Hearty Vegetarian Borscht with Dill and Cream
This delightful vegetarian borscht pays homage to traditional Russian and Doukhobour recipes, originating from my beloved grandmother's kitchen. By reducing the butter and cream significantly while preserving the rich flavors of beets, tomatoes, and a medley of fresh vegetables, I've crafted a healthier yet wholesome dish. Infused with aromatic dill and a hint of lemon, this comforting soup offers a burst of color and taste that brings warmth to any dining table. Perfect for canning or freezing, this incredible borscht serves as a vibrant centerpiece alongside crusty bread or cheese for a nourishing meal that feels homemade and heartwarming.
24
Servings
225
Calories
19
Ingredients
Ingredients
Water
22 cups (None)
Canned tomatoes
28 fluid ounces (Mashed and divided)
Medium potatoes
6 (Peeled and quartered)
Medium carrots
3 (Chopped small)
Medium onions
2 (Chopped small)
Salt
1 tablespoon (None)
Medium red beets
2 (Scrubbed and cut in half)
Butter
4 tablespoons (Divided and melted)
Whipping cream
1/2 cup (None)
Thinly shredded green cabbage
8 cups (None)
Cubed potatoes
3 (Peeled and cubed 1/2-inch)
Cauliflower florets
2 cups (None)
Large celery ribs
3 (Chopped small)
Large green pepper
1 (Seeded and diced)
Large sweet red pepper
1 (Seeded and diced)
Fresh ground black pepper
1 teaspoon (None)
Dried dill weed
4 tablespoons (Or 1/2 cup finely chopped fresh dill)
Fresh lemon juice
2 teaspoons (None)
Ground cayenne pepper
1/4 teaspoon (Optional)
Instructions
1
In a large 8-quart stock pot, bring 22 cups of water to a vigorous boil.
2
Stir in 1/2 cup of the mashed canned tomatoes, quartered potatoes, chopped carrots, chopped onions, salt, and the halved beets. Allow the mixture to return to a boil.
3
Once boiling, reduce the heat to medium and let it simmer uncovered for 15 minutes, or until the potatoes are just tender.
4
While the potatoes are cooking, prepare the remaining vegetables: chop the onions, cube additional potatoes, and wash the cauliflower, celery, and peppers.
5
Using a slotted spoon, carefully remove the cooked potatoes from the pot and place them into a mixing bowl. Add 3 tablespoons of butter and mash them well. Stir in the whipping cream until fully incorporated, then set this mixture aside.
6
In a medium-sized frying pan, melt 3 tablespoons of butter over medium heat. Add the chopped onions and sauté until they are softened, about 5 minutes. Stir in the remaining mashed tomatoes and let the sauce simmer uncovered until it thickens into a creamy consistency. Cover and keep warm.
7
In a separate frying pan, melt the remaining 3 tablespoons of butter over medium heat. Add 4 cups of shredded cabbage and fry, stirring occasionally, until it softens and becomes lightly browned, about 15 minutes. Be careful not to burn it.
8
Return to the soup pot, adding the cubed potatoes and 1/2 cup of the tomato-onion mixture. Cover and cook for another 10 minutes.
9
Add the cauliflower and celery; continue to cook gently until the potatoes are tender.
10
Stir in the remaining 4 cups of shredded raw cabbage and bring the soup back to a boil.
11
Reduce the heat and gently mix in the mashed potatoes, fried cabbage, and the last of the tomato-onion mixture. Add the diced green and red peppers, freshly ground black pepper, dill weed, and lemon juice.
12
Bring the mixture back to a boil and cook for an additional 3 minutes.
13
Cover the pot, reduce the heat to low, and let the borscht simmer for 30 minutes to allow the flavors to meld beautifully.
14
Remove the beets from the pot (you can enjoy them separately if desired, as they primarily serve for coloring). Adjust the seasoning, and if the borscht feels too sweet, a little extra lemon juice can help balance the flavors.
15
For a touch of heat, consider serving the borscht with a sprinkle of cayenne pepper. Store any leftovers in the refrigerator for future meals.
16
Traditionally, fresh bread or rolls, along with cheese—medium or sharp cheddar—pairs wonderfully with this borscht.
Nutrition Information
8.8g
Fat
25g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Vegetarian Borscht with Dill and Cream?
This is a healthier version of traditional Russian and Doukhobour borscht that uses beets, tomatoes, and various vegetables with reduced butter and cream.
Is this borscht recipe vegetarian?
Yes, this recipe is entirely vegetarian, though it does contain dairy products like butter and whipping cream.
How many servings does this recipe yield?
This recipe makes 24 servings, making it ideal for large gatherings or meal prepping.
What are the primary vegetables in this soup?
The main vegetables include beets, green cabbage, potatoes, carrots, onions, cauliflower, celery, and bell peppers.
How many calories are in a serving of this borscht?
Each serving contains approximately 225 calories.
Can I freeze this borscht for later?
Yes, this soup is perfect for freezing or canning to be enjoyed at a later date.
What is the cultural origin of this recipe?
The recipe is inspired by traditional Russian and Doukhobour family kitchen traditions.
Why are the beets removed before serving?
The beets are used primarily to provide the soup's signature vibrant color; they can be removed and eaten separately if desired.
Can I use fresh dill instead of dried dill weed?
Yes, you can substitute the 4 tablespoons of dried dill weed with 1/2 cup of finely chopped fresh dill.
What should I serve alongside this borscht?
It pairs wonderfully with crusty bread, fresh rolls, and medium or sharp cheddar cheese.
How much water is required for this recipe?
You will need 22 cups of water brought to a vigorous boil in an 8-quart stock pot.
Why are some potatoes mashed while others are cubed?
Mashed potatoes are mixed with cream to thicken the soup, while cubed potatoes provide heartiness and texture.
What type of cabbage is best for this recipe?
The recipe calls for 8 cups of thinly shredded green cabbage, half of which is fried and the other half added raw.
How long does the soup need to simmer at the end?
Once all ingredients are combined, let the borscht simmer on low for 30 minutes to allow the flavors to meld.
How can I add some heat to the soup?
You can stir in 1/4 teaspoon of ground cayenne pepper for a touch of heat.
What should I do if the soup tastes too sweet?
If the flavor is too sweet, you can add a little extra fresh lemon juice to balance the profile.
How much protein is in each serving?
Each serving provides about 1.7g of protein.
How many carrots are needed?
The recipe requires 3 medium carrots, chopped small.
Do the potatoes need to be peeled?
Yes, the recipe specifies that both the quartered and cubed potatoes should be peeled.
What size stock pot is recommended?
A large 8-quart stock pot is recommended to accommodate the 22 cups of water and various vegetables.
Can I use fresh tomatoes instead of canned?
The recipe specifically calls for 28 fluid ounces of mashed canned tomatoes, which helps create the base sauce.
What is the purpose of the whipping cream?
The whipping cream is stirred into the mashed potatoes to create a rich, creamy component for the soup.
How much butter is used in the entire recipe?
The recipe uses a total of 9 tablespoons of butter, divided into three parts for mashing potatoes, sautéing onions, and frying cabbage.
What is the fat content per serving?
There are 8.8g of fat per serving in this recipe.
How should I store leftovers?
Leftovers should be stored in the refrigerator in a sealed container.
Which bell peppers are used in this borscht?
One large green pepper and one large sweet red pepper are seeded and diced for the soup.
Is there cauliflower in this borscht?
Yes, the recipe includes 2 cups of cauliflower florets.
How many carbohydrates are in a serving?
Each serving contains 25g of carbohydrates.
When do I add the lemon juice?
The fresh lemon juice is added toward the end of the cooking process along with the peppers and seasonings.
What is the total number of ingredients?
The recipe utilizes 19 distinct ingredients to create its complex flavor profile.