Vegetarian borscht
Vegetable soup
Ukrainian cuisine
The sauerkraut is where it’s at. It really makes this dish. Salty, sour, and deliciously pungent, it’s crucial to get some in here to counter the earthy sweetness of the beets. I added a big handful into the pot whilst cooking the vegetables, and some more while blending the soup.
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<br />The quantity of sauerkraut here is largely dependent on how sour or sweet you would like your soup to be and also how pungent your sauerkraut is, so I recommend adding a little at a time and adjusting as you go. But if you would prefer to leave it out entirely, a splash of lime juice or vinegar is a good alternative.
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<br />Adapted from Olga of fablunch
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