Perfect & Authentic Borscht Soup

by Tatianna Yougottalove

This is a sweet and sour soup common in Ukraine Eastern Europe and Northern Asia.

In this video I’m saying that it is a ‘Ukrainian and Russian soup’. I remember it from my childhood when my mom made this soup and I always thought it’s a Russian dish but after doing some research I found out that it is originally from Ukraine.

The sour taste is derived from the sauerkraut or sour cream when added on top, and the sweet taste is derived from its main ingredient, beetroots. This is a favourite soup of one of my boys and it is indeed very addictive and tasty! Men in my house can have 2 bowls each and they usually finish a big pot in a day and sometimes in just a few hours.

I usually add soy chunks to substitute meat as my mom used to make it, but if you don’t have soy or don’t want to add it, then just add peas or beans to add some protein into your soup.

Usually, I donโ€™t add anything to it and weโ€™ve been enjoying this soup with only vegetables for years now. My boys sometimes ask me to add some soy chunks to it.

It’s red in colour because of beetroot and itโ€™s best to cook it with homemade sauerkraut even though it’s optional. I have cooked this soup in quite a few versions and I had it many times when I lived with my mom, and from my mother in law when I got married. So I do recommend adding sauerkraut into the soup, but if you don’t have it, add some lemon and/or vinegar.

I used to eat it with mayo when I was young, so when vegan mayo became an option, I was so excited to have it again with it. The soup goes to another level by just adding vegan mayo to it.

The ingredients you’ll need:
Onions
Carrots
Beets
Cabbage
Potatoes
Soy chunks (optional)
Tomato paste
Sauerkraut (optional)

Some other ingredients that are optional are: Red bell pepper (my mom used to add), and Cilantro (I really recommend).

ยฝ cabbage and 3 cups or more of sauerkraut ,
or 1 small cabbage sliced thin.
In this video recipe I used one small cabbage as you can see in the picture, usually I use half and the rest I add my mothers in law homemade sauerkraut, this time I used the water because I didnโ€™t have any leftovers.
2 onions, cut into quarters and sliced thin.
2 carrots, grated
2 beets, grated
3 potatoes, chopped
2 cups soy chunks
1 can tomato paste
1 tsp of salt
โ…› – ยผ tsp of pepper

Fry cabbage for 10 – 15 minutes, then add potatoes, carrots, beets, onions and soy chunks.

Continue to fry for 20 minutes, then add the rest of the ingredients and water till it covers all the vegetables, and cook until the potatoes are soft.

Enjoy!

Share Tweet Pin 2shares This is a sweet and sour soup common in Ukraine Eastern Europe and Northern Asia. In this video I’m… Soups soup, Borscht Soup, russian soup, Ukrainine soup, vegan soup recipe European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Onions
  • Carrots
  • Beets
  • Cabbage
  • Potatoes
  • Soy chunks (optional)
  • Tomato paste
  • Sauerkraut (optional)

Instructions

ยฝ cabbage and 3 cups or more of sauerkraut ,
or 1 small cabbage sliced thin.
In this video recipe I used one small cabbage as you can see in the picture (Web), usually I use half and the rest I add my mothers in law homemade sauerkraut, this time I used the water because I didnโ€™t have any leftovers.
2 onions, cut into quarters and sliced thin.
2 carrots, grated
2 beets, grated
3 potatoes, chopped
2 cups soy chunks
1 can tomato paste
1 tsp of salt
โ…› - ยผ tsp of pepper

Fry cabbage for 10 - 15 minutes, then add potatoes, carrots, beets, onions and soy chunks.

Continue to fry for 20 minutes, then add the rest of the ingredients and water till it covers all the vegetables, and cook until the potatoes are soft.

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