Plant based Borscht

Name: Plant based Borscht
Cook time: 30 min
Total time: 30 min
Cuisine: European, Eastern European
Ingredients: 1 large onion; 2 carrots; 2 stalks celery; 5 cloves garlic; 4 large beets; 3 cups diced cabbage; 4 tbsp tomato purée; 4 medium potatoes chopped; 6 cups vegetable broth; 1 cup of dill

3 steps

Cook:30min

This hearty delicious beet soup is Nutrient dense full of flavor and on the table in 30 minutes

Updated at: Tue, 02 Jan 2024 17:56:51 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories228.6 kcal (11%)

Total Fat0.8 g (1%)

Carbs51.1 g (20%)

Sugars12.6 g (14%)

Protein7.3 g (15%)

Sodium1169.9 mg (58%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 cupscabbage

4 Tbsptomato purée

4potatoes

medium, chopped

6 cupsvegetable broth

1 cupdill

Instructions

Step 1

Dice onions carrots and celery then sauté the onion in a little olive oil in a pan on medium heat for 5 minutes . Add the carrot celery and minced garlic and continue cooking

onion1

carrots2

stalks celery2

cloves garlic5

Step 2

Dice the cabbage and beets then add to the pot with the tomato purée add 6 cups of a good quality vegetable broth ( always use a good quality one as it really makes the difference with the flavor ) now simmer on medium high heat for 10 -12 minutes

beets4

cabbage3 cups

tomato purée4 Tbsp

vegetable broth6 cups

Step 3

Peel and dice potatoes then add them in and cook 15 minutes then season to taste with salt and black pepper . Add the dill then serve with Vegan sour cream if you like