Vegetarian Borscht Recipe

Name: Vegetarian Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 beets; 1 carrot; 1 onion; 1 celery root; 3 celery stalks; 2 garlic; 2 bay leaves; 1/4 white cabbage; 1 bell pepper; 1 tomato large ripe; fresh dill handfull of; salt; black pepper; citric acid

Servings: persons

3 beets
1 carrot
1 onion
1 celery root
3 celery stalks
2 garlic
2 bay leaves
1/4 white cabbage
1 bell pepper
1 tomato large ripe
fresh dill handfull of
salt
black pepper
citric acid

1
Peel and wash the beets, celery stalks and root, onion and carrot. Put them in a large cooking pot add peeled garlic cloves and bay leaves. Full the pot with water and cook until the vegetables are tender.
2
Meanwhile, chop some dill and cut the cabbage and the bell pepper into thin long straps. Peel the tomato and grate it.
3
When the vegetables in the pot are tender, take everything out of the soup. Let them cool for a few minutes. Grate the beets, carrot and celery root, and put them back in the soup. Add the cabbage, the crushed tomato and the bell pepper also. Season the soup with salt, citric acid and black pepper. Its better to add the spices gradually and taste the soup all the time. Its should be only a bit sour. Also, if the beets weren't sweet enough, carefully add some sugar. Add the chopped dill.

123

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 beets, 1 carrot, 1 onion, 1 celery root, and more.

Yes, Vegetarian Borscht falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Borscht

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