Vegetarian Borscht Soup Recipe – Russian Special
Enjoy a hearty vegetable soup with this vegetarian borscht soup recipe, a meat-free Russian soup bursting with earthy beetroot, cabbage, and carrots in a fragrant broth. Topped with creamy sour cream (or vegan alternative) and fresh dill, this colorful beetroot broth is both nourishing and comforting—and comes together in just 30 minutes.
- 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 :
This make-ahead soup tastes even better the next day—flavors meld beautifully in the fridge.
It’s a freezer-friendly meal—cool completely, store in airtight containers, and freeze for up to 3 months.
For a flavor-enhancing tip, add a splash of apple cider vinegar or a bay leaf when reheating to refresh the tang and depth of the broth.
