About Borscht
Borscht is a deeply rooted Eastern European soup, cherished for its rich color and comforting taste. This version uses sauerkraut instead of fresh cabbage, adding a gentle tang and probiotic benefits. Roasting the beets in the oven intensifies their natural sweetness and gives the soup a deeper, more complex flavor—making this variation especially rich and satisfying during fasting periods.
Sauerkraut Borscht (with Oven-Roasted Beets)
Ingredients
Instructions
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Prepare the Base
In a large pot, bring water or vegetable broth to a gentle boil. Add the potatoes and cook for about 10 minutes until slightly tender.
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Sauté the Vegetables
- In a separate pan, heat vegetable oil over medium heat
- Add onion and cook until soft and translucent.
- Stir in grated carrot and cook for 3–4 minutes until slightly golden.
- Add diced red bell pepper and cook for another 2–3 minutes, allowing it to soften and release its sweetness.
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Add Tomato Paste
Push vegetables slightly to the side and add tomato paste. Let it cook for 1–2 minutes to deepen the flavor, then mix everything together.
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Add beets
Stir in the grated beets and cook for 3–5 minutes. This step enhances the rich color and flavor of the borscht.
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Add sauerkraut
Add the sauerkraut to the soup. Let everything simmer gently for 10–15 minutes.
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Combine with pot
Transfer the sautéed mixture into the pot with potatoes and sauerkraut. Let everything simmer gently for 10–15 minutes so flavors meld together.
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Final seasoning
Add garlic, bay leaf (if using), salt, and pepper. Simmer for another 5 minutes.
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Finish with herbs
Turn off the heat and stir in fresh dill.
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Serving variation
During fasting period this borscht can be served with plant based sour cream or vegan mayo. The one that is pictured is our favorite.
Enjoy!
