Saucepan@saucepan · Shared this recipeFollowEastern European · soupVegetarian Ukrainian/Russian Borscht Soup (Красный Борщ)A hearty vegetarian borscht with beets, cabbage, and potatoes, simmered in a savory tomato broth and finished with dill and lemon juice.total2 hr 26 minprep30 mincook1 hr 56 minservings14Original recipe on wholemadeliving.comKeep this recipeAdd a copy of Vegetarian Ukrainian/Russian Borscht Soup (Красный Борщ) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients14 servingsBack to 14 servings2 tbsp extra virgin olive oil1 lb beets5 large garlic cloves, minced8 oz carrot, 2-3 small, peeled and cut into about 1/8 " half circles1 medium onion, diced4.25 cup water ), divided (using 1/4 cup 1st, then 4 cups1 small green cabbage ), About 2 lb., shredded (If you don't like the soup too thick, just use half the head4 cup low/no sodium vegetable stock/broth5 tbsp concentrated tomato paste, I love the Italian kind in a tube3 bay leaves1.5 tsp sea salt0.75 tsp ground black pepper1 tbsp sugar1 lb white potatoes ), peeled & diced into 1/2 inch cubes (keep cubed potatoes in water till ready to use2 tbsp lemon juice, start with 2 Tbsp and add another if you like2 tbsp fresh dill ), chopped (or 1/2 Tbsp dried dillStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat a Dutch oven or large pot on medium heat and add the olive oil.2Step 2: Once the olive oil is heated, add the onion and cook about 5 minutes, until tender.3Step 3: Add the garlic, stir, and cook another minute. Reduce heat to medium low if the pot is too hot.4Step 4: Add the beets and carrots with 1/4 cup of water.5Step 5: Stir to combine, reduce heat to low, and simmer uncovered for 20 minutes.6Step 6: Add the cabbage, broth, remaining water, tomato paste, sugar, bay leaves, salt, and pepper, and return to a boil.7Step 7: Once it starts boiling, reduce heat and simmer covered for another 30 minutes, stirring occasionally.8Step 8: Add the potatoes, return to a boil, cover, and simmer for another hour, stirring occasionally. If the soup is too thick for your liking, you can add more liquid, but it's great thick and chunky.9Step 9: Once the potatoes are knife tender and the cabbage is fully cooked and tender, turn off the burner.10Step 10: Add the dill along with 2 Tbsp of lemon juice. Adjust salt and pepper at this point. If you like the soup a little tangier, add another Tbsp of lemon juice or add a squeeze to each bowl you serve. Remove and discard the bay leaves.getsaucepan.com/r/0881a3e8-0348-430c-81f1-a796590732bd · Original: https://wholemadeliving.com/vegetarian-russian-borscht-soup/
