The tastiest vegetarian borscht ever! Unlike a traditional Ukrainian borscht, which is deep ruby red color, this borscht is lightly golden thanks to the use of golden beetroot.
First, choose a good pan with thick walls and thick bottom. Place a piece of butter on the bottom of the pan and then add peeled and cubed onions, carrots, golden beetroot and thinly shredded cabbage. Cover with a lid and cook on medium high heat for 5 minutes, then turn the heat down to low and cook for another 20 minutes, stirring the vegetables occasionally.
If you are using sauerkraut (fermented cabbage) you need to look carefully through the batch, chop up the bigger pieces and wash it under cold running water. Wring it and set aside.
Bring the pot with water to a boil. Add stewed vegetables, tomato puree, sauerkraut (if using it instead of fresh cabbage) and salt to taste. Turn the heat down to low and cook for 50 minutes. Then add peeled and cubed potatoes and cook for another 15 minutes. Remove from heat.
Serve this borscht with a side of sour cream. Additionally, serve wheat garlic toast. To make the toast, simply rub toasted wheat bread with a piece of garlic.
You will need:
- Water – 6 cups
- Golden beetroot – 7 oz
- Fresh green cabbage – 8 oz
OR sauerkraut – 8 oz
- 3-4 medium potatoes
- 5 carrots
- 2 yellow onions
- Tomato puree – 5 tablespoons
- Butter – 1 tablespoon
- Salt – to taste
- Sour cream
- Garlic wheat toast
- This borscht can be made with beans also. If you decide to use beans in this recipe, first soak beans in cold water for 6-8 hours. Then, drain the water, place beans into a pot, cover with fresh water and cook for 20 minutes. Then add stewed vegetables to the pot with beans and cook onward according to the recipe.
How to Make Sauerkraut (a.k.a. Fermented cabbage)
Finely chop fresh green cabbage and shred a carrot. Transfer into a big bowl, add bayleaf and peppercorns, mix well.
Mix water, sugar and salt until dissolved.
Take a glass jar or deep clay pot and pack the cabbage mix in hard, add water with salt and sugar.
Cover with a lid and leave in a warm place for 5-6 days.
Then transfer your sauerkraut into the fridge and leave for 2-3 days. The cabbage is ready. Keep refrigerated.
You will need:
- Sugar – 2 tablespoons
- Salt – 2 tablespoons
- Water – 4 cups
- 6 peppercorns
- 3 bay leaves
- 1 carrot
- Fresh Green Cabbage – 4 lb
Julie Goodwin · at
Can’t wait to try this!?
Victoriia Revenko · at
Hi Julie! We’re excited for you to try this borscht soup! Let us know how it turns out!