This lighter Ukrainian borscht skips pork but keeps all the flavor. Fresh, freezer-friendly, and ideal for make-ahead meals, this is the best borscht for anyone who likes meat-light or meatless soups.
Prep Time30 minutesmins
Cook Time1 hourhr
Course: Lunch, Soup
Cuisine: Ukrainian
Keyword: authentic Ukranian borscht recipe, beet soup recipe, Can borscht be frozen, canned tomato soup recipe, homemade tomato soup recipe, Make ahead freezer meals, make ahead soup, traditional Ukrainian recipe, Ukrainian borscht recipe, vegan borsch
Servings: 12
Ingredients
1large yellow onionsdiced
4garlic clovesminced
28oz.canned crushed tomatoes800 g.
4fresh tomatoeschopped (optional)
2large carrotsshredded
2large potatoesdiced
½medium cabbage headshredded
2large beetsshredded
1cupdry Favakidney or red beans
6cupschicken brothuse vegetable broth for vegan borscht soup
½lemonjuiced
5tbsp.sunflower oil
salt and pepperto taste
1tbsp.sugaror less, to taste (optional)
Wateras required
Instructions
Prep the Vegetables:
Juice the lemon and set aside.
Dice the onion (medium dice).
Roughly chop the tomatoes.
Peel and dice the potatoes into large chunks.
Shred the beets and carrots using a box grater or food processor. Keep them in separate bowls.
Press or finely mince the garlic.
Shred the cabbage thinly. A mandoline or sharp knife works well.
Add half of the lemon juice to the cabbage and gently massage it in. This keeps the cabbage from discoloring and helps soften it.
Soak the beans in cold water for 1 hour, then drain just before cooking.
Start the Soup Base:
In a large pot, combine soaked beans with about 2 cups of water.
Bring to a boil, then reduce heat to a simmer while you prepare the rest of the vegetables.
Build the Flavor, Step by Step:
-Carrots
In a pan, heat 1 tablespoon of oil with a pinch of salt over low heat.
Sauté the shredded carrots until soft and starting to caramelize.
Add to the pot with beans.
- Beets
In the same pan, add a splash of oil.
Add the shredded beets and 1 teaspoon of sugar (if using).
Sauté until softened and slightly caramelized.
Deglaze with the remaining lemon juice and add to the pot.
-Potatoes and Stock
Add the potatoes to the main pot.
Pour in the chicken or vegetable stock.
Bring to a gentle boil, lower the heat and let everything simmer for 10 minutes.
-Onions
While the soup is simmering, use the same pan to cook onions. Add more oil if needed.
Sauté the diced onions over low heat until translucent and beginning to caramelize.
Add to the main pot and continue simmering.
-Cook the Cabbage Separately
In a clean pan, heat a splash of sunflower oil.
Add the lemon-massaged cabbage and sauté gently over low heat for no more than 10 minutes, until semi-soft and translucent (but not browned).
Midway, add 2 ladles of broth from the pot to help it cook through and cover with a lid.
Once tender, set aside.
-Finish with Tomatoes and Garlic
In the same pan, add a splash of oil and warm the crushed garlic briefly - just until fragrant.
Add the chopped tomatoes and cook until they break down easily.
Stir in crushed canned tomatoes and simmer for a few more minutes.
Add the tomato mixture and the cooked cabbage to the main pot.
Final Touches:
If using spicy pepper, add it now.
Give the soup a gentle stir.
If it looks too thick, add more water or broth to loosen it.
Simmer on low until all vegetables are tender and the flavors have melded, about 20 - 30 minutes more.
Taste and adjust seasoning. Let the borscht cool completely before transferring it to containers.
Cool and store:
Let the borscht cool completely before transferring it to airtight containers or freezer-safe jars.
Refrigerate: Keep in the fridge for up to 3 days.
Freeze: Freeze for up to 6 months.
After that, it’s still safe, but the flavor may start to fade a little.
Notes
We use our Smoked Bone Chicken Broth in this recipe. See it here.