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Delicious and wholesome winter beet soup full of nutrients makes for an easy lunch or weekday dinner.*  [Jump to Recipe](https://happykitchen.rocks/russian-ukrainian-borsch/#recipe) ## **What is Borscht?** Borscht is a **hearty beet soup** that is **loaded with a variety of vegetables** (largely in season during cold weather). It is **wholesome, flavorful, healthy** and perfect for the fall and winter seasons. There is nothing like a warming bowl of this purple-red hearty soup with a spoonful of sour cream on top. It makes you feel cozy and warm and makes your home smell awesome. No wonder it's a favorite in Slavic countries with their cold winters\! Borscht is **nutrient-dense** and yet very **comforting**, so I normally take more than one serving at a time (to be completely honest with you, I might have had two and a half bowls of it today). ## **Is It Borsch or Borscht?** Borscht (pronounced bawr-sch) is also spelled borch, borsch, borshch, borsht, bortsch, and борщ which are all different spellings of the same word. [Wikipedia](https://en.wikipedia.org/wiki/Borscht) says that the English spelling of the word "borscht" derives from Yiddish. Borscht is also known as barszcz (Polish), barščiai (Lithuanian) and borş (Romanian and Moldovan).  ## **When Should You Serve Russian Beet Soup?** Since you can make it in less than half an hour, the answer is "any time you want to!" It looks so **pretty** and is **festive** enough to serve it for holidays, **quick and simple** enough to enjoy for a **weekday meal**. In fact, in Slavic nations, it is a **traditional lunch dish** (as are many soups). While in some parts of the world soup is a winter staple, borscht is eaten **all year round** in Slavic households. There are many variations of it depending on what is in season. You can even make a delicious **[chilled borscht](https://natashaskitchen.com/holodnik-russian-cold-soup/)** in the summertime that uses buttermilk instead of broth as a base and is served with hard-boiled eggs. ## **Is Borscht Russian or Ukrainian?** Borsch **originates from Ukraine** but it became popular in Russia as well, having acquired new flavors and ways to cook it. It is considered both Russian and Ukrainian, with deep roots in cultures of both countries and becoming a beloved staple throughout Eastern Europe. **The main difference** is that in Ukraine you serve it with **pampushki** (Ukrainian garlic bread) and garlic-infused lard (**salo**). In Russia it is more common to eat vegetarian borscht and serve it **with rye bread**. It works great with [**spelt bread**](https://happykitchen.rocks/spelt-whole-grain-bread/) as well.  ## **What Does Borscht Taste Like?** This healthy beet soup has a distinct combination of **sweet and sour flavors**. The sweetness of beets is balanced with a little acidic note of either tomatoes or lemon juice (I use both). While some recipes use meat, I like to make my borscht vegan, or at least vegetarian. Many households across Eastern Europe do the same, making it a very **budget-friendly recipe**. ## **How Do You Make Borscht?** Each family has its own [**borscht recipe**](https://happykitchen.rocks/web-stories/easy-vegetarian-borscht-soup-story/). If you ask 1000 Ukrainian housewives about how to cook Ukrainian borscht, you will get 1000 different versions (and all of them will be delicious!). While there is no one authentic recipe, there are **traditional ingredients** (and they are combined in a variety of ways, so each pot has its own personality). Some add mushrooms, some beans, others smoked ham or fish. Borscht can be made with meat broth, may be **vegetarian or vegan**, may be with tomatoes or tomato paste, bell peppers, celery, and can even be eaten cold. Traditionally, first you make beef broth, then Ukrainian **"sofrito"** with julienned, diced or grinded veggies, then combine and add potatoes and cabbage. It whips up in just **half an hour** and is ready to go right away. Serve it with a spoonful of sour cream and chopped fresh dill. Season with salt and pepper to taste and enjoy it with a slice of toasted rye bread or [pampushki](https://tasteofartisan.com/pampushki/) (Ukrainian garlic bread)\! ## **What Are The Ingredients in Borscht?** The main ingredient is red beets! They are one of the most unreasonably underused root vegetables. Red beet has a number of [health benefits](https://www.organicfacts.net/health-benefits/vegetable/beets.html) being rich in nutrients and dietary fiber. Red beets give this soup its ruby color and sweetish flavor. To make it even more intensely colored I add lemon juice to the soup. While there are many variations, this recipe is our family's favorite. ### Vegetables for borscht - carrots - onions - red beets - potatoes - white cabbage - minced garlic  ### Additional ingredients - Vegetable oil (olive oil, sunflower oil, canola oil and avocado oil are perfect) - broth (I use vegetable broth) - bay leaves - lemon juice - tomato paste  ### Garnishes for borscht - chopped dill - sour cream to garnish - rye bread to serve - salt and black pepper to taste  ## Can You Make Borscht Vegan? To make your borscht **vegan**, simply omit the sour cream or [**use vegan substitutes**](https://veganhuggs.com/vegan-sour-cream-recipe/). As you can see, this healthy beet soup is loaded with veggies for delicious flavor\! ## **Why Is Beet Soup Healthy?** Borscht is **nutrient-dense** and can be a part of a calorie-**controlled diet.** It contains a variety of vegetables like carrots, onions, beet roots, cabbage and more. These veggies are rich in **antioxidants and vitamins.** This delicious beet soup even helps you regulate blood pressure and protects heart, liver and stomach. On top of that, this soup is **naturally gluten free** and **low in calories** and very easy to make vegan.  ## **Tips For Making This Healthy Vegetarian Borscht Recipe** ### How To Prepare Beets Beets will stain your hands, so be sure to wear kitchen gloves! The easiest way to prepare beets is to peel them and grate them in your food processor or on a grater. You can also cut them into fine slices. ###  How To Store Borscht Borscht can be stored in the **fridge** for **about 5 days** in an airtight container. The beet soup will stain plastic, so glass is best. Feel free to store it in the pot were it was cooked. **To reheat it**, **microwave** it in a bowl/plate or **warm in a pot on the stove**. **Yesterday's borscht tastes the best**, so it makes sense to make a big batch. The flavors intensify as they have time to combine and it's a dish that tastes better each time you serve a new bowl. ### How To Freeze Borscht After you make your beet soup, let it cool completely. Then ladle it into your storage bags. **Freeze it** in sealed bags or containers for **up to 2 months.** \*Keep in mind that potatoes and cabbage might change their texture after freezing. ### How To Prep Ahead & Save Time If you would like, you can **freeze the cooked "sofrito"** and use it every time you want to make borscht. ### How To Serve It Serve this vegetarian borscht with (vegan) sour cream and crusty rye bread. It's common to serve [**Russian pickled tomatoes**](https://happykitchen.rocks/russian-grandmas-pickled-tomatoes/) and [**Russian dill pickles**](https://happykitchen.rocks/russian-dill-pickles/) along with it. If you like it sour, try adding Georgian plum sauce ([**tkemali**](https://happykitchen.rocks/tkemali-georgian-plum-sauce-khmeli-suneli-seasoning-recipe/)) in your borsch to mix things up a bit.  ## Cook's Tips - Beets will **stain your hands** (and your cutting board), so be sure to wear **kitchen gloves**. - You can either **dice the carrots and beets** or **grate** them with a **[box grater](https://www.amazon.com/gp/product/B004YZENBY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004YZENBY&linkCode=as2&tag=httphappykroc-20&linkId=d22aa9b794efc16670eab636b8a43dbb)**. If you choose to dice them, use this [**veggie chopper**](https://www.amazon.com/gp/product/B07SVBY6BH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07SVBY6BH&linkCode=as2&tag=httphappykroc-20&linkId=f09e185a6c619cff7be74fa25592e07c) to save time. - Borscht can be stored in the fridge **for about 5 days**. To reheat it, microwave it in a bowl/plate or warm in a pot on the stove. Yesterday's borscht tastes the best, so it makes sense to make a **big batch**. - This soup is a perfect **ONE-POT** **meal prep meal** which only requires **30 minutes** to make! **Freeze it** in sealed bags or containers for up to **2 months.** Keep in mind that potatoes and cabbage might change their texture after freezing. - Alternatively, you can **freeze the cooked "sofrito"** and use it every time you want to make borscht. - Serve it with a spoonful of (vegan) **sour cream** and chopped **fresh dill**. Season with salt and pepper to taste and enjoy it with a slice of **toasted rye bread or** [**pampushki**](https://tasteofartisan.com/pampushki/) (Ukrainian garlic bread)\!  ## Recipe Variations - Use any of the following **vegetable oils** for sautéeing your veggies: olive, sunflower, canola or avocado oil. - You can skip the **potatoes** to make the soup **low carb**. - This soup is **traditionally made with beef broth.** You can use both beef and **vegetable broth** for this recipe. - Add **beans** or **mushrooms** to make the soup more **hearty**. - Some variations of borscht include **bell peppers, celery and tomatoes**. - Make **[chilled borscht](https://natashaskitchen.com/holodnik-russian-cold-soup/)** in summer using **buttermilk** instead of broth and serve it with hard-boiled **eggs**. **MAKE IT GLUTEN FREE:** Serve it with gluten-free bread or rye croutons. **MAKE IT VEGAN:** Skip the sour cream or use vegan substitutes. **MAKE IT QUICK:** Make the cooked "sofrito" in advance and freeze it, then use it every time you want to make borscht. **MAKE IT OIL-FREE**: Instead of sautéeing veggies in oil, add a bit of hot water/broth to the veggies and steam them. Add water as needed to keep the vegetables from sticking to the pot. Here is the full recipe (and a video recipe) of this vegan borscht for you to enjoy! If you can't see the video, disable your AdBlock for this page by clicking on the AdBlock button and selecting Don't run on this page. Let me know how you like the recipe in the comments down below. If you like it, make sure to give it a rating\!  ## **Recipes similar to vegetarian borscht soup** - **[Sweet potato lentil soup](https://happykitchen.rocks/sweet-potato-lentil-soup/)** - [**Roasted butternut squash soup**](https://happykitchen.rocks/roasted-butternut-squash-soup/) - [**Vegan rice noodle ramen**](https://happykitchen.rocks/healthy-ramen-with-rice-noodles-tofu-and-veggies/) - [**Vegan minestrone**](https://happykitchen.rocks/vegan-minestrone/) - **[Roasted carrot soup](https://happykitchen.rocks/vegan-roasted-carrot-soup-lentils/)** - **[Pumpkin soup](https://happykitchen.rocks/easy-pumpkin-soup-millet/)**  [Print](https://happykitchen.rocks/wprm_print/easy-vegetarian-borscht-soup) 4\.88 from 48 votes ## Easy Vegetarian Borscht Soup This easy one-pot vegetarian Russian Borscht recipe only takes 30 minutes to make! Delicious and wholesome winter soup full of nutrients\! Course Soup Cuisine Russian, Ukrainian Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 8 servings Calories 75kcal Author [Elena Szeliga](https://happykitchen.rocks/about/) \$5 Cook Mode Prevent your screen from going dark ### Ingredients - ▢ 2 tablespoons vegetable oil olive, sunflower, canola or avocado oil - ▢ 1 medium-sized onion - ▢ 2 medium-sized carrots - ▢ 2 medium-sized red beets - ▢ 2 qt or 2 liters vegetable broth - ▢ 2 potatoes - ▢ ¼ white cabbage - ▢ 2 bay leaves - ▢ 2 tablespoons lemon juice - ▢ 2 tablespoons tomato paste - ▢ 2 cloves garlic minced - ▢ 4 tablespoons fresh dill chopped - ▢ salt and black pepper to taste - ▢ (vegan) sour cream to garnish - ▢ rye bread to serve Get Recipe Ingredients ### Instructions - Dice your onion, carrots, beets, potatoes and chop cabbage. Use this [**veggie chopper**](https://www.amazon.com/gp/product/B07SVBY6BH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07SVBY6BH&linkCode=as2&tag=httphappykroc-20&linkId=f09e185a6c619cff7be74fa25592e07c) to save time. You can also grate your carrots and beets with a [**box grater**](https://www.amazon.com/gp/product/B004YZENBY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004YZENBY&linkCode=as2&tag=httphappykroc-20&linkId=d22aa9b794efc16670eab636b8a43dbb).  - Heat a large pot or Dutch oven over medium high heat. Add vegetable oil, diced onions, carrots and beets and sautée for about 5 minutes, stirring often.  - Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.  - Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.  - Garnish with a spoonful of (vegan) sour cream and more fresh dill. Serve with rye bread. Enjoy\!  ### Notes ## Cook’s Tips - Beets will **stain your hands** (and your cutting board), so be sure to wear **kitchen gloves**. - You can either **dice the carrots and beets** or **grate** them with a **[box grater](https://www.amazon.com/gp/product/B004YZENBY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004YZENBY&linkCode=as2&tag=httphappykroc-20&linkId=d22aa9b794efc16670eab636b8a43dbb)**. If you choose to dice them, use this [**veggie chopper**](https://www.amazon.com/gp/product/B07SVBY6BH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07SVBY6BH&linkCode=as2&tag=httphappykroc-20&linkId=f09e185a6c619cff7be74fa25592e07c) to save time. - Borscht can be stored in the fridge **for about 5 days**. To reheat it, microwave it in a bowl/plate or warm in a pot on the stove. Yesterday's borscht tastes the best, so it makes sense to make a **big batch**. - This soup is a perfect **ONE-POT** **meal prep meal** which only requires **30 minutes** to make! **Freeze it** in sealed bags or containers for up to **2 months.** Keep in mind that potatoes and cabbage might change their texture after freezing. - Alternatively, you can **freeze the cooked “sofrito”** and use it every time you want to make borscht. - Serve it with a spoonful of (vegan) **sour cream** and chopped **fresh dill**. Season with salt and pepper to taste and enjoy it with a slice of **toasted rye bread or** [**pampushki**](https://tasteofartisan.com/pampushki/) (Ukrainian garlic bread)\! ## Recipe Variations - Use any of the following **vegetable oils** for sautéeing your veggies: olive, sunflower, canola or avocado oil. - You can skip the **potatoes** to make the soup **low carb**. - This soup is **traditionally made with beef broth.** You can use both beef and **vegetable broth** for this recipe. - Add **beans** or **mushrooms** to make the soup more **hearty**. - Some variations of borscht include **bell peppers, celery and tomatoes**. - Make **[chilled borscht](https://natashaskitchen.com/holodnik-russian-cold-soup/)** in summer using **buttermilk** instead of broth and serve it with hard-boiled **eggs**. **MAKE IT GLUTEN FREE:** Serve it with gluten-free bread or rye croutons. **MAKE IT VEGAN:** Skip the sour cream or use vegan substitutes. **MAKE IT QUICK:** Make the cooked “sofrito” in advance and freeze it, then use it every time you want to make borscht. **MAKE IT OIL-FREE**: Instead of sautéeing veggies in oil, add a bit of hot water/broth to the veggies and steam them. Add ater aas needed to keep the vegetables from sticking to the pot. ### Equipment [](https://www.amazon.com/dp/B07SH4WTXP?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [Dutch oven](https://www.amazon.com/dp/B07SH4WTXP?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B00009ZK08?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [chef's knife](https://www.amazon.com/dp/B00009ZK08?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B07SVBY6BH?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [veggie chopper](https://www.amazon.com/dp/B07SVBY6BH?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B085VMWW5D?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [cutting board](https://www.amazon.com/dp/B085VMWW5D?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B088DQNG17?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [spatula](https://www.amazon.com/dp/B088DQNG17?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B07ZLDJDJT?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [ladle](https://www.amazon.com/dp/B07ZLDJDJT?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B00HHLNRVE?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [garlic press](https://www.amazon.com/dp/B00HHLNRVE?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) ### Nutrition Calories: 75kcal \| Carbohydrates: 11g \| Protein: 1g \| Fat: 4g \| Saturated Fat: 3g \| Sodium: 1010mg \| Potassium: 224mg \| Fiber: 2g \| Sugar: 6g \| Vitamin A: 3163IU \| Vitamin C: 16mg \| Calcium: 26mg \| Iron: 1mg Tried this recipe?Follow [@happykitchen.rocks](https://www.instagram.com/happykitchen.rocks) on Instagram and show me the recipes you are making from my blog using the hashtag [\#happykitchenrocks](https://www.instagram.com/explore/tags/happykitchenrocks)\!  ## More Vegetarian Soup Recipes - [22 Best Vegan Easter Recipes](https://happykitchen.rocks/vegan-easter-recipes/) - [10 Best Vegan Soups for Thanksgiving](https://happykitchen.rocks/best-vegan-soups-thanksgiving/) - [Creamy Vegan Wild Garlic Soup](https://happykitchen.rocks/wild-garlic-soup-chips/) - [Roasted Butternut Squash Soup](https://happykitchen.rocks/roasted-butternut-squash-soup/)  #### About Elena Szeliga Elena Szeliga is the founder of [Happy Kitchen.Rocks](https://happykitchen.rocks/), where she shares delicious and healthy vegetarian and vegan food, from [weeknight dinners](https://happykitchen.rocks/by-course/dinner/) to veganized classics and [gourmet appetizers](https://happykitchen.rocks/by-course/appetizer/). Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more [about Elena.](https://happykitchen.rocks/about/) ### Comments 1. Jeanne says January 17, 2026 at 10:21 pm  Made this with yellow beets. So delicious. The lemon really adds something nice to it and love the fresh dill. I put horseradish in my sour cream. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-18818) - Elena Szeliga says January 19, 2026 at 2:24 pm So glad you enjoyed it! 💛 Horseradish in the sour cream sounds absolutely perfect. Thanks so much for sharing your variation\! [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-18821) 2. Gene Rudolph says December 11, 2025 at 12:52 am  Impressed by the level of detail.. Loved the way you summarized key points. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-18732) 3. Thea Depper says August 01, 2025 at 12:24 am  I made this recipe with the sofrito but also potatoes, corn, peas, beets leave tops and instead of tomato paste I used a mild salsa. It was yummy. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17955) 4. Amanda says January 21, 2025 at 9:48 pm  This was a very nice vegetable soup. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17920) 5. Sylvia says January 05, 2025 at 6:33 pm I'd like to try this recipe, but I have to limit salt. Can you explain why the sodium count is so high? Is there a wayto lower the sodium without ruining the recipe. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17908) - Elena Szeliga says January 06, 2025 at 5:49 pm Hi Sylvia, it's because of the veggie broth. You can use homemade or plain water to limit the salt content. Hope you give this recipe a try! 😉 [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17909) 6. Lisa says October 30, 2024 at 2:57 am Looking forward to making with giant beautiful beets and carrots from a friend's garden! Questions, have you ever used squash instead of potatoes? When do you take your bay leaves out - before or after the rest time? You mentioned storing the sofrito several times but I never found what that is in the recipe?? [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17887) - Elena Szeliga says October 30, 2024 at 9:20 pm @Lisa, That's great that you have home-grown veggies from your friend to use for cooking borscht! 😊 As for the bay leaves, it doesn’t really matter much. I usually leave them in the pot for a few days—they won’t spoil the taste. Regarding the sofrito, thank you for pointing that out! I should have been clearer. What I meant is that you can make a double batch of sofrito (onions, carrots, and beets) and freeze it for later. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17890) 7. Ron says October 18, 2024 at 10:54 pm  I increased the amount of beets so they wouldn't be so outnumbered by the other vegetables. Added white beans. Would also be good with mushrooms and yellow bell peppers as suggested. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17884) 8. Letty Bromenschenkel says August 17, 2024 at 5:50 am  I found that when I precook each of my veggies, esp the roots, THEN add them when they are almost done, I get the texture, seasoning, taste that seems to work best. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17870) 9. Sherry says February 15, 2024 at 3:03 pm  Make it am easy on yourself timewise and use canned beets, juice and all. Works every time\! [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17813) 10. margot says February 14, 2023 at 12:06 am Is it possible to omit the tomato paste? Allergic... [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17706) - Elena Szeliga says February 15, 2023 at 12:31 pm Hi Margot, yes! You can skip it [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17707) - margot says February 18, 2023 at 4:42 pm @Elena Szeliga, thank you\! [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17708) 11. Anna says August 29, 2022 at 9:54 pm I made recipe as directed, but found the called-for cooking time was not enough to soften the beets and potatoes especially. I think next time I will precook the beets whole in my I/P then peel and dice, adding to the soup towards the end. It’s still simmering so I haven’t eaten it properly, aside from testing the beets. Will update… [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17637) - Elena Szeliga says August 30, 2022 at 10:11 am Hi Anna, I'm sorry that it didn't work out for you! I think the problem will be solved by longer cooking time (10 more minutes should be enough) or by cutting your veggies in smaller pieces. No need to pre-cook the beets, in my opinion. Hope it works out for you next time\! [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17638) 12. Alex says April 21, 2021 at 7:10 am This is a good overview of the borsch cultural traditions. However, it is not accurate in many aspects. This dish is not consumed at the same amount in Russia as in Ukraine, even not close. The rye bread is more traditional to Ukrainian cuisine than Russian. If you ask in Ukraine or even in Russia for Ukrainian bread in the bakery, you will get a round loaf of dense rye bread, which is very similar to what sold in the States or Canada as Bavarian bread. Pampuski are traditional garlic buns for Poltava style borsch. But as you mentioned you can find thousands of Ukrainian borsh recipes, the same way, many people consume it with the rye bread than with pampuski. In general, rye bread was more common and more affordable for low-income people. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17113) - Elena Szeliga says April 22, 2021 at 11:39 am @Alex, Thank you for your comment! In this post, I shared my experience and perception as a Russian, growing up eating borscht and rye bread. That's my favorite way to eat it 🙂 [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17115) 13. Rebecca says February 16, 2021 at 9:48 pm I don't have any cabbage. Can this be made without it? [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-16964) - Elena Szeliga says February 17, 2021 at 12:45 pm Hi Rebecca, it won't be the same without the cabbage but will still taste great. I would add one more carrot and one more beet in this case. Please let me know how it turned out\! [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-16965) - Letty Bromenschenkel says August 17, 2024 at 5:56 am @Elena Szeliga, possible Bok Choy or Red cabbage, or ? Personal preference, I would not want to give up any type of cabbage and would even favor the red cabbage. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-17871) - Elena Szeliga says August 18, 2024 at 11:23 am I've never tried it with bok choy, but red cabbage works great! Feel free to experiment 🙂 14. Kari says January 20, 2021 at 11:03 pm  Never thought of lemon juice. We use vinegar instead of lemon juice. It's added right at the end, and it makes it borsch over vegetable soup for me since that's what I grew up with. I also like to throw peas in my borsch. But other than that, I make mine exactly like you. I just had a delicious bowl and decided to see how others were making their borsch. Also, the sour cream is a must for me. I am vegan, but I have a sour cream recipe that tastes exactly the same as the dairy version, and it adds that extra tanginess and creaminess that I love. My husband enjoys his without the sour cream. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-16888) - Elena Szeliga says January 21, 2021 at 2:50 pm Hi Kari, thank you for your feedback! Adding some plant-based protein like peas or beans is a great idea! Also, lemon juice can be substituted for vinegar. They both just add a little acid to intensify the ruby color of the beets. [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-16891) 15. Alina says September 01, 2020 at 5:12 pm Do you peel the beets first? [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-16370) - Elena Szeliga says September 01, 2020 at 8:38 pm Hi Alina, yes\! [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-16371) 16. Jean says August 24, 2020 at 11:18 am  Thank you for this wonderful recipe! I grow lots of beets every year, I love them. The first time making it I used beef broth and left out the potatoes. Made a big pot so I had some for the freezer, this time I will use vegetable broth and I’m sure it will be just as delicious. I think the sour cream and fresh dill takes it over the top\! [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-16336) - Elena Szeliga says August 24, 2020 at 3:44 pm Hi Jean, thank you so much for your feedback! I’m so happy to hear you enjoyed the vegetarian version of borscht just as much\! [Reply](https://happykitchen.rocks/russian-ukrainian-borsch/#comment-16339) 4\.88 from 48 votes ([38 ratings without comment](https://happykitchen.rocks/russian-ukrainian-borsch/)) ### Leave a Reply [Cancel reply](https://happykitchen.rocks/russian-ukrainian-borsch/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/)  ### Welcome\! I’m Elena, the voice behind HappyKitchen.Rocks. I share easy, tasty vegetarian and vegan recipes that make healthy cooking fun and stress-free. Enjoy\! 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*This easy one-pot **vegetarian borscht recipe** only takes 30 minutes to make! Delicious and wholesome winter beet soup full of nutrients makes for an easy lunch or weekday dinner.*  ## **What is Borscht?** Borscht is a **hearty beet soup** that is **loaded with a variety of vegetables** (largely in season during cold weather). It is **wholesome, flavorful, healthy** and perfect for the fall and winter seasons. There is nothing like a warming bowl of this purple-red hearty soup with a spoonful of sour cream on top. It makes you feel cozy and warm and makes your home smell awesome. No wonder it's a favorite in Slavic countries with their cold winters\! Borscht is **nutrient-dense** and yet very **comforting**, so I normally take more than one serving at a time (to be completely honest with you, I might have had two and a half bowls of it today). ## **Is It Borsch or Borscht?** Borscht (pronounced bawr-sch) is also spelled borch, borsch, borshch, borsht, bortsch, and борщ which are all different spellings of the same word. [Wikipedia](https://en.wikipedia.org/wiki/Borscht) says that the English spelling of the word "borscht" derives from Yiddish. Borscht is also known as barszcz (Polish), barščiai (Lithuanian) and borş (Romanian and Moldovan).  ## **When Should You Serve Russian Beet Soup?** Since you can make it in less than half an hour, the answer is "any time you want to!" It looks so **pretty** and is **festive** enough to serve it for holidays, **quick and simple** enough to enjoy for a **weekday meal**. In fact, in Slavic nations, it is a **traditional lunch dish** (as are many soups). While in some parts of the world soup is a winter staple, borscht is eaten **all year round** in Slavic households. There are many variations of it depending on what is in season. You can even make a delicious **[chilled borscht](https://natashaskitchen.com/holodnik-russian-cold-soup/)** in the summertime that uses buttermilk instead of broth as a base and is served with hard-boiled eggs. ## **Is Borscht Russian or Ukrainian?** Borsch **originates from Ukraine** but it became popular in Russia as well, having acquired new flavors and ways to cook it. It is considered both Russian and Ukrainian, with deep roots in cultures of both countries and becoming a beloved staple throughout Eastern Europe. **The main difference** is that in Ukraine you serve it with **pampushki** (Ukrainian garlic bread) and garlic-infused lard (**salo**). In Russia it is more common to eat vegetarian borscht and serve it **with rye bread**. It works great with [**spelt bread**](https://happykitchen.rocks/spelt-whole-grain-bread/) as well.  ## **What Does Borscht Taste Like?** This healthy beet soup has a distinct combination of **sweet and sour flavors**. The sweetness of beets is balanced with a little acidic note of either tomatoes or lemon juice (I use both). While some recipes use meat, I like to make my borscht vegan, or at least vegetarian. Many households across Eastern Europe do the same, making it a very **budget-friendly recipe**. ## **How Do You Make Borscht?** Each family has its own [**borscht recipe**](https://happykitchen.rocks/web-stories/easy-vegetarian-borscht-soup-story/). If you ask 1000 Ukrainian housewives about how to cook Ukrainian borscht, you will get 1000 different versions (and all of them will be delicious!). While there is no one authentic recipe, there are **traditional ingredients** (and they are combined in a variety of ways, so each pot has its own personality). Some add mushrooms, some beans, others smoked ham or fish. Borscht can be made with meat broth, may be **vegetarian or vegan**, may be with tomatoes or tomato paste, bell peppers, celery, and can even be eaten cold. Traditionally, first you make beef broth, then Ukrainian **"sofrito"** with julienned, diced or grinded veggies, then combine and add potatoes and cabbage. It whips up in just **half an hour** and is ready to go right away. Serve it with a spoonful of sour cream and chopped fresh dill. Season with salt and pepper to taste and enjoy it with a slice of toasted rye bread or [pampushki](https://tasteofartisan.com/pampushki/) (Ukrainian garlic bread)\! ## **What Are The Ingredients in Borscht?** The main ingredient is red beets! They are one of the most unreasonably underused root vegetables. Red beet has a number of [health benefits](https://www.organicfacts.net/health-benefits/vegetable/beets.html) being rich in nutrients and dietary fiber. Red beets give this soup its ruby color and sweetish flavor. To make it even more intensely colored I add lemon juice to the soup. While there are many variations, this recipe is our family's favorite. ### Vegetables for borscht - carrots - onions - red beets - potatoes - white cabbage - minced garlic  ### Additional ingredients - Vegetable oil (olive oil, sunflower oil, canola oil and avocado oil are perfect) - broth (I use vegetable broth) - bay leaves - lemon juice - tomato paste  ### Garnishes for borscht - chopped dill - sour cream to garnish - rye bread to serve - salt and black pepper to taste  ## Can You Make Borscht Vegan? To make your borscht **vegan**, simply omit the sour cream or [**use vegan substitutes**](https://veganhuggs.com/vegan-sour-cream-recipe/). As you can see, this healthy beet soup is loaded with veggies for delicious flavor\! ## **Why Is Beet Soup Healthy?** Borscht is **nutrient-dense** and can be a part of a calorie-**controlled diet.** It contains a variety of vegetables like carrots, onions, beet roots, cabbage and more. These veggies are rich in **antioxidants and vitamins.** This delicious beet soup even helps you regulate blood pressure and protects heart, liver and stomach. On top of that, this soup is **naturally gluten free** and **low in calories** and very easy to make vegan.  ## **Tips For Making This Healthy Vegetarian Borscht Recipe** ### How To Prepare Beets Beets will stain your hands, so be sure to wear kitchen gloves! The easiest way to prepare beets is to peel them and grate them in your food processor or on a grater. You can also cut them into fine slices. ###  How To Store Borscht Borscht can be stored in the **fridge** for **about 5 days** in an airtight container. The beet soup will stain plastic, so glass is best. Feel free to store it in the pot were it was cooked. **To reheat it**, **microwave** it in a bowl/plate or **warm in a pot on the stove**. **Yesterday's borscht tastes the best**, so it makes sense to make a big batch. The flavors intensify as they have time to combine and it's a dish that tastes better each time you serve a new bowl. ### How To Freeze Borscht After you make your beet soup, let it cool completely. Then ladle it into your storage bags. **Freeze it** in sealed bags or containers for **up to 2 months.** \*Keep in mind that potatoes and cabbage might change their texture after freezing. ### How To Prep Ahead & Save Time If you would like, you can **freeze the cooked "sofrito"** and use it every time you want to make borscht. ### How To Serve It Serve this vegetarian borscht with (vegan) sour cream and crusty rye bread. It's common to serve [**Russian pickled tomatoes**](https://happykitchen.rocks/russian-grandmas-pickled-tomatoes/) and [**Russian dill pickles**](https://happykitchen.rocks/russian-dill-pickles/) along with it. If you like it sour, try adding Georgian plum sauce ([**tkemali**](https://happykitchen.rocks/tkemali-georgian-plum-sauce-khmeli-suneli-seasoning-recipe/)) in your borsch to mix things up a bit.  ## Cook's Tips - Beets will **stain your hands** (and your cutting board), so be sure to wear **kitchen gloves**. - You can either **dice the carrots and beets** or **grate** them with a **[box grater](https://www.amazon.com/gp/product/B004YZENBY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004YZENBY&linkCode=as2&tag=httphappykroc-20&linkId=d22aa9b794efc16670eab636b8a43dbb)**. If you choose to dice them, use this [**veggie chopper**](https://www.amazon.com/gp/product/B07SVBY6BH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07SVBY6BH&linkCode=as2&tag=httphappykroc-20&linkId=f09e185a6c619cff7be74fa25592e07c) to save time. - Borscht can be stored in the fridge **for about 5 days**. To reheat it, microwave it in a bowl/plate or warm in a pot on the stove. Yesterday's borscht tastes the best, so it makes sense to make a **big batch**. - This soup is a perfect **ONE-POT** **meal prep meal** which only requires **30 minutes** to make! **Freeze it** in sealed bags or containers for up to **2 months.** Keep in mind that potatoes and cabbage might change their texture after freezing. - Alternatively, you can **freeze the cooked "sofrito"** and use it every time you want to make borscht. - Serve it with a spoonful of (vegan) **sour cream** and chopped **fresh dill**. Season with salt and pepper to taste and enjoy it with a slice of **toasted rye bread or** [**pampushki**](https://tasteofartisan.com/pampushki/) (Ukrainian garlic bread)\!  ## Recipe Variations - Use any of the following **vegetable oils** for sautéeing your veggies: olive, sunflower, canola or avocado oil. - You can skip the **potatoes** to make the soup **low carb**. - This soup is **traditionally made with beef broth.** You can use both beef and **vegetable broth** for this recipe. - Add **beans** or **mushrooms** to make the soup more **hearty**. - Some variations of borscht include **bell peppers, celery and tomatoes**. - Make **[chilled borscht](https://natashaskitchen.com/holodnik-russian-cold-soup/)** in summer using **buttermilk** instead of broth and serve it with hard-boiled **eggs**. **MAKE IT GLUTEN FREE:** Serve it with gluten-free bread or rye croutons. **MAKE IT VEGAN:** Skip the sour cream or use vegan substitutes. **MAKE IT QUICK:** Make the cooked "sofrito" in advance and freeze it, then use it every time you want to make borscht. **MAKE IT OIL-FREE**: Instead of sautéeing veggies in oil, add a bit of hot water/broth to the veggies and steam them. Add water as needed to keep the vegetables from sticking to the pot. Here is the full recipe (and a video recipe) of this vegan borscht for you to enjoy! If you can't see the video, disable your AdBlock for this page by clicking on the AdBlock button and selecting Don't run on this page. Let me know how you like the recipe in the comments down below. If you like it, make sure to give it a rating\!  ## **Recipes similar to vegetarian borscht soup** - **[Sweet potato lentil soup](https://happykitchen.rocks/sweet-potato-lentil-soup/)** - [**Roasted butternut squash soup**](https://happykitchen.rocks/roasted-butternut-squash-soup/) - [**Vegan rice noodle ramen**](https://happykitchen.rocks/healthy-ramen-with-rice-noodles-tofu-and-veggies/) - [**Vegan minestrone**](https://happykitchen.rocks/vegan-minestrone/) - **[Roasted carrot soup](https://happykitchen.rocks/vegan-roasted-carrot-soup-lentils/)** - **[Pumpkin soup](https://happykitchen.rocks/easy-pumpkin-soup-millet/)** This easy one-pot vegetarian Russian Borscht recipe only takes 30 minutes to make! Delicious and wholesome winter soup full of nutrients\! Course Soup Cuisine Russian, Ukrainian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 8 servings Calories 75kcal \$5 - ▢ 2 tablespoons vegetable oil olive, sunflower, canola or avocado oil - ▢ 1 medium-sized onion - ▢ 2 medium-sized carrots - ▢ 2 medium-sized red beets - ▢ 2 qt or 2 liters vegetable broth - ▢ 2 potatoes - ▢ ¼ white cabbage - ▢ 2 bay leaves - ▢ 2 tablespoons lemon juice - ▢ 2 tablespoons tomato paste - ▢ 2 cloves garlic minced - ▢ 4 tablespoons fresh dill chopped - ▢ salt and black pepper to taste - ▢ (vegan) sour cream to garnish - ▢ rye bread to serve - Dice your onion, carrots, beets, potatoes and chop cabbage. Use this [**veggie chopper**](https://www.amazon.com/gp/product/B07SVBY6BH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07SVBY6BH&linkCode=as2&tag=httphappykroc-20&linkId=f09e185a6c619cff7be74fa25592e07c) to save time. You can also grate your carrots and beets with a [**box grater**](https://www.amazon.com/gp/product/B004YZENBY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004YZENBY&linkCode=as2&tag=httphappykroc-20&linkId=d22aa9b794efc16670eab636b8a43dbb).  - Heat a large pot or Dutch oven over medium high heat. Add vegetable oil, diced onions, carrots and beets and sautée for about 5 minutes, stirring often.  - Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.  - Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.  - Garnish with a spoonful of (vegan) sour cream and more fresh dill. Serve with rye bread. Enjoy\!  ## Cook’s Tips - Beets will **stain your hands** (and your cutting board), so be sure to wear **kitchen gloves**. - You can either **dice the carrots and beets** or **grate** them with a **[box grater](https://www.amazon.com/gp/product/B004YZENBY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004YZENBY&linkCode=as2&tag=httphappykroc-20&linkId=d22aa9b794efc16670eab636b8a43dbb)**. If you choose to dice them, use this [**veggie chopper**](https://www.amazon.com/gp/product/B07SVBY6BH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07SVBY6BH&linkCode=as2&tag=httphappykroc-20&linkId=f09e185a6c619cff7be74fa25592e07c) to save time. - Borscht can be stored in the fridge **for about 5 days**. To reheat it, microwave it in a bowl/plate or warm in a pot on the stove. Yesterday's borscht tastes the best, so it makes sense to make a **big batch**. - This soup is a perfect **ONE-POT** **meal prep meal** which only requires **30 minutes** to make! **Freeze it** in sealed bags or containers for up to **2 months.** Keep in mind that potatoes and cabbage might change their texture after freezing. - Alternatively, you can **freeze the cooked “sofrito”** and use it every time you want to make borscht. - Serve it with a spoonful of (vegan) **sour cream** and chopped **fresh dill**. Season with salt and pepper to taste and enjoy it with a slice of **toasted rye bread or** [**pampushki**](https://tasteofartisan.com/pampushki/) (Ukrainian garlic bread)\! ## Recipe Variations - Use any of the following **vegetable oils** for sautéeing your veggies: olive, sunflower, canola or avocado oil. - You can skip the **potatoes** to make the soup **low carb**. - This soup is **traditionally made with beef broth.** You can use both beef and **vegetable broth** for this recipe. - Add **beans** or **mushrooms** to make the soup more **hearty**. - Some variations of borscht include **bell peppers, celery and tomatoes**. - Make **[chilled borscht](https://natashaskitchen.com/holodnik-russian-cold-soup/)** in summer using **buttermilk** instead of broth and serve it with hard-boiled **eggs**. **MAKE IT GLUTEN FREE:** Serve it with gluten-free bread or rye croutons. **MAKE IT VEGAN:** Skip the sour cream or use vegan substitutes. **MAKE IT QUICK:** Make the cooked “sofrito” in advance and freeze it, then use it every time you want to make borscht. **MAKE IT OIL-FREE**: Instead of sautéeing veggies in oil, add a bit of hot water/broth to the veggies and steam them. Add ater aas needed to keep the vegetables from sticking to the pot. [](https://www.amazon.com/dp/B07SH4WTXP?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B00009ZK08?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B07SVBY6BH?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B085VMWW5D?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B088DQNG17?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B07ZLDJDJT?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) [](https://www.amazon.com/dp/B00HHLNRVE?tag=httphappykroc-20&linkCode=ogi&th=1&psc=1) Calories: 75kcal \| Carbohydrates: 11g \| Protein: 1g \| Fat: 4g \| Saturated Fat: 3g \| Sodium: 1010mg \| Potassium: 224mg \| Fiber: 2g \| Sugar: 6g \| Vitamin A: 3163IU \| Vitamin C: 16mg \| Calcium: 26mg \| Iron: 1mg