Dairy-Free Russian Beetroot Soup (Borscht)
A vibrant and comforting dairy-free version of the classic Russian beetroot soup, Borscht. This recipe uses a vegetable broth base and avoids traditional dairy toppings for a light yet satisfying meal.
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Ingredients
- 4 medium Beets
- 0.5 medium Cabbage
- 2 medium Potatoes
- 1 medium Onion
- 1 medium Carrots
- 2 tbsp Tomato Paste
- 6 cups Vegetable Broth
- 1 tbsp White Vinegar
- 2 tbsp Olive Oil
- 2 tbsp Fresh Dill
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 4 tbsp Dairy-Free Sour Cream Alternative
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and shred beets, cabbage, potatoes, carrots and onion. Sauté onions and carrots in olive oil over medium heat until softened. Add the shredded beets and tomato paste, stirring for 5 minutes.
- 2Add the vegetable broth and bring to a boil. Add the potatoes and cabbage. Simmer for 30-40 minutes, or until the vegetables are tender.
- 3Stir in white vinegar, salt, and pepper.
- 4Serve hot, garnished with fresh dill and a dollop of dairy-free sour cream alternative.
Substitutions
Dairy-Free Sour Cream Alternative →
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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