Vegetarian Borscht With Chickpeas
This vegetarian borscht is vegan friendly, is naturally gluten-free, and is packed with nutrients. It’s the perfect comforting meal for colder days and to add to your Meal Plan or Batch Cooking.
- Author: Claudia Canu
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 min
- Yield: 8 1x
- Category: Dinner
- Method: Stove
- Cuisine: Middle East
- 1 tablespoon of EVOO
- 1 medium onion
- 2 big raw beetroots (beets)
- 1 medium carrot
- 4 cups of vegetable broth
- 3 small potatoes
- 1 can tomato chunks
- ¼ red cabbage*
- 4 cups of water
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup cooked chickpeas
- Dill (optional)
- Sour cream (optional)
- Heat a large pot over medium heat and add 1 tablespoon of extra virgin olive oil.
- Peel the onion, dice it, add it to the pot and cook it until golden brown.
- Using gloves to avoid beetroot stains, peel the beetroots and dice them. The smaller they are, the faster they will cook. If you prefer, you can also grate them.
- Add them to the pot and stir them with the onion.
- Peel the carrot, dice it and add it to the pot.
- After about 5 minutes, add the vegetable broth.
- Peel the potatoes, dice them more or less to the same size as the beetroots and add them to the pot.
- Add the tomatoes.
- Cut the cabbage in half and one half in half again. Cut thin slices horizontally and vertically and add it to the pot.
- Add four cups of water, salt and pepper.
- Add the chickpeas. If you are using canned, discard the liquid.
- Let it simmer for about 45 minutes, or until the veggies are soft.
- If you enjoy the taste of dill, add one or two tablespoons of freshly chopped dill.
- Serve hot with a tablespoon of sour cream on top and decorate with fresh dill.
*Cabbage could also be green
MAKE IT VEGAN:
This recipe is vegan if served without sour cream.
HOW TO STORE IT:
Store it in the fridge in an airtight glass food container for up to 5 days.
Keywords: borscht, beets soup, chickpea soup, beetroot soup