Quick Vegetarian Borscht with Beans
Quick Vegetarian Borscht with Beans
Classic DishBorscht
Prep: 20 min • Cook: 40 min. A speedy and lighter version of borscht, this vegetarian delight uses canned beans for protein and quick cooking, combined with a vibrant mix of beetroot and garden vegetables for a satisfying meat-free meal. This recipe offers a delightful balance of sweet and tangy flavors characteristic of traditional borscht, made accessible for a weeknight dinner.
- Preparation time
- 20 min
- Cooking time
- 40 min
- Total time
- 1 hr
- Servings
- 6
Instructions
Preparation
- 1Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5 minutes until softened.
- 2Stir in grated carrots and continue to cook for another 5 minutes, until tender.
- 3Add minced garlic and grated beetroot, cooking for 3-4 minutes until fragrant.
Cooking the Borscht
- 1Pour in the vegetable broth and diced tomatoes (undrained). Bring to a boil, then reduce heat to a simmer.
- 2Add the diced potatoes and shredded cabbage. Cover and simmer for 20-25 minutes, or until the potatoes and cabbage are tender.
- 3Stir in the rinsed and drained kidney beans. Cook for an additional 5 minutes to heat through.
- 4Remove from heat and stir in the lemon juice. Season with salt and black pepper to taste.
Serving
- 1Ladle the hot borscht into bowls. Garnish with fresh dill and parsley.
- 2Serve with a dollop of sour cream or vegan alternative, if desired.
Nutrition Information
- Calories
- 251 kcal
- Protein
- 12 g
- Fat
- 8 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 251 kcal |
| Protein | 12 g |
| Fat | 8 g |
| Carbs | 35 g |
Tips
- To save time, use pre-shredded cabbage and grated carrots from the store.
- For a richer flavor, let the borscht sit for an hour after cooking, or even overnight, then reheat.
- A slice of rye bread makes an excellent accompaniment to this hearty soup.
