Vegetable Borscht (Vegan)

This traditional plant-based soup delivers a vibrant burst of antioxidants from beetroots alongside sustained energy from fiber-rich legumes and vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 80 g dry borlotti beans, soaked overnight · 239 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 1 medium (110 g) onion, finely chopped · 44 kcal in the whole recipe
• 1 medium (100 g) carrot, grated · 41 kcal in the whole recipe
• 1 medium (200 g) raw beetroot, peeled and grated · 90 kcal in the whole recipe
• 2 cloves (8 g) garlic, minced · 12 kcal in the whole recipe
• 2 tbsp (34 g) tomato paste · 33 kcal in the whole recipe
• 1 medium (150 g) potato, diced · 116 kcal in the whole recipe
• 200 g white cabbage, finely shredded · 50 kcal in the whole recipe
• 4 cups (1000 g) vegetable broth · 50 kcal in the whole recipe
• 1 tbsp (15 g) vinegar · 3 kcal in the whole recipe
• 10 g fresh dill, finely chopped · 5 kcal in the whole recipe
• 1 bay leaf, salt, and black pepper to taste

Method

1. Boil the pre-soaked dry borlotti beans in water for 30-35 minutes until tender, then drain and set aside.

   

2. Heat olive oil in a large pot over medium heat; sauté chopped onion, grated carrot, and grated beetroot for 8-10 minutes.

   

3. Stir in minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.

   

4. Add diced potato, shredded white cabbage, cooked borlotti beans, bay leaf, and vegetable broth; cover and simmer at 95°C (200°F) for 20 minutes.

   

5. Remove from heat, stir in vinegar, salt, black pepper, and fresh dill, then discard bay leaf before serving hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.