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borscht without beets

Beet-Free Borscht Recipe

For those seeking a hearty, flavorful borscht without beets, this recipe highlights the soup’s adaptability while staying true to its comforting roots. Cabbage and Root Vegetable Borscht This variation replaces beets with cabbage and a medley of root vegetables, creating a soup that is both rich in flavor and satisfying.
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Ingredients
  

  • 2 pounds beef soup bones or vegetable stock for a vegetarian option
  • 2 quarts water or more as needed
  • 2 tablespoons olive oil
  • 12 carrots chopped
  • 1 stalk celery chopped
  • 3 onions chopped
  • 2 cloves garlic minced
  • 6 medium potatoes cubed
  • 1 head cabbage finely chopped
  • 1½ tablespoons fresh parsley chopped (or 1 teaspoon dried)
  • 5 whole allspice berries
  • 1 bay leaf
  • 1½ cups tomato puree
  • 1 teaspoon salt plus more to taste
  • Ground black pepper to taste
  • Sour cream and fresh dill for garnish optional

Instructions
 

  • Preparation:
  • Prepare the Broth: If using beef soup bones, place them in a large pot with water. Bring to a boil, then reduce heat and simmer for 1.5 hours. Skim off any foam, remove the bones, and strain the broth. For a vegetarian version, use a robust vegetable stock as your base.
  • Sauté the Aromatics: Heat olive oil in a large pan. Add chopped carrots, celery, and onions, and sauté until softened. Add minced garlic and cook for an additional 2 minutes.
  • Combine Ingredients: Transfer the sautéed vegetables to the pot of broth. Add potatoes, cabbage, parsley, allspice berries, bay leaf, salt, and pepper. Simmer until the potatoes are tender, about 20 minutes.
  • Incorporate Tomato Puree: Stir in the tomato puree and bring the soup to a gentle boil. Taste and adjust the seasoning with additional salt and pepper if needed.
  • Serve: Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of fresh dill for added flavor. Serve with crusty bread or rye for a complete meal.