Recipe by Anin
"While many traditional borscht recipes come out a muted red, this recipe produces a bright purple soup that is delicious, hearty, satisfying, and beautiful. Excellent served as a main course or with blinchiki on the side."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red beets, trimmed and washed
1 1/2 pounds
red onions, chopped
chopped fresh dill, divided
yellow potatoes, cubed
1 (15.25 ounce) can
green cabbage, chopped
salt and pepper to taste
sour cream, for topping
I didn't add as much water as called for, also didn't read the directions carefully enough and chucked out the beet water AND the kidney bean juice. It still turned out deliciously purple. Very hearty and a great way to use up the veggies coming out of the garden right now. I didn't have cabbage, so I substituted kale. This recipe could easily be made vegan by using vegetable oil instead of butter and using a vegan sour cream substitute. UPDATE 14.7.2012 - my beet greens were still nice, so I threw those in too at the end with the kale. Everything was fresh from the garden except the mushrooms and beans, so no bouillion cube needed :)
If you have made Borscht the traditional way before just boiling the veggies I have to say that cooking the veggies in the dill makes a huge difference in the flavour of the soup. Skip the Boulioun It is not needed. I also skipped the kidney beans as I found that odd. I also used 4 cups of water instead of 6 when adding the second batch of water this made for a better flavour
fantastic beet soup. I used red cabbage instead and it was wonderful in color and taste.
This was good in small amounts, I can't eat a large bowl as the beet flavor is just too strong for my taste. Bf doesn't like beets, but liked this. Mine came out a vibrant red-violet color. Makes A LOT. I used purple cabbage.
Delicious! It turned out a little more on the reddish side of purple than I expected, but it was still a hit at the purple-themed potluck that I made it for.
Really tasty soup; I too left out the beans as I wanted borscht not minestrone! I didn't bother with tomato puree and just chopped mine and put in the soup. I'm not sure of the point of putting the beets in the freezer?? I just let my cool and grated...Perfect for a meatless meal, served with fresh rye bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Vibrant Vegetarian Purple Borscht
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 235
** Calories from Fat: 86
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
So comforting, it warms you from the inside out.
See how to make an authentic beet and sausage soup straight from the Ukraine.
Hearty vegetarian soup with kale, potatoes, and beans.