Vegetarian Borscht Soup Recipe – Russian Special
Easy Vegetarian Borscht Soup is a vibrant, hearty dish that brings the rich flavors of Eastern European cuisine to your table, without any meat. This bright beetroot-based soup is both nourishing and comforting, with a balance of earthy sweetness from the beets, tanginess from vinegar, and a depth of flavor from the vegetables and herbs. Traditionally served hot or cold, borscht is a versatile soup that can be enjoyed year-round. The vegetarian version skips the traditional meat-based broth, relying instead on the natural flavors of the beets, cabbage, carrots, and onions, creating a wonderfully satisfying bowl of goodness. Topped with a dollop of sour cream and a sprinkle of fresh dill, this easy borscht is perfect for a light meal or a cozy starter to any dinner.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Vegetarian Borscht Soup Ingredients :
- 4 medium beets, peeled and grated
- 1 medium onion, finely chopped
- 1 large carrot, peeled and grated
- 1/2 small head of cabbage, shredded
- 2 tbsp olive oil
- 1 medium potato, peeled and diced
- 4 cups vegetable broth (or water with vegetable bouillon cubes)
- 1 tbsp tomato paste
- 2 tbsp apple cider vinegar (or lemon juice)
- 1 tsp sugar (optional, to balance sweetness)
- 2 bay leaves
- Salt and pepper, to taste
- Fresh dill, chopped (for garnish)
- Sour cream or vegan yogurt (optional, for topping)
How to make Vegetarian Borscht Soup :
Prepare the Vegetables:Grate the beets, carrot, and chop the onion and cabbage. Dice the potato into small cubes.
Cook the Base:In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened and translucent.
Add the grated beets and carrots and cook for another 5 minutes, stirring occasionally.
Simmer the Soup:Add the diced potatoes, shredded cabbage, tomato paste, vegetable broth, and bay leaves to the pot. Bring the mixture to a boil.
Lower the heat, cover, and let the soup simmer for about 30-40 minutes, until the beets and potatoes are tender.
Season the Soup:Stir in the apple cider vinegar (or lemon juice) and sugar (if using) to balance the flavors. Taste and adjust the seasoning with salt and pepper.
Serve:Once the soup is done, remove the bay leaves and serve hot, topped with a dollop of sour cream or vegan yogurt and a sprinkle of fresh dill.
Enjoy with crusty bread or a slice of rye bread for a complete meal.
Recipe Note :
Beet Prep:Grating the beets helps them cook faster and ensures they break down into the soup more evenly. If you prefer, you can use pre-cooked or jarred beets to save time.
Flavor Balance:The vinegar and sugar balance the earthy sweetness of the beets and the acidity of the broth. You can adjust the vinegar and sugar based on your preference for tanginess or sweetness.
Broth:For extra flavor, you can use homemade vegetable broth, or simply use water with vegetable bouillon cubes. If you want a richer flavor, add a splash of white wine or a dash of soy sauce to the broth.
Toppings:While sour cream is traditional, you can use vegan yogurt or cashew cream for a dairy-free option. A squeeze of lemon juice can also add a nice fresh finish.
Make-Ahead:This soup actually tastes better the next day as the flavors have time to meld together. You can refrigerate leftovers for 3-4 days or freeze it for up to 3 months.
