Hearty Vegetarian Ukrainian Borscht with Dill and Garlic
Dive into a bowl of this Hearty Vegetarian Ukrainian Borscht, an authentic recipe that embodies the rich flavors of Eastern European cuisine. This vibrant soup combines the earthy sweetness of beets, the crispness of cabbage, and the harmony of fresh tomatoes and aromatic dill. Enhanced with the savory kick of caraway seeds and the warmth of garlic, this dish is not only satisfying but also heart-healthy. Served with a dollop of creamy Greek yogurt or sour cream, it balances the soup’s vibrant flavors, making it a perfect comfort food for any season.
N/A
Servings
400
Calories
19
Ingredients
Ingredients
extra virgin olive oil
1 tablespoon (None)
medium onion
1 (thinly sliced)
caraway seed
1 teaspoon (None)
green cabbage
1/2 medium head (roughly shredded)
organic carrots
2 (roughly shredded)
white potatoes
2 small (cut to small bite size)
organic beet
1 large (roughly shredded)
fresh tomatoes
2 cups (diced)
garbanzo beans
1 (13 1/2 ounce) can (drain and rinse)
vegetable stock
4 cups (None)
water
1 cup (None)
bay leaf
1 (None)
fresh organic dill
2 tablespoons (chopped)
organic gluten-free apple cider
1 tablespoon (None)
pure maple syrup
1 tablespoon (None)
hot chili pepper
1 (chopped and seeded (optional))
sea salt
to taste (None)
fresh ground black pepper
to taste (None)
garlic cloves
2 (grated)
Instructions
1
In a large soup pot, heat the extra virgin olive oil over medium heat. Add the sliced onions and sauté them for about 5 minutes until soft and translucent.
2
Stir in the caraway seeds and sauté for an additional minute until fragrant.
3
Add the shredded cabbage, shredded carrots, diced potatoes, shredded beet, and diced tomatoes to the pot. Mix well to combine.
4
Pour in the vegetable stock and water, then add the bay leaf, fresh dill, apple cider, maple syrup, and optional chopped hot chili pepper.
5
Bring the soup to a gentle boil, then reduce the heat and let it simmer covered for about 30 minutes, or until the vegetables are tender.
6
After 30 minutes, season the soup with sea salt and freshly ground black pepper to taste. Stir in the grated garlic and simmer for an additional 5 minutes to infuse the flavor.
7
Serve hot in bowls, topped with a generous scoop of plain Greek yogurt or sour cream, and garnish with more fresh dill.
Nutrition Information
13
Fat
60
Carbs
10
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Vegetarian Ukrainian Borscht?
It is an authentic Eastern European soup featuring beets, cabbage, tomatoes, and aromatic dill, designed to be heart-healthy and satisfying.
Is this Borscht recipe vegetarian?
Yes, this recipe is fully vegetarian and can be made vegan by using a plant-based yogurt or sour cream alternative.
How many calories are in a serving of this soup?
Each serving of this Ukrainian Borscht contains approximately 400 calories.
What are the primary nutritional facts for this dish?
A serving contains 400 calories, 13g of fat, 60g of carbohydrates, and 10g of protein.
Is this recipe gluten-free?
Yes, it is tagged as gluten-free and specifies the use of organic gluten-free apple cider.
What type of oil is recommended for sautéing?
The recipe calls for one tablespoon of extra virgin olive oil.
How should the onions be prepared?
One medium onion should be thinly sliced and sautéed for about 5 minutes until soft and translucent.
What spices are used to flavor the base?
The soup is flavored with caraway seeds, a bay leaf, sea salt, and fresh ground black pepper.
Which vegetables need to be shredded?
The green cabbage, organic carrots, and the large organic beet should all be roughly shredded.
How should the potatoes be cut?
Two small white potatoes should be cut into small bite-size pieces.
Does this recipe include beans?
Yes, it includes one 13.5-ounce can of garbanzo beans, which should be drained and rinsed.
What liquids form the soup base?
The base consists of 4 cups of vegetable stock and 1 cup of water.
How much fresh dill is needed?
You will need 2 tablespoons of chopped fresh organic dill for the soup, plus more for garnish.
Why is maple syrup used in the recipe?
One tablespoon of pure maple syrup is added to enhance the earthy sweetness of the beets.
Can I make this soup spicy?
Yes, you can optionally add one chopped and seeded hot chili pepper to the pot.
How long does the soup need to simmer?
The soup should simmer covered for 30 minutes, followed by an additional 5 minutes after adding garlic.
When should I add the garlic?
Grated garlic is added after the initial 30-minute simmer and cooked for 5 more minutes to infuse the flavor.
What is the best way to serve Ukrainian Borscht?
Serve it hot in bowls topped with a scoop of plain Greek yogurt or sour cream and fresh dill garnish.
How many ingredients are in this recipe?
There are 19 distinct ingredients used in this recipe.
Is this a quick meal to prepare?
Yes, it is tagged as an easy recipe and a quick meal, taking roughly 40-45 minutes of total cook time.
What type of cabbage is used?
The recipe specifies using half a medium head of roughly shredded green cabbage.
What kind of beets are required?
One large organic beet, roughly shredded, is required for the signature color and flavor.
What gives the soup its tanginess?
The tanginess comes from 2 cups of diced fresh tomatoes and one tablespoon of organic gluten-free apple cider.
How many garlic cloves are used?
The recipe calls for 2 grated garlic cloves.
What is the purpose of caraway seeds?
Caraway seeds provide a savory kick and aromatic depth characteristic of Eastern European cuisine.
Is the soup served cold or hot?
This specific Hearty Vegetarian Ukrainian Borscht is intended to be served hot.
Can I use canned tomatoes?
While the recipe specifies fresh diced tomatoes, canned diced tomatoes could be used as a substitute if fresh ones are unavailable.
What are the common tags for this recipe?
Common tags include ukrainian soup, vegetarian, beet soup, healthy soup, and comfort food.
What makes this borscht heart-healthy?
It is heart-healthy due to the high fiber content from various vegetables and beans, and the use of olive oil.
Is there a specific potato type recommended?
The recipe suggests using small white potatoes for their texture and size.