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

Units:

Scale:

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.