Dinner Tonight: Vegetarian Borscht

Author: 
Blake Royer
  • 1 Pound  beets (beetroot), peeled and cut into matchsticks
  • medium onions, sliced into half-moons
  • large carrots, peeled and cut into matchsticks
  • 3/4 Pounds  white cabbage, cut thinly into shreds
  • 2 Tablespoons  olive oil
  • 5 Cups  vegetable stock
  •   Juice of 1/2 a lemon
  •   Salt to taste
  •   Coarsely ground black pepper
  •   Sour cream (optional, omit for vegan soup)
  •   Finely chopped parsley or chives (optional, for garnish)
  • 1 pound beets (beetroot), peeled and cut into matchsticks
  • 2 medium onions, sliced into half-moons
  • 2 large carrots, peeled and cut into matchsticks
  • 3/4 pound white cabbage, cut thinly into shreds
  • 2 tablespoons olive oil
  • 5 cups vegetable stock
  • Juice of 1/2 a lemon
  • Salt to taste
  • Coarsely ground black pepper
  • Sour cream (optional, omit for vegan soup)
  • Finely chopped parsley or chives (optional, for garnish)
Who's ready for another cheap soup recipe? This one is as economical and simple as they come, is ready in minutes, and is far richer and warming than it has any credit being. The recipe comes via the Estonian food blog Nami-Nami, where I was looking for ideas to put the epic amounts of cabbage and beets that are plentiful here in Estonia to good use. It is simply beets, onions, carrots, and cabbage, all cut into shreds and matchsticks, sauteed then simmered together until everything turns a strange and beautiful pink. Borscht is a popular soup in this part of Europe, with numerous hearty variations that almost always feature the earthy beet. The majority of the time the soup has meat in it, but I didn't miss it one bit (nor did I notice that the soup has hardly any fat). I made a huge pot and the leftovers have only grown tastier. The flavor is light and hearty at the same time, made gently sour by the addition of lemon juice, and far greater than the sum of its parts. About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. He is currently living for the year in Tartu, Estonia.

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Nutrition

Calories per serving:

140 calories

Dietary restrictions:

High Fiber Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

7%

Servings:

10
  • Fat 58g 90%
  • Carbs 210g 70%
  • Saturated 8g 41%
  • Fiber 62g 247%
  • Sugars 121g
  • Protein 33g 66%
  • Sodium 7,266mg 303%
  • Calcium 738mg 74%
  • Magnesium 410mg 103%
  • Potassium 5,958mg 170%
  • Iron 14mg 76%
  • Zinc 6mg 42%
  • Phosphorus 813mg 116%
  • Vitamin A 49,105IU 982%
  • Vitamin C 384mg 641%
  • Thiamin (B1) 1mg 77%
  • Riboflavin (B2) 1mg 58%
  • Niacin (B3) 8mg 42%
  • Vitamin B6 3mg 128%
  • Folic Acid (B9) 1,438µg 359%
  • Vitamin D 0µg 0%
  • Vitamin E 11mg 56%
  • Vitamin K 627µg 784%
  • Fatty acids, total monounsaturated 40g
  • Fatty acids, total polyunsaturated 7g
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