Vegetarian Borscht Soup Recipe
This colorful vegetarian borscht soup is loaded with earthy beets and fresh vegetables for a comforting, satisfying meal.
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Why I Love Making Vegetarian Borscht
There’s just something special about a steaming bowl of borscht after a long day. The combination of sweet, earthy beets and hearty vegetables makes this soup deeply flavorful and satisfying without feeling heavy.
Making vegetarian borscht reminds me why I appreciate classic dishes that let ingredients shine. You get vibrant colors, complex flavors, and a real sense of comfort with every spoonful.
A big bonus is how customizable this soup is. I often swap in different root vegetables or toss in some bell pepper or zucchini when I want a change. And don’t skip the sour cream or fresh dill — they really take the borscht to another level.
My favorite ways to enjoy borscht:
- With a thick slice of crusty bread for dunking
- Chilled on a hot day — surprisingly refreshing
- Paired with a light salad for a complete meal
The best part is, it holds up well in the fridge, so making a big batch means I’ve got satisfying lunches for days.
Vegetarian Borscht Soup
Rich Ukrainian-inspired soup with beets, cabbage, and potatoes simmered in a tangy tomato broth.
Ingredients
Instructions
- 1
Prep the Ingredients: Peel and grate the beets and carrots, chop the onion, and dice the potatoes.
- 2
Sauté Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes).
- 3
Add Beets and Carrots: Stir in the grated beets and carrots, cooking for another 5 minutes until they soften.
- 4
Incorporate Broth: Add the diced potatoes, shredded cabbage, vegetable broth, tomato paste, vinegar, and sugar. Bring to a boil.
- 5
Simmer: Reduce the heat and let the soup simmer for 30-40 minutes, or until all vegetables are tender. Season with salt and pepper to taste.
- 6
Serve: Ladle the soup into bowls and garnish with fresh dill or parsley. Add a dollop of sour cream or yogurt if desired.
Notes
For a deeper flavor, roast the beets before grating.
Vegan version: serve without sour cream or use a plant-based alternative.
Keeps well refrigerated for up to 4 days; flavors improve overnight.
Nutrition Facts
Serves: 6 servings
Calories Per Serving: 150
Frequently Asked Questions About This Recipe
Absolutely! Borscht actually tastes better the next day as the flavors develop in the fridge. Just store it in an airtight container for up to 4 days.
Yes. This soup is rich in fiber, vitamins, antioxidants, and low in calories, especially when you skip or use a vegan substitute for the sour cream or yogurt topping.
Beets are essential for classic borscht, but if you’re out, you could use extra carrots and a bit of red cabbage for color and sweetness, but note the flavor will change.
Yes, borscht freezes well. Cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw and reheat before serving.
Simply serve without sour cream or use a dairy-free yogurt or cashew cream for a vegan option.
