Vegetarian borscht-style beetroot stew

Vegetarian borscht-style beetroot stew with white cabbage, potatoes, carrots and beans, seasoned with apple cider vinegar and served with soured cream and dill. A warming lunch for four.

At a glance

• Serves 4
• Prep time: 25 min
• Cooking time: 45 min
• Total time: 70 min
• Calories: 357 kcal per serving
• Protein: 11 g
• Fat: 15 g
• Carbs: 39 g

Ingredients

• 500g beetroot
• 300g potatoes
• 2 carrots
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp tomato purée
• 1l vegetable stock
• 200g white cabbage
• 1 tin of cannellini beans
• 2 tbsp apple cider vinegar
• 150g soured cream
• 1 bay leaf
• 1 pinch of salt
• 1 pinch of pepper
• 1 bunch of dill

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon

1. Peel the beetroot, potatoes, carrots and onion. Cut the beetroot and carrots into sticks and the potatoes into cubes. Dice the onion and garlic.
2. Cook the onion, carrots and beetroot gently in the olive oil in a large saucepan for 8 minutes. Stir in the garlic and tomato purée and toast both for 1 minute.
3. Pour in the vegetable stock, add the potatoes and bay leaf, cover and simmer for 15 minutes.
4. Cut the white cabbage into thin strips and rinse the beans. Add both to the pan and simmer the borscht for another 12 to 15 minutes until the veg is soft.
5. Remove the bay leaf and season the borscht to taste with the apple cider vinegar, salt and pepper.
6. Serve each bowl with a spoonful of soured cream and chopped dill.

Good to know

Borscht is cooked in many versions in Ukraine, Poland and Russia. This vegetarian version is all about beetroot, cabbage and a splash of vinegar.

Swaps

Cannellini beans → kidney beans. Soured cream → soya yoghurt (vegan). White cabbage → savoy cabbage. Apple cider vinegar → lemon juice.

Cooking tips

Wear gloves when cutting the beetroot. Borscht tastes even more rounded on the second day.

Storage

Keeps for 4 days in the fridge without the soured cream, or 3 months frozen.

Allergens

Contains milk, and celery depending on the stock; gluten-free, no egg. Suitable for children and in pregnancy.

Frequently asked questions

Can you freeze beetroot stew?

Keeps for 4 days in the fridge without the soured cream, or 3 months frozen.

How long does beetroot stew keep in the fridge?

Keeps for 4 days in the fridge without the soured cream, or 3 months frozen.