Lenten Borsht(For Holy Supper)
A hearty, flavorful vegan borsht with earthy mushrooms, sweet beets, and fresh cabbage, perfect for Lent or anyone seeking a nourishing, plant-based soup.
Ingredients
- 2 oz dried mushrooms ⓘ
- 6 cups water (for soaking mushrooms)
- 2 large onions, chopped ⓘ
- 2 Tbsp vegetable oil ⓘ
- 3 large beets, thinly sliced ⓘ
- 2 carrots, chopped ⓘ
- 1 stalk celery ⓘ
- 2 qt water (for soup) ⓘ
- 1 bay leaf ⓘ
- salt and pepper to taste ⓘ
- 1 Tbsp lemon juice ⓘ
- 1 cup tomato paste ⓘ
- 1 cup chopped cabbage ⓘ
- 1 cup canned mushroom pieces ⓘ
- 1 cup frozen lima beans ⓘ
- 1 c. frozen lima beans ⓘ
Instructions
- Simmer dried mushrooms in 6 cups of water for 1 hour.
- Strain through cloth, saving the mushroom liquid.
- Wash mushrooms thoroughly and chop into pieces.
- Saute chopped onions in vegetable oil until browned.
- Add sliced beets, chopped carrots, and chopped celery to the pan; cook for 5 minutes.
- Add the sautéed vegetables, mushroom stock, bay leaf, chopped onion, salt, pepper, lemon juice, and tomato paste to a large soup pot of boiling water.
- Simmer for 20 minutes.
- Add chopped cabbage, canned mushroom pieces, frozen lima beans, and dill to the pot.
- Let the soup simmer slowly until all vegetables are tender.
- Allow the soup to cool and absorb flavors before serving. Reheat as needed.
Tips & Substitutions
For a more intense flavor, consider using homemade vegetable broth instead of water. If dried mushrooms are unavailable, fresh mushrooms can be substituted, but adjust the quantity to avoid overpowering the other flavors. Adding a pinch of sugar can balance the acidity of the tomato paste. For a heartier dish, you might include potatoes or peas.
Serving Suggestions
Serve this Lenten Borscht hot, garnished with fresh dill or a dollop of plant-based sour cream for extra creaminess. It pairs beautifully with crusty bread or rye rolls. For a complete meal, consider serving with a side of pickled vegetables or a light salad, making it a fulfilling option for any Holy Supper.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently on the stove over low heat, adding a splash of water if it thickens too much. This borscht can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Lenten Borsht(For Holy Supper) contains roughly 1458 calories, with 23g protein, 187g carbohydrates, and 76g fat. It is an excellent source of vitamin A (220% of the Daily Value), iron (132% of the Daily Value), and dietary fiber (100% of the Daily Value). Note that it is relatively high in sodium, at 2904mg per serving (126% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe in advance?
Absolutely! Lenten Borscht actually tastes better the next day as the flavors meld together. Prepare it a day ahead and store it in the refrigerator. Just reheat it gently before serving to enjoy the enhanced flavors.
Is this recipe suitable for vegans?
Yes, this Lenten Borscht is completely vegan, making it perfect for those following a plant-based diet. It relies on the natural flavors of vegetables and mushrooms, ensuring a delicious and hearty meal without any animal products.
What can I substitute for beetroot if I don't like it?
If you're not a fan of beets, you can substitute them with diced sweet potatoes or even butternut squash for a slightly sweet flavor. While the color and taste will differ, these alternatives will still contribute to a hearty and nutritious soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).