Vegetarian borscht — a healthy and hearty soup

Vegetarian Borscht

prep time
cook time
total time
makes
10 – 1 cup servings

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

what you'll need
  • 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
Nutrition Facts
Vegetarian Borscht Recipe
Amount Per Serving
Calories 99 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 36mg 2%
Potassium 394mg 11%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 6g
Protein 2g 4%
Vitamin A 46%
Vitamin C 47%
Calcium 5%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. 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.
  2. 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.
  3. 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.
  4. Serve topped with a dollop of sour cream if desired.
Cheryl Says

We prefer ours hot, but you can also serve borscht cold!


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