Name: Quick Vegetarian Borscht with Beans
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Ukrainian cuisine
Ingredients: 2 tbsp olive oil; 1 pcs onion (medium, chopped); 2 pcs carrots (medium, grated); 2 pcs beetroot (medium, peeled and grated); 2 pcs potatoes (medium, peeled and diced); 0.5 pcs cabbage (small, shredded); 6 cup vegetable broth; 14.5 oz diced tomatoes (can, undrained); 15 oz kidney beans (can, rinsed and drained); 2 pcs garlic (cloves, minced); 2 tbsp lemon juice; 0.25 cup fresh dill (chopped, for serving); 0.25 cup fresh parsley (chopped, for serving); sour cream or vegan alternative (for serving (optional)); salt (to taste); black pepper (to taste)

Quick Vegetarian Borscht with Beans - Image 1

Quick Vegetarian Borscht with Beans - Image 2

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
Course: Soup
Complexity: Easy

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Ingredients

2 tbsp olive oil
1 pc onion(medium, chopped)
2 pcs carrots(medium, grated)
2 pcs beetroot(medium, peeled and grated)
2 pcs potatoes(medium, peeled and diced)
1/2 pcs cabbage(small, shredded)
6 cup vegetable broth
14 1/2oz diced tomatoes(can, undrained)
15oz kidney beans(can, rinsed and drained)
2 pcs garlic(cloves, minced)
2 tbsp lemon juice
1/4 cup fresh dill(chopped, for serving)
1/4 cup fresh parsley(chopped, for serving)
sour cream or vegan alternative(for serving (optional))
salt(to taste)
black pepper(to taste)

Instructions

Preparation

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5 minutes until softened.
Stir in grated carrots and continue to cook for another 5 minutes, until tender.
Add minced garlic and grated beetroot, cooking for 3-4 minutes until fragrant.

Cooking the Borscht

Pour in the vegetable broth and diced tomatoes (undrained). Bring to a boil, then reduce heat to a simmer.
Add the diced potatoes and shredded cabbage. Cover and simmer for 20-25 minutes, or until the potatoes and cabbage are tender.
Stir in the rinsed and drained kidney beans. Cook for an additional 5 minutes to heat through.
Remove from heat and stir in the lemon juice. Season with salt and black pepper to taste.

Serving

Ladle the hot borscht into bowls. Garnish with fresh dill and parsley.
Serve with a dollop of sour cream or vegan alternative, if desired.

Nutrition

Servings: 6
Serving size (imperial): 13.5 oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	250.5 kcal	62.6 kcal	1,503 kcal
Protein	12.3 g	3.1 g	73.8 g
Fat	8.2 g	2.1 g	49.2 g
Carbs	35.1 g	8.8 g	210.6 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.

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Ingredients

2 tbsp olive oil
1 pc onion(medium, chopped)
2 pcs carrots(medium, grated)
2 pcs beetroot(medium, peeled and grated)
2 pcs potatoes(medium, peeled and diced)
1/2 pcs cabbage(small, shredded)
6 cup vegetable broth
14 1/2oz diced tomatoes(can, undrained)
15oz kidney beans(can, rinsed and drained)
2 pcs garlic(cloves, minced)
2 tbsp lemon juice
1/4 cup fresh dill(chopped, for serving)
1/4 cup fresh parsley(chopped, for serving)
sour cream or vegan alternative(for serving (optional))
salt(to taste)
black pepper(to taste)

Instructions

Preparation

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5 minutes until softened.
Stir in grated carrots and continue to cook for another 5 minutes, until tender.
Add minced garlic and grated beetroot, cooking for 3-4 minutes until fragrant.

Cooking the Borscht

Pour in the vegetable broth and diced tomatoes (undrained). Bring to a boil, then reduce heat to a simmer.
Add the diced potatoes and shredded cabbage. Cover and simmer for 20-25 minutes, or until the potatoes and cabbage are tender.
Stir in the rinsed and drained kidney beans. Cook for an additional 5 minutes to heat through.
Remove from heat and stir in the lemon juice. Season with salt and black pepper to taste.

Serving

Ladle the hot borscht into bowls. Garnish with fresh dill and parsley.
Serve with a dollop of sour cream or vegan alternative, if desired.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

250.5 kcal

62.6 kcal

1,503 kcal

Protein

12.3 g

3.1 g

73.8 g

Fat

8.2 g

2.1 g

49.2 g

Carbs

35.1 g

8.8 g

210.6 g