There are many different variations of borscht. The Russian, Ukrainian and Polish cultures all have their versions and they’re often made with pork or beef. We chose our favorite ingredients from each variety to create a vegetarian borscht recipe you’re going to love.
Made with beets, carrots, potatoes, celery, leeks and cabbage, this hearty soup is completely healthy and surprisingly sweet. You can even make a vegan version of this borscht recipe. Simply skip the dollop of sour cream on top.
Enjoy the borscht up to four days after you make it or freeze the leftovers for later. It’s a meal that can keep you satisfied all season long!
Vegetarian Borscht Recipe
- 3 large beets, peeled, cut into ½" cubes
- 6 cups water, or vegetable broth
- 2 Tbsp oil
- 3 large leeks, cleaned, chopped
- 3 Yukon Gold potatoes, peeled, cut into ½" cubes
- 1 large carrot, peeled, sliced
- 1 celery stalk, sliced
- 3 cups red cabbage, chopped
- 1 Tbsp dill
- 1 Tbsp honey
- 1 Tbsp red wine vinegar
- black pepper, to taste
- sour cream, optional
- Place beets, water or broth and salt into large Dutch oven and bring to a boil over medium heat. Once boiling, cover pot and simmer until beets are tender, about 20 minutes.
- While beets are simmering, place skillet over medium heat. Add oil, leeks, potatoes, carrot and celery. Cook vegetables until soft, 5−7 minutes. Remove skillet from heat, cover and set aside.
- When beets are tender, add vegetables from skillet to Dutch oven. Reduce heat to low and simmer vegetables together for 10 minutes. Add cabbage, dill, honey and vinegar. Stir to combine and simmer an additional 15 minutes.
- Serve topped with a dollop of sour cream if desired.