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beetroot borscht bors de sfecla

Vegan Beetroot Borscht

Gourmandelle.com
This beetroot borscht is a healthy vegan soup recipe inspired by the traditional Ukranian borscht soup and it is perfect for any season!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Ukranian
Servings 6 servings
Calories 332 kcal

Ingredients
  

  • 1 beetroot chopped in small cubes
  • 1 carrot grated
  • 2 onions diced
  • ½ cup celeriac chopped in small cubes (or grated, as you wish)
  • 1 tbsp oil
  • 3 tbsp vinegar
  • ½ cup celery leaves or lovage leaves, chopped
  • salt to taste
  • ⅓ tsp ground pepper
  • 3 L water
  • parsley chopped, for garnish

Instructions
 

  • Heat oil in a large pot.
  • Add diced onions and sauté for 5 minutes, until golden.
  • Add water.
  • Add chopped beetroot, celery root, grated carrot , salt and pepper.
  • Boil for 30 minutes.
  • Add vinegar and chopped celery leaves.
  • Garnish with parsley and serve hot!

Nutrition

Serving: 1bowlCalories: 332kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 439mgPotassium: 1334mgFiber: 11gSugar: 21gVitamin A: 10757IUVitamin C: 34mgCalcium: 261mgIron: 2mg
Keyword beetroot, borscht, soup
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