Healthy Vegetarian Ukrainian Borscht Recipe

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Average Rating: 4.5 | Rated By: 2 users

Healthy Vegetarian Ukrainian Borscht. This is a vegetarian version of the classic borscht recipe. This delicious soup is made with plenty of vegetables such as cabbage, beets, chickpeas, carrots and tomatoes. To flavour the borscht, I added caraway seeds, dill, chili peppers and vinegar. To finish the soup, you can add yogurt or sour cream and more fresh dill. Borscht can be served hot or cold and sometimes with a boiled potato and crusty bread

The tradition

In Poland, borscht is typically served at Christmas time, and it is considered the Christmas eve dinner. The red colour comes from the beetroot, and the broth is clear and always vegetarian. Borscht originated in Ukraine and is most common in Eastern Europe. There are many versions of this soup, depending on your tradition. Some have meat and or potatoes and pickled beets. All in all, this is a healthy soup packed with nutrients and a lot of flavours. If you are searching for holiday recipes, check out these gluten-free Christmas recipes

Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 1 large onion, thinly sliced
  • 1 tsp. GF caraway seeds
  • ½ medium size green cabbage, roughly shredded
  • 2 medium carrots, roughly shredded
  • 1 large beet, roughly shredded
  • 2 cups canned or fresh diced tomatoes
  • 1 x (13.5 oz.) can organic garbanzo beans (chickpeas), drain and rinse
  • 4 cups GF vegetable stock + 1 cup water
  • 1 sprig or fresh dill
  • 2 red chili peppers, seeded and chopped (optional)
  • 1 Tbsp. apple cider vinegar
  • Sea salt to taste
  • 2 garlic cloves, minced
  • For the topping ~ plain Greek yogurt or sour cream and fresh dill
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    Instructions

  • Heat olive oil over medium-low heat in a large soup pot. Add onions and cook for 5 minutes. Add caraway seeds and stir to combine
  • Add balance of ingredients except for garlic and cover. Cook over medium-low heat for 30 minutes
  • Remove from the heat and stir in garlic
  • To serve, ladle soup into bowls and top with yogurt or sour cream and fresh dill
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