Borscht with vegetable broth

4 servings

30 minutes

Borscht on vegetable broth is a traditional Russian dish filled with the rich flavor of fresh vegetables. Its origins date back centuries when borscht was an integral part of Slavic cuisine. In this recipe variant, meat is replaced with fragrant vegetable broth, allowing the natural taste of beets, cabbage, potatoes, and tomatoes to shine through. The gentle acidity of lemon enhances the sweetness of the beets, while sour cream adds a velvety softness. Borscht on vegetable broth is perfect for vegetarians and those who prefer light yet nutritious dishes. It warms in cold weather and refreshes in summer, remaining an unchanging classic of Russian cuisine loved by many families.

Energy value per serving

• Calories: 61.8
• Proteins: 1.4g
• Fats: 3.3g
• Carbohydrates: 6.8g

Ingredients

• White cabbage: 100 g
• Beet: 70 g
• Potato: 60 g
• Celery root: 15 g
• Carrot: 15 g
• Tomatoes: 50 g
• Parsley: 5 g
• Butter: 10 g
• Sour cream: 30 g
• Citric acid: to taste
• Water: 350 ml

Cooking steps

1. Chop the cleaned beet into strips, lightly salt, sprinkle with lemon acid diluted in water, and mix; then add oil and 100 g of water, cover with a lid, and simmer on low heat for 20-30 minutes, after which add chopped carrot, celery, and 20 g of tomatoes, and simmer for another 10 minutes.

   Required ingredients:

   • Beet: 70 g
   • Citric acid:  to taste
   • Butter: 10 g
   • Water: 350 ml
   • Carrot: 15 g
   • Celery root: 15 g
   • Tomatoes: 50 g

2. Add shredded cabbage to the prepared vegetables, pour in water or vegetable broth, bring to a boil, add diced potatoes, and cook until done.

   Required ingredients:

   • White cabbage: 100 g
   • Water: 350 ml
   • Potato: 60 g

3. Add the remaining sliced tomatoes to the ready borscht.

   Required ingredients:

   • Tomatoes: 50 g

4. Before serving, mix with sour cream and sprinkle with chopped greens.

   Required ingredients:

   • Sour cream: 30 g
   • Parsley: 5 g