Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht Sasha's Vegan Borscht Be the first to rate & review! 3 Photos This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer. Submitted by nch Published on April 7, 2020 Save Rate Print Share Close Add Photo 3 Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 medium red beets with greens 3 tablespoons olive oil 1 large yellow onion, finely chopped 3 large cloves garlic, minced 2 large carrots, peeled and cut into 1/2-inch cubes 1 rutabaga, peeled and cut into 1/2-inch cubes 1 medium parsnip, peeled and cut into 1/2-inch pieces 2 teaspoons dark brown sugar 2 quarts water ¼ medium head green cabbage, shredded 2 teaspoons salt, or more to taste 1 large bay leaf 1 tablespoon white wine vinegar, or more to taste freshly ground black pepper 1 small bunch parsley, stems removed, finely chopped ¼ cup sour cream, or to taste Directions Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside. Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside. Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute. Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well. Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color. Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper. Serve sprinkled with parsley and a dollop of sour cream. Cook's Notes: I used beets and greens from my garden, which I had already cooked and frozen. Substitute tarragon vinegar for the white wine vinegar if preferred. I Made It Print Nutrition Facts (per serving) 140 Calories 7g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 140 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 9% Cholesterol 3mg 1% Sodium 658mg 29% Total Carbohydrate 19g 7% Dietary Fiber 5g 18% Total Sugars 10g Protein 3g 5% Vitamin C 38mg 42% Calcium 86mg 7% Iron 1mg 8% Potassium 548mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.