Soups

Vegetable borscht with beets and cabbage

Meatless borscht with beets, cabbage, celery, carrots, zucchini, and tomatoes, sautéed and simmered with herbs. Makes a large pot.

Eastern European cuisine · Translated from Slovak ·

Vegetable borscht with beets and cabbageSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
10 servings
Difficulty
Easy
Cuisine
Eastern European
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Vegetable borscht with beets, cabbage, and celery is a meatless version of the well-known soup, made with plenty of vegetables. Grate the onion, celery, carrot, and beet, then sauté them in oil with tomatoes. Meanwhile, cook the cabbage, bell pepper, and zucchini in water, then add them to the pot along with their cooking water. Season the soup with salt, pepper, and your favorite herbs. One batch makes a large pot.

Ingredients

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Instructions

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  1. Wash and trim or peel the onion, celery stalks, carrot, and beet, then finely chop or grate them. Heat the oil in a pot and sauté the vegetables. Once lightly sautéed, add the finely chopped tomatoes.

  2. Wash and chop the cabbage, bell pepper, and zucchini, then cook them in the water. Pour the cooked vegetables and their cooking water into the pot with the sautéed vegetables. Season with salt and pepper, add your favorite herbs, and stir everything together.

Tip: Add the zucchini to the water only after the cabbage has softened a little—it cooks much faster and would otherwise turn mushy in the borscht.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
74 kcal
Protein
1.9 g
Carbohydrates
9.6 g
of which sugars
5.7 g
Fat
3.8 g
of which saturates
0.4 g
Fiber
3.5 g
Salt
0.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zeleninový boršč s cviklou, kapustou a zelerom

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