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Vegetarian Borscht – beetroot soup with sour cream

Get ready to enjoy an amazing Eastern European classic: Vegetarian Borscht! This beetroot soup is packed with flavor, and topped with a dollop of sour cream for a creamy finish. Perfect for a cozy night in, or to impress dinner guests. Get ready to slurp up this delicious and colorful soup!
4
1 hr 35 min
TOTAL TIME
218
CALORIES
$2.89
PER SERVING
Vegetarian Borscht – beetroot soup with sour cream
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Ingredients
15 INGREDIENTS
4 SERVINGS
Carrot
1 large carrot
Olive Oil
olive oil
to drizzle
Bay Leaves
2 whole bay leaves
Beetroot
3 large beetroot
Celery
2 sticks celery
Chopped Tomatoes
14 g chopped tomatoes
Onion
1 large onion
Ground Allspice
1 pinch ground allspice
Crisp Apple
1 small crisp apple
Sour Cream
sour cream
to serve
Fresh Dill
fresh dill
to garnish
Butter
1 tbsp butter
Vegetable Stock
68 l vegetable stock
hot
Salt & Freshly Ground Pepper
salt & freshly ground pepper
to season
Ground Cloves
1 pinch ground cloves
Directions
11 STEPS
5 min
PREP TIME
1 hr 30 min
COOK TIME
1 hr 35 min
TOTAL TIME
View Directions on SuperGolden Bakes
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Health Info
Macros
32g
CARBS
8g
FAT
4g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
What is Borscht?
What are the basic ingredients needed to make Borscht?
Can I make a vegetarian or vegan version of Borscht?
What is the best way to prepare the beets for Borscht?
Can I use canned beets instead of fresh beets?
How long should I cook Borscht for?
How can I thicken Borscht if it is too thin?
How can I store leftover Borscht?