Roasted Vegetable Borscht Soup

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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

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: 187 kcal

Author: Erica

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!

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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
• 1/2 large onion sliced
• 1 leek chopped
• 3 cloves garlic chopped
• 8 cups vegetable stock
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 cabbage shredded
• 3-4 Tablespoons red wine vinegar
• Sour cream for garnish
• Parsley or dill for garnish

Instructions

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. 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.
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 15-20 minutes, until cabbage is tender.
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.

Nutrition Facts

Roasted Vegetable Borscht

Amount Per Serving

Calories 187 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 3g 15%

Cholesterol 10mg 3%

Sodium 1322mg 55%

Potassium 413mg 12%

Total Carbohydrates 21g 7%

Dietary Fiber 4g 16%

Sugars 10g

Protein 2g 4%

Vitamin A 117.8%

Vitamin C 40.9%

Calcium 6.3%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

Beets not your thing? What about one of these delightful dishes from my fellow #SundaySupper folks? 

Appetizers

• Chipotle Sweet Potato Chips from Momma’s Meals
• Golden Beet Chips with Sea Salt from Sunday Supper Movement
• Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
• Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
• Roasted Sweet Potato Soup from Magnolia Days
• Root Vegetable Soup with Herb Croutons from An Appealing Plan
• Root Veggie-White Bean Salsa from The Weekend Gourmet
• Spicy Beet Hummus from And She Cooks
• Waffled Carrot Latkes from A Kitchen Hoor’s Adventures

Breakfast

ORDER OUR #1 BEST SELLER COOKBOOK!

• Beetroot Orange Marmalade with Fluffy Sweet Potato Biscuits from Dad Whats 4 Dinner
• Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
• Carrot Cake Smoothie from Brunch-n-Bites
• Carrot Cake Waffles from Alida’s Kitchen
• Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker

Main

• Bacon-Potato Torte from Tramplingrose
• Beef & Root Vegetable Hand Pastries from Gate to Plate
• Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
• Beet Pesto from Sew You Think You Can Cook
• Cassava Cake from Basic N Delicious
• Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
• Hearty Stew Hand Pies from The TipToe Fairy
• Roasted Root Vegetable Panzanella Salad from The Chef Next Door
• Roasted Sweet Potato Waffles from Our Good Life
• Root Vegetable and Carrot Flatbread from Family Foodie
• Roasted Vegetable Borscht from The Crumby Cupcake
• Shepherd’s Pie Stuffed Baked Potatoes from Cupcakes & Kale Chips
• Skillet Breakfast Potatoes from Life Tastes Good
• Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
• Wild Rice Vegetable Bake from Wholistic Woman

Sides

• Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
• Beet, Greens and Goat Cheese Gratin from Monica’s Table
• Boxty (Irish Potato Pancakes) from Curious Cuisiniere
• Browned Butter Braised Baby Turnips from Food Lust People Love
• Butter-Braised Spring Carrots from The Redhead Baker
• Caprese Twice Baked Potatoes from Seduction in the Kitchen
• Carrot Ribbon and Orange Salad from Pies and Plots
• Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
• Classic Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
• Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
• Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
• Jicama Home Fries from Casa de Crews
• Lemon Thyme Au Gratin Potatoes from Vintage Kitty
• Moroccan Harissa Potatoes from Palatable Pastime
• Roasted Balsamic Carrots from Confessions of a Cooking Diva
• Roasted Root Vegetable Farro from Cooking Chat
• Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
• Roasted Vegetables from Delaware Girl Eats
• Root Vegetable Mash from Feeding Big and more
• Rooty Dauphinoise from Jane’s Adventures in Dinner
• Smashed Potatoes from Taste And See
• Smoked Sausage Potato Casserole from Kitchen Gidget
• Spicy Carrots & Potatoes from Sweet Mornings
• Sweet Potato Shoestring Fries from Grumpy’s Honeybunch

Desserts

• Best Ever Carrot Cake from Fantastical Sharing of Recipes
• Carrot Cake Cheesecake from Angels Home Sweet Homestead
• Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
• Carrot Cookies from The Freshman Cook
• Chocolate Carrot & Squash Muffins from What Smells So Good?
• Classic Carrot Cake from Cosmopolitan Cornbread
• Fudgy Beet Brownies from Beauty and the Beets
• Gluten Free Carrot Cake from Real Food Real Deals