Hearty Vegan Borscht Recipe: A Flavorful Plant-Based Classic

Ingredients

• 4 vibrant red beets complete with their lush greens
• A generous 3 tablespoons of fragrant olive oil
• Finely chopped, a sizable yellow onion takes the stage
• Minced, 3 large cloves of pungent garlic add depth
• Delicately peeled and cubed, 2 large carrots join the mix
• A single rutabaga, peeled and cubed into uniform pieces
• A medium parsnip, meticulously peeled and chopped into 1/2-inch bits
• 2 teaspoons of rich dark brown sugar to enhance flavors
• 2 quarts of pure water for the base
• Shredded from a quarter head of fresh green cabbage
• Seasoned with 2 teaspoons of salt, or as desired
• One large bay leaf for a hint of earthy aroma
• A tablespoon of white wine vinegar, or more to adjust taste
• Freshly ground black pepper for a touch of spice
• A small bunch of parsley, finely chopped after removing stems
• To finish, a quarter cup of luscious sour cream, or to your liking

Step 1

Start by separating the vibrant greens from the beets, discarding the stems, and giving the leaves a thorough wash and chop before setting them aside.

Step 2

After giving the beets a good scrub, place them in a saucepan, cover with water, and bring to a gentle boil. Let them simmer until a knife easily pierces through, typically around 30 to 40 minutes. Once cooked, cool the beets under cold water, peel them, and grate them coarsely before setting them aside.

Step 3

In a spacious pot or Dutch oven, warm up some olive oil over low heat. Add in finely chopped onions and cook them slowly until they turn soft and translucent, stirring occasionally for about 3 to 5 minutes. Introduce minced garlic to the mix and cook until its aroma fills the air without allowing it to brown, usually around 1 minute.

Step 4

Next, toss in diced carrots, rutabaga, and parsnip, cooking them over medium heat until they begin to tenderize, which typically takes 12 to 15 minutes. Sprinkle some brown sugar over the vegetables and continue cooking until they develop a slight browning, around 3 to 5 minutes. Pour in 2 quarts of water, add cabbage, salt, and a bay leaf, stirring everything together.

Step 5

Allow the pot to reach a boil, then lower the heat to a simmer until all the vegetables are soft, roughly 10 to 15 minutes. Gently fold in the beet greens during the final 2 minutes of cooking, ensuring the pot remains uncovered to retain their vibrant color.

Step 6

Stir in the grated beets and promptly remove the borscht from the heat to halt the cooking process, preserving its vivid hue. Season the soup with vinegar, salt, and pepper to taste.

Step 7

Serve this hearty borscht garnished with chopped parsley and a dollop of sour cream for a delightful finish.