Connoisseurus Veg · by Alissa Saenz★ 5.0 (67)
Vegan Borscht
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 10%
CARBS 29G51% OF CAL
6G FIBER12G SUGAR11G OTHER
FAT 11G45% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan borscht is a vibrant, cozy soup built on roasted beets, vegetables, and hearty potatoes, brightened with lemon and dill. It's a nourishing plant-based main with earthy, complex flavors.
mainsoup🥘 pressure cooker🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 3 medium beets, (peeled and diced (1/2 inch))
- 2 medium carrots, (peeled and diced (1/2 inch))
- 1 medium onion, (chopped)
- 2 garlic cloves, (minced)
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 cups finely chopped cabbage
- 1 medium russet potato, (peeled and diced (1/2 inch))
- 1 1/2 tablespoons lemon juice
- 1/4 cup chopped fresh dill, (plus more for serving)
- Salt and pepper to taste
- Vegan sour cream, yogurt, or cashew cream, for serving
- Chopped fresh chives and/or parsley, for serving
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 10%
CARBS 29G51% OF CAL
6G FIBER12G SUGAR11G OTHER
FAT 11G45% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 972mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 755mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 972MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.