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Vegetarian Borscht (Beet Soup)

Borscht recipe This recipe symbolizes the close cultural and epicurean ties between the Russian and Ukrainian people. Let them eat borscht and let peace spread across the land.

Vegetarian Borscht (Beet Soup)

A simple recipe for vegetarian borscht soup. This beet soup is light and hearty at the same time. Fresh beet greens add more nutrients and flavor. Serves 6-8.

Course Soup
Category Classic One-Pot
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


Calories 203 kcal
Autor Elle


  • 2 tablespoons extra-virgin olive oil
  • 3-4 small yellow onions, finely chopped (300 g)
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp soft brown sugar
  • 1/2 teaspoon allspice
  • 2 bunches beets (6 medium/900 g), cut in 1cm pieces
  • fresh beet greens, stems removed and chopped (optional)
  • 1 medium carrots, finely diced
  • ½ red cabbage, shredded (300 g)
  • 6 medium tomatoes, chopped (700 g)
  • 6-8 cups of water, vegetable or chicken broth
  • sea salt and freshly ground pepper, to taste
  • 1 tablespoon apple cider vinegar (unfiltered)
  • handful fresh dill, finely chopped

To Serve:

  • 100 ml Greek or natural yoghurt
  • fresh or creamed horseradish, to taste


  1. In a large soup pot, heat the oil over medium, sauté the onion and garlic over until tender, 8-10 minutes.
  2. Add bay leaves, allspice (Piment), sugar and cubed beets and continue to sauté, for 20 minutes, stirring occasionally.
  3. Add the carrot, cabbage, tomatoes, and the water or broth. Bring to a light boil and season with salt and pepper. Reduce heat to medium-low, cover and simmer until the vegetables are tender; about 45 minutes to an hour.
  4. Add the vinegar and season with more salt and pepper, to taste. If you are using fresh beet greens, add them to the soup and cook a further couple minutes, until wilted.
  5. Stir in half of the fresh dill and then serve into bowls. Garnish with a dollop of yoghurt mixed with horseradish to your taste. Top with the remaining dill. Enjoy!


  • This beet soup is vegan by nature. To garnish the borscht choose a vegan yoghurt or sour cream equivalent.
  • In the winter months, canned tomatoes can be used instead of fresh. Use 2 x 400 g cans of organic chopped tomatoes.
  • Feel free to serve this soup with sour cream or creme fraîche instead of yoghurt.
Steve Shapiro, Esq.

Contact Our Office For Further Details
(301) 760-7999