The Whole Food Plant Based Cooking Show
Plant-Based Ukrainian Borscht
Calories: 120kcal
Discover the rich, comforting flavors of genuine Ukrainian cuisine with this easy Plant-Based Borscht recipe! Learn the authentic way to achieve that beautiful, vibrant bright red color and deep, savory taste. This hearty soup is loaded with nutritious beetroot, cabbage, and potatoes, making it the perfect vegan comfort food and a fantastic meal prep option for busy weeks. Forget watery imitations: this is truly the BEST Borscht you'll ever make, honoring Ukrainian tradition while being 100% whole-food plant-based!
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Equipment
Ingredients
- 1 onion diced
- 2 cloves garlic
- 2 carrots diced
- 2 cup cabbage finely chopped
- 3 ounces tomato paste
- 2 bay leaves
- 2 medium beets peeled, cut into matchsticks
- 2 medium potatoes Yukon Gold
- 1 tbsp white wine vinegar
- 1 tbsp miso dark, or tamari
- ½ tsp cracked pepper
- 1 liter vegetable broth low sodium
Instructions
- Sauté the onions for a few minutes using a little water or vegetable broth if it starts to stick.
- Add the garlic and cook for about 1 minute.
- Add the carrots, cabbage, tomato paste and bay leaves and cook for a few minutes.
- Add remaining ingredients, stir, cover with at lid and simmer until beets are soft, between 30 and 40 minutes.
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Nutrition
Calories: 120kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 372mg | Potassium: 772mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3662IU | Vitamin C: 31mg | Calcium: 48mg | Iron: 2mg
