes beetroots as one of the main ingredients which gives the dish its distinctive red colour.

Difficulty:👍👍👍

Cost: ££

Serves 8 people


1 tbsp vegetable oil
1 large onion peeled and diced into small cubes
4 garlic cloves minced
2 potatoes peeled and diced into small cubes
6 cups stock/bouillon
Bay leaf
5 whole allspice berries, or 1 heaped teaspoon ground allspice powder
2 carrots grated
2 beetroot grated
1 cup frozen green peas
Dill fresh or dry, to taste (start with 1 tsp dry dill or ½ bunch of fresh dill)
1 tbsp balsamic vinegar
Salt and pepper, to taste
Sour cream, to serve (optional)

  1. Add vegetable oil to a heavy-bottomed pot. Add onions and garlic and sauté for 10 minutes.
  2. Add the potatoes and stock. Cover, increase the heat and bring to a boil.
  3. Once boiling, add bay leaf, allspice peppercorns, grated carrot and beetroot. Reduce heat to medium and let everything cook together until all vegetables are soft, about 20 – 30 minutes.
  4. Add the frozen peas and dill. Taste, and season with vinegar, salt and pepper as needed. Serve with a dollop of sour cream, or crème fraiche, if you wish.
  5. You can eat the borscht right then, though it is best when allowed to rest overnight for the flavours to come together.

Method

  1. Add vegetable oil to a heavy-bottomed pot. Add onions and garlic and sauté for 10 minutes.
  2. Add the potatoes and stock. Cover, increase the heat and bring to a boil.
  3. Once boiling, add bay leaf, allspice peppercorns, grated carrot and beetroot. Reduce heat to medium and let everything cook together until all vegetables are soft, about 20 – 30 minutes.
  4. Add the frozen peas and dill. Taste, and season with vinegar, salt and pepper as needed. Serve with a dollop of sour cream, or crème fraiche, if you wish.
  5. You can eat the borscht right then, though it is best when allowed to rest overnight for the flavours to come together.

Ingredients

1 tbsp vegetable oil
1 large onion peeled and diced into small cubes
4 garlic cloves minced
2 potatoes peeled and diced into small cubes
6 cups stock/bouillon
Bay leaf
5 whole allspice berries, or 1 heaped teaspoon ground allspice powder
2 carrots grated
2 beetroot grated
1 cup frozen green peas
Dill fresh or dry, to taste (start with 1 tsp dry dill or ½ bunch of fresh dill)
1 tbsp balsamic vinegar
Salt and pepper, to taste
Sour cream, to serve (optional)


You can also include cabbage, tomatoes, or other seasonal vegetables and meat or fish, if you like.

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