Ukrainian Borscht is an eastern European soup, based on beetroots, cabbage, potatoes and carrots. Traditionally made with meat, this plant-based version of Ukrainian Borscht is heart healthy, bursting with flavour and virtually fat free!
Ukrainian Borscht is bright and colourful, with beets as the star ingredient! Beets are loaded with fibre, folate, manganese, potassium, iron and vitamin C. Despite being quite sweet, the high fibre content of beets keeps their glycaemic load quite low.
It’s suggested that the nitrates in beets are converted into nitric oxide in the body, which can assist with lowering blood pressure and increasing exercise performance.
Topped with a dollop of Dairy-free Sour Cream (see recipe HERE!) and fresh dill or parsley, this recipe is sure to impress! 😋
Ingredients (serves 4-6)
3 beetroots (peeled + grated)
3 potatoes (peeled + sliced into bite sized pieces)
2 carrots (peeled + sliced/grated)
1/4 small red cabbage (finely sliced)
1 large red onion (finely sliced)
2 cloves garlic (crushed) – I actually used 4 🙂
1/2 cup tomato passata
1 can butter/white beans (drained + rinsed) – or equivalent
1 tsp paprika (not smoked)
6 cups (1.5 L) no/low-sodium stock or filtered water
1 TBS red wine vinegar
salt + pepper to taste
Dry fry the onions and beetroot until slightly caramelised, then add all of the other ingredients (except the vinegar). Simmer until the potatoes and carrots are tender, stirring occasionally.
Stir vinegar through after finished cooking. Serve with a dollop of Dairy-free Sour Cream (see recipe HERE) and sprinkle with fresh dill (or parsley). Enjoy 😊