Roasted Vegetable Borscht Soup

Roasted Vegetable Borscht, a traditional sweet and sour Ukrainian beet soup, is enhanced with roasted vegetables, caramelized onions and leeks, all wrapped up in a brightly-colored broth – incredibly healthy and tasty to boot!

I just can’t get over the color of this borscht soup, guys.

This week’s Sunday Supper theme is Root Vegetables! And, after going back and forth between a few recipe ideas, I ended up throwing them out the window and going with a food I’d never have considered eating a few months ago.

Beet soup. Borscht. Roasted Vegetable Borscht to be exact.

In the name of being open to new foods, don’t turn your nose up at this very tasty reddish-purple bowl of love – you might just like it as much as I do!

Being of Polish descent, I was raised very aware of what borscht was. I remember Nana making it a few times when I was younger, and I also remember wanting nothing to do with it.

It could have been the color, but I don’t know…at my age, it’s pretty enticing. I guess it could have been the texture, but I’m pretty sure it’s because the pigment in the beets turned my doodie red. (For the record – that’s totally normal. Sorry if that was a bit TMI!)

Yeah, that was it. Nothing better to traumatize a child against a food than making her think she’s dying because of it.

It’s said that your tastes change every ten years, and I suppose beets now fit into my list of acceptable second chance foods. Right there with avocados, mushrooms, and black coffee.

(Sorry olives. Maybe next decade.)

A good roasted vegetable borscht starts with a good beetroot.

In the case of my take on it, I roasted the beets…along with some sweet potatoes and carrots. They are veggies that are already on the sweeter side, and roasting them really brought out some tasty flavors. This borscht recipe is a hybrid of both the Russian classic and Polish barszcz – and yet is somehow completely different.

A good borscht soup has a good balance of sweet and savory.

This pot has lots and lots of caramelized onions and leeks, and plenty of garlic to even out the candied veggie star.

A good borscht recipe has a sweet and sour bite.

Thyme, bay leaf, and red wine vinegar play well in the magenta pool and lend to a little lip-smacking.

A good Russian borscht doesn’t need a protein…unless you really want one.

This one is aaaaallll veggie and super healthy! It’s perfect for vegans and vegetarians, Meatless Monday, Paleo and Whole 30 dieters, Passover, Lent…or if you just need a night off from meat.

How to make Borscht:

1. 1. Preheat oven to 400 degrees F. Line a baking pan with aluminum foil; scatter cubed beets, carrots, and sweet potatoes on lined pan and drizzle with 2 Tablespoon olive oil. Season with salt and pepper and toss to cover evenly. Roast uncovered for 35-40 minutes, until fork tender. Remove from oven and set aside.
2. 2. In a dutch oven or heavy stockpot, melt butter over medium high heat. Add remaining tablespoon of olive oil, then add onions and leeks. Saute for 15-20 minutes, stirring frequently until onions are translucent and leeks are sticky. Add garlic and cook another minute or so, until fragrant.
3. 3. Stir in vegetable broth, then roasted vegetables, bay leaf, and thyme. Bring to a boil, then reduce heat to low and add shredded cabbage. Simmer for about 15 minutes, or until cabbage is tender.
4. 4. Add red wine vinegar, and season to taste with salt and pepper. Garnish with dollops of sour cream and chopped parsley or fresh dill. Borscht can be eaten hot or cold, and flavor deepens over time.

Roasted Vegetable Borscht

Borscht, a traditional sweet and sour Ukrainian beet soup, is enhanced with roasted vegetables, caramelized onions and leeks, all wrapped up in a brightly-colored broth - incredibly healthy and tasty to boot!

5 from 2 votes

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Course: Main Course, Soup

Cuisine: Ukrainian

Keyword: borscht

Prep Time: 45 minutes

Cook Time: 1 hour 15 minutes

Total Time: 2 hours

Servings: 6 servings

Calories: 187kcal

Author: Erica

Ingredients

• ▢ 3 Tablespoons olive oil separated
• ▢ 3 large beets scrubbed, peeled, and cubed
• ▢ 1 carrot sliced
• ▢ 1 large sweet potato peeled and cubed
• ▢ kosher salt
• ▢ black pepper
• ▢ 2 tablespoons unsalted butter
• ▢ ½ large onion sliced
• ▢ 1 leek chopped
• ▢ 3 cloves garlic chopped
• ▢ 8 cups vegetable stock
• ▢ 1 bay leaf
• ▢ 1 teaspoon dried thyme
• ▢ ½ cabbage shredded
• ▢ 3-4 Tablespoons red wine vinegar
• ▢ Sour cream for garnish
• ▢ Parsley or dill for garnish

Instructions

• Preheat oven to 400 degrees F. Line a baking pan with aluminum foil; scatter cubed beets, carrots, and sweet potatoes on lined pan and drizzle with 2 Tablespoon olive oil. Season with salt and pepper and toss to cover evenly. Roast uncovered for 35-40 minutes, until fork tender. Remove from oven and set aside.
• In a dutch oven or heavy stockpot, melt butter over medium high heat. Add remaining tablespoon of olive oil, then add onions and leeks. Saute for about 15 minutes, stirring frequently until onions are translucent and leeks are sticky. Add garlic and cook another minute or so, until fragrant.
• Stir in vegetable broth, then roasted vegetables, bay leaf, and thyme. Bring to a boil, then reduce heat to low and add shredded cabbage. Simmer 15-20 minutes, until cabbage is tender.
• Add red wine vinegar, and season to taste with salt and pepper. Garnish with dollops of sour cream and chopped parsley or fresh dill. Borscht can be eaten hot or cold, and flavor deepens over time.

Nutrition

Calories: 187kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1322mg | Potassium: 413mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5890IU | Vitamin C: 33.7mg | Calcium: 63mg | Iron: 1.4mg

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