🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 69 (from laksa002)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa069.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://immigrantstable.com/vegetarian-ukrainian-borscht/\')), getAhrefsUnparsedNoserviceFromURL(\'https://immigrantstable.com/vegetarian-ukrainian-borscht/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/","crawl_time":1775539303,"first_indexed_time":1605989681,"http_code":200,"src_unparsed":"com,immigrantstable!\/vegetarian-ukrainian-borscht\/ s443","src_root_hash":"4603170570410820469","history_drop_reason":null,"meta_title":"Vegetarian Ukrainian Borscht : At the Immigrant's Table","meta_descriptions":["Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it, a perfect balance of tartness and sweetness."],"attrs_boilerpipe_text":"Borscht recipes are a dime a dozen.\nThis may not be the smartest thing to tell you at the beginning of a post giving you yet another borscht recipe. But it's the truth - each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets.\nAnd today, I'd like to share with you G's father's vegetarian Ukrainian borscht.\nI told you about\nTerry\nbefore. Along with his cucumber salad and piles of books on the dining room table, this borscht was one of the first things about G I discovered, one of the first things that told me I belong with the boy sitting across me at dinner. One of the first things that made me feel at home in the blue house on Queenston.\nThough so different from the borscht we make at home, Terry's vegetarian Ukrainian borscht was a creation so rooted in tradition, so mired in generations of life off the land and your pantry, that it sang to me in its own way. Though so different from what I thought was right, I was surprised to see that Terry's borscht wasn't wrong.\nAnd perhaps, that was the first step on the road to my becoming a more open-minded, accepting adult (ha!....)\nTerry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the\nbeets\n, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. It's vegan and gluten-free, but no self-respecting Ukrainian would dream of eating it without a generous dollop of sour cream. In short, it's a borscht recipe that deserves to be made a part of\nyour regular soup\nrepertoire.\nI've been planning on sharing with you Terry's vegetarian Ukrainian borscht recipe for a year now. So this\nChristmas\n, when everyone but Terry and I went to watch the new\nStar Wars,\n I watched him make it. I followed his movements closely as he chopped onions, and as he added vegetables to the pot, and as he measured out his vinegar. I couldn't help myself and added a few additions of my own - fresh dill instead of dry, a bay leaf and some allspice. But mostly, I watched Terry, and I memorized.\nSo when I came home, I immediately set to work on making Terry's Ukrainian vegetarian borscht. Amidst unpacked suitcases and bags of groceries, I stood at the counter chopping beets and steaming up my windows. I sang Russian songs and danced a little. I felt joy.\nWhen I had my first taste of this soup, I knew I nailed it. This was it, Terry's mythical vegetarian Ukrainian borscht. With this recipe, I fell in love with G; with this recipe, I knew I could cement his love to me. I\nladled out soup\nand dropped a dollop of sour cream into his bowl, sprinkling fresh dill on top.\nI carried the bowls triumphantly over to the kitchen, setting them on the inlaid mosaic table in the living room. I gave G a spoon and watched the smile spread on his face as he had his first sip. I rejoiced as he nodded solemnly, savouring each bite, each carefully selected seasoning, each note.\nAnd then I sat there in horror as he said the next few words, my jaw dropping with each syllable:\n\"But you know, my dad always cuts his vegetables into matchsticks, as they do in Western Ukraine. This is how you know this borscht was made by an insolent Eastern conqueror.\"\nTrust me though - what this borscht lacks in authenticity, it more than makes up for in flavour and ease of preparation. Whether you chop your vegetables into a fine dice, or carefully cut them into matchsticks, this borscht deserves to be made. Promise me that.\nIf you are looking for more\nRussian recipe\ninspiration, then you’re in luck! I will be taking over the\nHuffington Post Canada Living Instagram account\n all of this week, and showcasing some of my favourite Russian and Israeli recipes! Please follow my #huffposttakeover exploits over on the\nHuffPost Canada Living Instagram\n, January 18 to 22!\nRecipe\nTried and loved this recipe? Please leave a 5-star review below!\nYour reviews mean a lot to me, so if you've got any questions, please let me know in a comment.\nKsenia Prints\nTerry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.\n4.32\nfrom\n16\nvotes\nPrep Time\n15\nminutes\nCook Time\n1\nhour\nTotal Time\n1\nhour\n15\nminutes\nCourse\nSoup\nCuisine\nUkrainian\nServings\n8\nservings\nCalories\n87\nkcal\n2\nbeets\npeeled and diced into small cubes\n1\nlarge onion\npeeled and diced into small cubes\n4\ngarlic cloves\nminced\nTwo carrots\npeeled and diced into small cubes\n6\ncups\nwater\n2\npotatoes\npeeled and diced into small cubes\n2\ncups\nchopped frozen vegetables mix\nor 1 cup frozen green peas\nBay leaf\n5\nwhole allspice\nWhite vinegar\nto taste (start with ⅛ cup and add as needed)\nSalt & pepper to taste\nDill\nfresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill)\nFresh parsley and\/or cilantro\noptional\nSour cream\noptional\nAdd vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed.\nYou can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.\nCalories:\n87\nkcal\nCarbohydrates:\n19\ng\nProtein:\n3\ng\nFat:\n0.3\ng\nSaturated Fat:\n0.1\ng\nPolyunsaturated Fat:\n0.1\ng\nMonounsaturated Fat:\n0.02\ng\nSodium:\n50\nmg\nPotassium:\n414\nmg\nFiber:\n4\ng\nSugar:\n2\ng\nVitamin A:\n2319\nIU\nVitamin C:\n18\nmg\nCalcium:\n33\nmg\nIron:\n1\nmg\nComment + Rate Below!\nFind us @immigrantstable","attrs_markdown":"[At the Immigrant's Table](https:\/\/immigrantstable.com\/)\n\n- [Home](https:\/\/immigrantstable.com\/)\n- [About me](https:\/\/immigrantstable.com\/about\/)\n  - [Contact](https:\/\/immigrantstable.com\/contact\/)\n  - [Privacy Policy](https:\/\/immigrantstable.com\/privacy-policy\/)\n- [Shop](https:\/\/immigrantstable.com\/the-middle-eastern-small-plates-e-book\/)\n- [Travel](https:\/\/immigrantstable.com\/travel\/)\n- [Jewish Recipes](https:\/\/immigrantstable.com\/immigrant-cuisine\/jewish-recipes\/)\n- [Russian and Ukrainian Recipes](https:\/\/immigrantstable.com\/immigrant-cuisine\/russian-cuisine\/)\n- [Main Course Recipes](https:\/\/immigrantstable.com\/by-course\/mains\/)\n- [Healthy Side Dishes](https:\/\/immigrantstable.com\/by-course\/sides\/)\n- [Dessert Recipes](https:\/\/immigrantstable.com\/by-course\/desserts\/)\n- [Travel](https:\/\/immigrantstable.com\/travel\/)\n- [Gluten-free Recipes](https:\/\/immigrantstable.com\/by-dietary-restriction\/gluten-free\/)\n- [Paleo recipes](https:\/\/immigrantstable.com\/by-dietary-restriction\/paleo\/)\n- [Vegan recipes](https:\/\/immigrantstable.com\/by-dietary-restriction\/vegan\/)\n\n[![go to homepage](https:\/\/immigrantstable.com\/wp-content\/uploads\/2025\/03\/Immigrants-table-logo-167.png)](https:\/\/immigrantstable.com\/)\n\n- [About Me](https:\/\/immigrantstable.com\/about\/)\n- [Recipes](https:\/\/immigrantstable.com\/recipe-index\/)\n- [Cookbook](https:\/\/immigrantstable.com\/at-the-immigrants-table-ebook\/)\n- [Travel](https:\/\/immigrantstable.com\/travel\/)\n- [Collaborate](https:\/\/immigrantstable.com\/services\/)\n\n[![Homepage link](https:\/\/immigrantstable.com\/wp-content\/uploads\/2025\/03\/Immigrants-table-logo-167.png)](https:\/\/immigrantstable.com\/)\n\n- [About Me](https:\/\/immigrantstable.com\/about\/)\n- [Recipes](https:\/\/immigrantstable.com\/recipe-index\/)\n- [Cookbook](https:\/\/immigrantstable.com\/at-the-immigrants-table-ebook\/)\n- [Travel](https:\/\/immigrantstable.com\/travel\/)\n- [Collaborate](https:\/\/immigrantstable.com\/services\/)\n\n[×](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/)\n\n[Home](https:\/\/immigrantstable.com\/) » [Recipes](https:\/\/immigrantstable.com\/recipe-index\/) » [Recipes](https:\/\/immigrantstable.com\/all-recipes\/)\n\n# Vegetarian Ukrainian Borscht\nBy: [kseniaprints](https:\/\/immigrantstable.com\/about) · Updated: Mar 24, 2026 · This post may contain affiliate links.\n\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F%3Futm_source%3Dfacebook%26utm_medium%3Dsocial%26utm_campaign%3Dgrow-social-pro&t=Vegetarian%20Ukrainian%20Borscht \"Share on Facebook\")\n- Pinterest\n- [Flipboard](https:\/\/share.flipboard.com\/bookmarklet\/popout?v=2&url=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F%3Futm_source%3Dflipboard%26utm_medium%3Dsocial%26utm_campaign%3Dgrow-social-pro&title=Vegetarian%20Ukrainian%20Borscht \"Share on Flipboard\")\n- [X](https:\/\/x.com\/intent\/tweet?text=Vegetarian%20Ukrainian%20Borscht&url=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F%3Futm_source%3Dtwitter%26utm_medium%3Dsocial%26utm_campaign%3Dgrow-social-pro&via=immigrantstable \"Share on X\")\n\n[Jump to Recipe](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/#recipe)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F&media=https%3A%2F%2Fimmigrantstable.com%2Fwp-content%2Fuploads%2F2016%2F01%2FUkrainian-borscht13.jpg&description=Vegetarian+Ukrainian+borscht&is_video=false)\n\n![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht13.jpg) Borscht recipes are a dime a dozen.  \n This may not be the smartest thing to tell you at the beginning of a post giving you yet another borscht recipe. But it's the truth - each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets.  \n And today, I'd like to share with you G's father's vegetarian Ukrainian borscht.\n\n![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht3.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht10.jpg)\n\nI told you about [Terry](https:\/\/immigrantstable.com\/2015\/01\/05\/ukrainian-cucumber-salad\/) before. Along with his cucumber salad and piles of books on the dining room table, this borscht was one of the first things about G I discovered, one of the first things that told me I belong with the boy sitting across me at dinner. One of the first things that made me feel at home in the blue house on Queenston.\n\nThough so different from the borscht we make at home, Terry's vegetarian Ukrainian borscht was a creation so rooted in tradition, so mired in generations of life off the land and your pantry, that it sang to me in its own way. Though so different from what I thought was right, I was surprised to see that Terry's borscht wasn't wrong. *And perhaps, that was the first step on the road to my becoming a more open-minded, accepting adult (ha!....)*\n\n![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht5.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht7.jpg)\n\nTerry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the [beets](https:\/\/immigrantstable.com\/icelandic-pickled-beets\/), and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. It's vegan and gluten-free, but no self-respecting Ukrainian would dream of eating it without a generous dollop of sour cream. In short, it's a borscht recipe that deserves to be made a part of [your regular soup](https:\/\/immigrantstable.com\/ukha-russian-fish-soup\/) repertoire.\n\nI've been planning on sharing with you Terry's vegetarian Ukrainian borscht recipe for a year now. So this [Christmas](https:\/\/immigrantstable.com\/christmas\/ \"Christmas\"), when everyone but Terry and I went to watch the new *Star Wars,* I watched him make it. I followed his movements closely as he chopped onions, and as he added vegetables to the pot, and as he measured out his vinegar. I couldn't help myself and added a few additions of my own - fresh dill instead of dry, a bay leaf and some allspice. But mostly, I watched Terry, and I memorized.\n\n![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht6.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht11.jpg)So when I came home, I immediately set to work on making Terry's Ukrainian vegetarian borscht. Amidst unpacked suitcases and bags of groceries, I stood at the counter chopping beets and steaming up my windows. I sang Russian songs and danced a little. I felt joy.\n\nWhen I had my first taste of this soup, I knew I nailed it. This was it, Terry's mythical vegetarian Ukrainian borscht. With this recipe, I fell in love with G; with this recipe, I knew I could cement his love to me. I [ladled out soup](https:\/\/immigrantstable.com\/moqueca-recipe\/) and dropped a dollop of sour cream into his bowl, sprinkling fresh dill on top.\n\nI carried the bowls triumphantly over to the kitchen, setting them on the inlaid mosaic table in the living room. I gave G a spoon and watched the smile spread on his face as he had his first sip. I rejoiced as he nodded solemnly, savouring each bite, each carefully selected seasoning, each note.\n\n![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht1.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht9.jpg)\n\nAnd then I sat there in horror as he said the next few words, my jaw dropping with each syllable:\n\n\"But you know, my dad always cuts his vegetables into matchsticks, as they do in Western Ukraine. This is how you know this borscht was made by an insolent Eastern conqueror.\"\n\nTrust me though - what this borscht lacks in authenticity, it more than makes up for in flavour and ease of preparation. Whether you chop your vegetables into a fine dice, or carefully cut them into matchsticks, this borscht deserves to be made. Promise me that.\n\n*If you are looking for more [Russian recipe](https:\/\/immigrantstable.com\/russian-vinaigrette-salad-root-vegetable-salad\/) inspiration, then you’re in luck! I will be taking over the [Huffington Post Canada Living Instagram account](https:\/\/www.instagram.com\/huffpostcaliving\/) all of this week, and showcasing some of my favourite Russian and Israeli recipes! Please follow my \\#huffposttakeover exploits over on the [HuffPost Canada Living Instagram](https:\/\/www.instagram.com\/huffpostcaliving\/), January 18 to 22\\!*\n\n![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht12.jpg)\n\n## Recipe\n**Tried and loved this recipe? Please leave a 5-star review below\\!** Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.\n\n[![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht13-360x360.jpg)](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht13.jpg)\n\n## Vegetarian Ukrainian borscht\n[Ksenia Prints](https:\/\/immigrantstable.com\/about\/)\n\nTerry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.\n\n4\\.32 from 16 votes\n\n[Print Recipe](https:\/\/immigrantstable.com\/wprm_print\/vegetarian-ukrainian-borscht)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F&media=https%3A%2F%2Fimmigrantstable.com%2Fwp-content%2Fuploads%2F2016%2F01%2FUkrainian-borscht13.jpg&description=Vegetarian+Ukrainian+borscht&is_video=false)\n\n[Save](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/)\n\n[Saved Recipe\\!](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/)\n\nCook Mode\n\nPrevent your screen from going to sleep\n\nPrep Time 15 minutes mins\n\nCook Time 1 hour hr\n\nTotal Time 1 hour hr 15 minutes mins\n\nCourse Soup\n\nCuisine Ukrainian\n\nServings 8 servings\n\nCalories 87 kcal\n\n### Ingredients 1x 2x 3x\n- 2 beets peeled and diced into small cubes\n- 1 large onion peeled and diced into small cubes\n- 4 garlic cloves minced\n- Two carrots peeled and diced into small cubes\n- 6 cups water\n- 2 potatoes peeled and diced into small cubes\n- 2 cups chopped frozen vegetables mix or 1 cup frozen green peas\n- [Bay leaf](https:\/\/amzn.to\/3Aczs4x)\n- 5 whole allspice\n- [White vinegar](https:\/\/www.amazon.com\/Lucys-Family-Owned-Distilled-Vinegar\/dp\/B07985NMQD?crid=3453UR8JWP4AE&keywords=white+vinegar&qid=1688482856&sprefix=white+vin%2Caps%2C141&sr=8-5&linkCode=ll1&tag=attheimmstab-20&linkId=07e6cb47ac6d056581fc68cdea83205d&language=en_US&ref_=as_li_ss_tl) to taste (start with ⅛ cup and add as needed)\n- Salt & pepper to taste\n- Dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill)\n- Fresh parsley and\/or cilantro optional\n- Sour cream optional\n\n### Instructions\n- Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed.\n- You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.\n\n### Nutrition\nCalories: 87kcalCarbohydrates: 19gProtein: 3gFat: 0\\.3gSaturated Fat: 0\\.1gPolyunsaturated Fat: 0\\.1gMonounsaturated Fat: 0\\.02gSodium: 50mgPotassium: 414mgFiber: 4gSugar: 2gVitamin A: 2319IUVitamin C: 18mgCalcium: 33mgIron: 1mg\n\nTried this recipe?Comment + Rate Below\\!\n\nConnect on Instagram\\!Find us @immigrantstable\n\n## More Recipes\n- [![Falafel balls on a plate, topped with sauce, sliced jalapeños, cilantro, and lime wedges.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2026\/03\/Jalapeno-Poppers-Stuffed-Matzo-Balls-THUMBNAIL-360x360.jpg)Jalapeno Poppers Stuffed Matzo Balls](https:\/\/immigrantstable.com\/jalapeno-poppers-stuffed-matzo-balls\/)\n- [![A slice of tiramisu topped with chocolate shavings on a plate with a fork.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2026\/03\/Matzo-Icebox-Cake-THUMBNAIL-360x360.jpg)No-Bake Passover Matzo Icebox Cake](https:\/\/immigrantstable.com\/matzo-icebox-cake-passover\/)\n- [![Lemon poppy seed loaf with white frosting and lemon zest, on a cooling rack with a lemon and milk in background.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2026\/03\/Lemon-Poppy-Seed-Loaf-Cake-THUMBNAIL-360x360.jpg)Gluten-Free Lemon Poppy Seed Loaf Cake](https:\/\/immigrantstable.com\/gluten-free-lemon-poppy-seed-loaf-cake\/)\n- [![Lemon loaf cake with icing, sliced almonds, and lemon slices on top, on a wooden board.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2026\/03\/Almond-Flour-Lemon-Bread-THUMBNAIL-360x360.jpg)Moist Almond Flour Lemon Bread](https:\/\/immigrantstable.com\/almond-flour-lemon-bread\/)\n\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F%3Futm_source%3Dfacebook%26utm_medium%3Dsocial%26utm_campaign%3Dgrow-social-pro&t=Vegetarian%20Ukrainian%20Borscht \"Share on Facebook\")\n- Pinterest\n- [Flipboard](https:\/\/share.flipboard.com\/bookmarklet\/popout?v=2&url=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F%3Futm_source%3Dflipboard%26utm_medium%3Dsocial%26utm_campaign%3Dgrow-social-pro&title=Vegetarian%20Ukrainian%20Borscht \"Share on Flipboard\")\n- [X](https:\/\/x.com\/intent\/tweet?text=Vegetarian%20Ukrainian%20Borscht&url=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F%3Futm_source%3Dtwitter%26utm_medium%3Dsocial%26utm_campaign%3Dgrow-social-pro&via=immigrantstable \"Share on X\")\n\n![selfie](https:\/\/immigrantstable.com\/wp-content\/uploads\/2024\/02\/Ksenia-new-profile.jpg)\n\n### About Ksenia\nWelcome to At The Immigrant's Table! I blend my immigrant roots with modern diets, crafting recipes that take you on a global kitchen adventure. As a food blogger and photographer, I'm dedicated to making international cuisine both healthy and accessible. Let's embark on a culinary journey that bridges cultures and introduces a world of flavors right into your home. [Read more...](https:\/\/immigrantstable.com\/about)\n\n### Comments\n1. Elena says\n   \n   January 18, 2016 at 12:30 pm\n   \n   ![5 stars](https:\/\/immigrantstable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Interesting version! I will try it next time! Where did you get your spoons from? My grandmother has exactly the same 🙂\n   \n   [Reply](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/#comment-66744)\n   - kseniaprints says\n     \n     January 21, 2016 at 7:21 am\n     \n     The spoons seem to be a common question thread 😉 They're from Russia, from my mom- she passed them onto me when I left home. I have a few other favourite heirloom cutlery sets like that, but I don't usually showcase them... Maybe I should\\!\n2. Irene says\n   \n   January 18, 2016 at 12:37 pm\n   \n   Thank you for sharing this borcst recipe, I have never made a vegetarian version. I love the photos that you toke, the cutlery is almost identical to mine! Are yours from Russia? My mother's family bought them for her as a gift when she was visiting many years ago.\n   \n   [Reply](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/#comment-66745)\n   - kseniaprints says\n     \n     January 21, 2016 at 7:22 am\n     \n     They sure are, Irene! They're from my mom - she passed them onto me when I left home. I have a few other favourite heirloom cutlery sets like that, but I don't usually showcase them... Maybe I should\\!\n   - Irene Pasnak says\n     \n     January 21, 2016 at 7:30 am\n     \n     Please do showcase them, there are so many beautiful pieces from Russia. My mother even brought back a full sized samovar. I am not sure if there is a specific name for the beautiful midnight blue and gold china that is popular in Russia, so lovely also.\n   - kseniaprints says\n     \n     January 21, 2016 at 7:45 am\n     \n     My grandma has that china as well\\!\n3. Kellie MacMillan says\n   \n   January 18, 2016 at 2:16 pm\n   \n   Sounds like an awesome recipe. The line ' an insolent Eastern conqueror' was G teasing you? I'm not sure what the line means ( I guess I'm missing the historical reference) but it sounded sort of funny.\n   \n   I loved your first line about recipes being a dime a dozen. I'm working on a very simple recipe that's in the same category. There are recipes for it everywhere and I can't come up with a good title. Seeing the way you worked this recipe with a story reminds me of what a great and personal job we as bloggers have. I truly love how you wove it all together yet again with your verbal artistry. Great job.\n   \n   [Reply](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/#comment-66749)\n   - kseniaprints says\n     \n     January 21, 2016 at 7:26 am\n     \n     It's definitely a tease - a reference to the tensions (and outright war) that has been going on between Russian and Ukraine for ages. Ukraine is fairly divided in its allegiances - Eastern Ukraine supports Russia more, while the West is for independence. Of course, this is a VERY GENERALIZED statement to describe a very complex issue... Hope I don't get any hate mail from this\\!  \n      Kellie, I think it's these simple recipes that resonate with people the most. Sure, beautiful, elaborate cakes get clicks on Pinterest and Instagram.... But people go back and search and organically end up at those recipes that are simple: eggs, cabbage, soup... The list goes on. I can't wait to see what your \"simple\" recipe is\\!\n4. Madeline says\n   \n   January 19, 2016 at 10:37 am\n   \n   I don't think I've ever had borscht, but it sounds and looks absolutely delicious!\\!\n   \n   [Reply](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/#comment-66777)\n   - kseniaprints says\n     \n     January 21, 2016 at 7:26 am\n     \n     Madeline, it's incredible simple - and it will change what you think of Russian food and possibly, beets in general! I love it.\n5. Berta says\n   \n   January 21, 2016 at 3:33 pm\n   \n   I love stories like these from you! You are the best food-storyteller!\\!\n   \n   [Reply](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/#comment-66868)\n   - kseniaprints says\n     \n     January 26, 2016 at 7:32 am\n     \n     I thought this one should resonate with you 🙂 Thank you for your support, Berta - it makes writing these posts worthwhile.\n6. ss says\n   \n   November 06, 2020 at 2:14 pm\n   \n   You say to add vinegar \"to taste\" but if this is the first time ever making borscht, what \"taste\" should one be after? How sour... how much is too much?\n   \n   [Reply](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/#comment-85519)\n   - kseniaprints says\n     \n     November 06, 2020 at 3:01 pm\n     \n     Just a little! You're not looking to make pickles, but there should be a pleasant tangy taste. I would start with one teaspoon and increase as needed.\n7. Renan says\n   \n   May 21, 2021 at 1:42 pm\n   \n   ![5 stars](https:\/\/immigrantstable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Delicious recipe! I just made it and it was soooo nostalgic of my time in Poland! I would like to visit Ukraine some day. Tomorrow I'm gonna eat it while rooting for Ukraine on Eurovision\\!\n   \n   [Reply](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/#comment-86719)\n   - MARCIA Lynn FELDMANN says\n     \n     January 02, 2026 at 1:40 am\n     \n     My dad's parents were from Ukraine. When he made borscht, he took the beets right out of his garden. He used sugar and sour salt instead of vinegar. It was the most beautiful colored soup I have ever seen. Cabbage and onions were the only veggies in it. I'm sure there are many variations of Borscht out there. I'm excited to try yours\\!\n   - kseniaprints says\n     \n     January 02, 2026 at 8:23 pm\n     \n     Thank you for sharing your story!!! I love the sour salt idea. I've never had a borscht with only cabbage and onions (and of course, beets), but I love the simplicity of it\\!\n8. Arelyn says\n   \n   October 13, 2021 at 8:30 pm\n   \n   ![5 stars](https:\/\/immigrantstable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    We made this tonight! It came out lovely. The color was so rich and the flavor was perfect.\n   \n   [Reply](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/#comment-87151)\n   - kseniaprints says\n     \n     October 16, 2021 at 8:52 am\n     \n     It's such a good, easy soup\\!\n9. Julia says\n   \n   January 12, 2026 at 10:55 pm\n   \n   Hi just wondering prepaid time can be 15 minutes when there are so many veggies to peel and dice?\n   \n   [Reply](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/#comment-94350)\n   - kseniaprints says\n     \n     January 19, 2026 at 6:45 pm\n     \n     I don't count that as part of the prep as each person dices at their own pace.\n\n![A woman cutting a pumpkin in a kitchen while preparing healthy international recipes.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2024\/02\/Ksenia-new-profile.jpg)\n\n**Privet, I am Ksenia Prints\\!** I help adventurous home cooks explore the world through healthy international recipes.\n\n[More about me →](https:\/\/immigrantstable.com\/about)\n\n## Footer\nSEEN ON\n\n![as seen on promo graphic](https:\/\/immigrantstable.com\/wp-content\/uploads\/2024\/02\/Untitled-1.jpg)\n\n[↑ back to top](https:\/\/immigrantstable.com\/vegetarian-ukrainian-borscht\/)\n\n### About\n- [About me](https:\/\/immigrantstable.com\/about\/#.X1jTcvJ7n2Q)\n- [Privacy Policy](https:\/\/immigrantstable.com\/privacy-policy)\n\n### Newsletter\n- [Sign Up\\!](https:\/\/immigrantstable.kit.com\/signup) for emails and updates\n\n### Contact\n- [Contact](https:\/\/immigrantstable.com\/about\/contact\/)\n- [Services](https:\/\/immigrantstable.com\/services)\n- [Media Kit](https:\/\/immigrantstable.com\/wp-content\/uploads\/2020\/12\/At-the-Immigrants-Table-Media-Kit-full-size.pdf)\n- [FAQ](https:\/\/immigrantstable.com\/faq)\n\nAs an Amazon Associate I earn from qualifying purchases. This site occasionally uses stock photos from [Depositphotos](https:\/\/depositphotos.com\/).\n\n**This site is owned and operated by **[Prints Media](http:\/\/kseniaprints.com\/)**.** **Copyright © 2025 At the Immigrant's Table. All rights reserved**.\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht13.jpg) Borscht recipes are a dime a dozen.  \n This may not be the smartest thing to tell you at the beginning of a post giving you yet another borscht recipe. But it's the truth - each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets.  \n And today, I'd like to share with you G's father's vegetarian Ukrainian borscht.\n\n![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht3.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht10.jpg)\n\nI told you about [Terry](https:\/\/immigrantstable.com\/2015\/01\/05\/ukrainian-cucumber-salad\/) before. Along with his cucumber salad and piles of books on the dining room table, this borscht was one of the first things about G I discovered, one of the first things that told me I belong with the boy sitting across me at dinner. One of the first things that made me feel at home in the blue house on Queenston.\n\nThough so different from the borscht we make at home, Terry's vegetarian Ukrainian borscht was a creation so rooted in tradition, so mired in generations of life off the land and your pantry, that it sang to me in its own way. Though so different from what I thought was right, I was surprised to see that Terry's borscht wasn't wrong. *And perhaps, that was the first step on the road to my becoming a more open-minded, accepting adult (ha!....)*\n\n![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht5.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht7.jpg)\n\nTerry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the [beets](https:\/\/immigrantstable.com\/icelandic-pickled-beets\/), and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. It's vegan and gluten-free, but no self-respecting Ukrainian would dream of eating it without a generous dollop of sour cream. In short, it's a borscht recipe that deserves to be made a part of [your regular soup](https:\/\/immigrantstable.com\/ukha-russian-fish-soup\/) repertoire.\n\nI've been planning on sharing with you Terry's vegetarian Ukrainian borscht recipe for a year now. So this [Christmas](https:\/\/immigrantstable.com\/christmas\/ \"Christmas\"), when everyone but Terry and I went to watch the new *Star Wars,* I watched him make it. I followed his movements closely as he chopped onions, and as he added vegetables to the pot, and as he measured out his vinegar. I couldn't help myself and added a few additions of my own - fresh dill instead of dry, a bay leaf and some allspice. But mostly, I watched Terry, and I memorized.\n\n![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht6.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht11.jpg)So when I came home, I immediately set to work on making Terry's Ukrainian vegetarian borscht. Amidst unpacked suitcases and bags of groceries, I stood at the counter chopping beets and steaming up my windows. I sang Russian songs and danced a little. I felt joy.\n\nWhen I had my first taste of this soup, I knew I nailed it. This was it, Terry's mythical vegetarian Ukrainian borscht. With this recipe, I fell in love with G; with this recipe, I knew I could cement his love to me. I [ladled out soup](https:\/\/immigrantstable.com\/moqueca-recipe\/) and dropped a dollop of sour cream into his bowl, sprinkling fresh dill on top.\n\nI carried the bowls triumphantly over to the kitchen, setting them on the inlaid mosaic table in the living room. I gave G a spoon and watched the smile spread on his face as he had his first sip. I rejoiced as he nodded solemnly, savouring each bite, each carefully selected seasoning, each note.\n\n![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht1.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht9.jpg)\n\nAnd then I sat there in horror as he said the next few words, my jaw dropping with each syllable:\n\n\"But you know, my dad always cuts his vegetables into matchsticks, as they do in Western Ukraine. This is how you know this borscht was made by an insolent Eastern conqueror.\"\n\nTrust me though - what this borscht lacks in authenticity, it more than makes up for in flavour and ease of preparation. Whether you chop your vegetables into a fine dice, or carefully cut them into matchsticks, this borscht deserves to be made. Promise me that.\n\n*If you are looking for more [Russian recipe](https:\/\/immigrantstable.com\/russian-vinaigrette-salad-root-vegetable-salad\/) inspiration, then you’re in luck! I will be taking over the [Huffington Post Canada Living Instagram account](https:\/\/www.instagram.com\/huffpostcaliving\/) all of this week, and showcasing some of my favourite Russian and Israeli recipes! Please follow my \\#huffposttakeover exploits over on the [HuffPost Canada Living Instagram](https:\/\/www.instagram.com\/huffpostcaliving\/), January 18 to 22\\!*\n\n![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht12.jpg)\n\n## Recipe\n**Tried and loved this recipe? Please leave a 5-star review below\\!** Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.\n\n[![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht13-360x360.jpg)](https:\/\/immigrantstable.com\/wp-content\/uploads\/2016\/01\/Ukrainian-borscht13.jpg)\n\n[Ksenia Prints](https:\/\/immigrantstable.com\/about\/)\n\nTerry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.\n\n4\\.32 from 16 votes\n\nPrep Time 15 minutes\n\nCook Time 1 hour\n\nTotal Time 1 hour  15 minutes\n\nCourse Soup\n\nCuisine Ukrainian\n\nServings 8 servings\n\nCalories 87 kcal\n\n- 2 beets peeled and diced into small cubes\n- 1 large onion peeled and diced into small cubes\n- 4 garlic cloves minced\n- Two carrots peeled and diced into small cubes\n- 6 cups water\n- 2 potatoes peeled and diced into small cubes\n- 2 cups chopped frozen vegetables mix or 1 cup frozen green peas\n- [Bay leaf](https:\/\/amzn.to\/3Aczs4x)\n- 5 whole allspice\n- [White vinegar](https:\/\/www.amazon.com\/Lucys-Family-Owned-Distilled-Vinegar\/dp\/B07985NMQD?crid=3453UR8JWP4AE&keywords=white+vinegar&qid=1688482856&sprefix=white+vin%2Caps%2C141&sr=8-5&linkCode=ll1&tag=attheimmstab-20&linkId=07e6cb47ac6d056581fc68cdea83205d&language=en_US&ref_=as_li_ss_tl) to taste (start with ⅛ cup and add as needed)\n- Salt & pepper to taste\n- Dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill)\n- Fresh parsley and\/or cilantro optional\n- Sour cream optional\n\n- Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed.\n- You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.\n\nCalories: 87kcalCarbohydrates: 19gProtein: 3gFat: 0\\.3gSaturated Fat: 0\\.1gPolyunsaturated Fat: 0\\.1gMonounsaturated Fat: 0\\.02gSodium: 50mgPotassium: 414mgFiber: 4gSugar: 2gVitamin A: 2319IUVitamin C: 18mgCalcium: 33mgIron: 1mg\n\nComment + Rate Below\\!\n\nFind us @immigrantstable","meta_canonical":null}

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Boilerpipe Text	Borscht recipes are a dime a dozen. This may not be the smartest thing to tell you at the beginning of a post giving you yet another borscht recipe. But it's the truth - each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets. And today, I'd like to share with you G's father's vegetarian Ukrainian borscht. I told you about Terry before. Along with his cucumber salad and piles of books on the dining room table, this borscht was one of the first things about G I discovered, one of the first things that told me I belong with the boy sitting across me at dinner. One of the first things that made me feel at home in the blue house on Queenston. Though so different from the borscht we make at home, Terry's vegetarian Ukrainian borscht was a creation so rooted in tradition, so mired in generations of life off the land and your pantry, that it sang to me in its own way. Though so different from what I thought was right, I was surprised to see that Terry's borscht wasn't wrong. And perhaps, that was the first step on the road to my becoming a more open-minded, accepting adult (ha!....) Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets , and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. It's vegan and gluten-free, but no self-respecting Ukrainian would dream of eating it without a generous dollop of sour cream. In short, it's a borscht recipe that deserves to be made a part of your regular soup repertoire. I've been planning on sharing with you Terry's vegetarian Ukrainian borscht recipe for a year now. So this Christmas , when everyone but Terry and I went to watch the new Star Wars, I watched him make it. I followed his movements closely as he chopped onions, and as he added vegetables to the pot, and as he measured out his vinegar. I couldn't help myself and added a few additions of my own - fresh dill instead of dry, a bay leaf and some allspice. But mostly, I watched Terry, and I memorized. So when I came home, I immediately set to work on making Terry's Ukrainian vegetarian borscht. Amidst unpacked suitcases and bags of groceries, I stood at the counter chopping beets and steaming up my windows. I sang Russian songs and danced a little. I felt joy. When I had my first taste of this soup, I knew I nailed it. This was it, Terry's mythical vegetarian Ukrainian borscht. With this recipe, I fell in love with G; with this recipe, I knew I could cement his love to me. I ladled out soup and dropped a dollop of sour cream into his bowl, sprinkling fresh dill on top. I carried the bowls triumphantly over to the kitchen, setting them on the inlaid mosaic table in the living room. I gave G a spoon and watched the smile spread on his face as he had his first sip. I rejoiced as he nodded solemnly, savouring each bite, each carefully selected seasoning, each note. And then I sat there in horror as he said the next few words, my jaw dropping with each syllable: "But you know, my dad always cuts his vegetables into matchsticks, as they do in Western Ukraine. This is how you know this borscht was made by an insolent Eastern conqueror." Trust me though - what this borscht lacks in authenticity, it more than makes up for in flavour and ease of preparation. Whether you chop your vegetables into a fine dice, or carefully cut them into matchsticks, this borscht deserves to be made. Promise me that. If you are looking for more Russian recipe inspiration, then you’re in luck! I will be taking over the Huffington Post Canada Living Instagram account all of this week, and showcasing some of my favourite Russian and Israeli recipes! Please follow my #huffposttakeover exploits over on the HuffPost Canada Living Instagram , January 18 to 22! Recipe Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment. Ksenia Prints Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. 4.32 from 16 votes Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes Course Soup Cuisine Ukrainian Servings 8 servings Calories 87 kcal 2 beets peeled and diced into small cubes 1 large onion peeled and diced into small cubes 4 garlic cloves minced Two carrots peeled and diced into small cubes 6 cups water 2 potatoes peeled and diced into small cubes 2 cups chopped frozen vegetables mix or 1 cup frozen green peas Bay leaf 5 whole allspice White vinegar to taste (start with ⅛ cup and add as needed) Salt & pepper to taste Dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill) Fresh parsley and/or cilantro optional Sour cream optional Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed. You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs. Calories: 87 kcal Carbohydrates: 19 g Protein: 3 g Fat: 0.3 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.02 g Sodium: 50 mg Potassium: 414 mg Fiber: 4 g Sugar: 2 g Vitamin A: 2319 IU Vitamin C: 18 mg Calcium: 33 mg Iron: 1 mg Comment + Rate Below! Find us @immigrantstable
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It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht13.jpg) Borscht recipes are a dime a dozen. This may not be the smartest thing to tell you at the beginning of a post giving you yet another borscht recipe. But it's the truth - each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets. And today, I'd like to share with you G's father's vegetarian Ukrainian borscht. ![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht3.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht10.jpg) I told you about [Terry](https://immigrantstable.com/2015/01/05/ukrainian-cucumber-salad/) before. Along with his cucumber salad and piles of books on the dining room table, this borscht was one of the first things about G I discovered, one of the first things that told me I belong with the boy sitting across me at dinner. One of the first things that made me feel at home in the blue house on Queenston. Though so different from the borscht we make at home, Terry's vegetarian Ukrainian borscht was a creation so rooted in tradition, so mired in generations of life off the land and your pantry, that it sang to me in its own way. Though so different from what I thought was right, I was surprised to see that Terry's borscht wasn't wrong. And perhaps, that was the first step on the road to my becoming a more open-minded, accepting adult (ha!....) ![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht5.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht7.jpg) Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the [beets](https://immigrantstable.com/icelandic-pickled-beets/), and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. It's vegan and gluten-free, but no self-respecting Ukrainian would dream of eating it without a generous dollop of sour cream. In short, it's a borscht recipe that deserves to be made a part of [your regular soup](https://immigrantstable.com/ukha-russian-fish-soup/) repertoire. I've been planning on sharing with you Terry's vegetarian Ukrainian borscht recipe for a year now. So this [Christmas](https://immigrantstable.com/christmas/ "Christmas"), when everyone but Terry and I went to watch the new Star Wars, I watched him make it. I followed his movements closely as he chopped onions, and as he added vegetables to the pot, and as he measured out his vinegar. I couldn't help myself and added a few additions of my own - fresh dill instead of dry, a bay leaf and some allspice. But mostly, I watched Terry, and I memorized. ![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht6.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht11.jpg)So when I came home, I immediately set to work on making Terry's Ukrainian vegetarian borscht. Amidst unpacked suitcases and bags of groceries, I stood at the counter chopping beets and steaming up my windows. I sang Russian songs and danced a little. I felt joy. When I had my first taste of this soup, I knew I nailed it. This was it, Terry's mythical vegetarian Ukrainian borscht. With this recipe, I fell in love with G; with this recipe, I knew I could cement his love to me. I [ladled out soup](https://immigrantstable.com/moqueca-recipe/) and dropped a dollop of sour cream into his bowl, sprinkling fresh dill on top. I carried the bowls triumphantly over to the kitchen, setting them on the inlaid mosaic table in the living room. I gave G a spoon and watched the smile spread on his face as he had his first sip. I rejoiced as he nodded solemnly, savouring each bite, each carefully selected seasoning, each note. ![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht1.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht9.jpg) And then I sat there in horror as he said the next few words, my jaw dropping with each syllable: "But you know, my dad always cuts his vegetables into matchsticks, as they do in Western Ukraine. This is how you know this borscht was made by an insolent Eastern conqueror." Trust me though - what this borscht lacks in authenticity, it more than makes up for in flavour and ease of preparation. Whether you chop your vegetables into a fine dice, or carefully cut them into matchsticks, this borscht deserves to be made. Promise me that. If you are looking for more [Russian recipe](https://immigrantstable.com/russian-vinaigrette-salad-root-vegetable-salad/) inspiration, then you’re in luck! I will be taking over the [Huffington Post Canada Living Instagram account](https://www.instagram.com/huffpostcaliving/) all of this week, and showcasing some of my favourite Russian and Israeli recipes! Please follow my \#huffposttakeover exploits over on the [HuffPost Canada Living Instagram](https://www.instagram.com/huffpostcaliving/), January 18 to 22\! ![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht12.jpg) ## Recipe Tried and loved this recipe? Please leave a 5-star review below\! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment. [![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht13-360x360.jpg)](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht13.jpg) ## Vegetarian Ukrainian borscht [Ksenia Prints](https://immigrantstable.com/about/) Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. 4\.32 from 16 votes [Print Recipe](https://immigrantstable.com/wprm_print/vegetarian-ukrainian-borscht) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F&media=https%3A%2F%2Fimmigrantstable.com%2Fwp-content%2Fuploads%2F2016%2F01%2FUkrainian-borscht13.jpg&description=Vegetarian+Ukrainian+borscht&is_video=false) [Save](https://immigrantstable.com/vegetarian-ukrainian-borscht/) [Saved Recipe\!](https://immigrantstable.com/vegetarian-ukrainian-borscht/) Cook Mode Prevent your screen from going to sleep Prep Time 15 minutes mins Cook Time 1 hour hr Total Time 1 hour hr 15 minutes mins Course Soup Cuisine Ukrainian Servings 8 servings Calories 87 kcal ### Ingredients 1x 2x 3x - 2 beets peeled and diced into small cubes - 1 large onion peeled and diced into small cubes - 4 garlic cloves minced - Two carrots peeled and diced into small cubes - 6 cups water - 2 potatoes peeled and diced into small cubes - 2 cups chopped frozen vegetables mix or 1 cup frozen green peas - [Bay leaf](https://amzn.to/3Aczs4x) - 5 whole allspice - [White vinegar](https://www.amazon.com/Lucys-Family-Owned-Distilled-Vinegar/dp/B07985NMQD?crid=3453UR8JWP4AE&keywords=white+vinegar&qid=1688482856&sprefix=white+vin%2Caps%2C141&sr=8-5&linkCode=ll1&tag=attheimmstab-20&linkId=07e6cb47ac6d056581fc68cdea83205d&language=en_US&ref_=as_li_ss_tl) to taste (start with ⅛ cup and add as needed) - Salt & pepper to taste - Dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill) - Fresh parsley and/or cilantro optional - Sour cream optional ### Instructions - Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed. - You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs. ### Nutrition Calories: 87kcalCarbohydrates: 19gProtein: 3gFat: 0\.3gSaturated Fat: 0\.1gPolyunsaturated Fat: 0\.1gMonounsaturated Fat: 0\.02gSodium: 50mgPotassium: 414mgFiber: 4gSugar: 2gVitamin A: 2319IUVitamin C: 18mgCalcium: 33mgIron: 1mg Tried this recipe?Comment + Rate Below\! Connect on Instagram\!Find us @immigrantstable ## More Recipes - [![Falafel balls on a plate, topped with sauce, sliced jalapeños, cilantro, and lime wedges.](https://immigrantstable.com/wp-content/uploads/2026/03/Jalapeno-Poppers-Stuffed-Matzo-Balls-THUMBNAIL-360x360.jpg)Jalapeno Poppers Stuffed Matzo Balls](https://immigrantstable.com/jalapeno-poppers-stuffed-matzo-balls/) - [![A slice of tiramisu topped with chocolate shavings on a plate with a fork.](https://immigrantstable.com/wp-content/uploads/2026/03/Matzo-Icebox-Cake-THUMBNAIL-360x360.jpg)No-Bake Passover Matzo Icebox Cake](https://immigrantstable.com/matzo-icebox-cake-passover/) - [![Lemon poppy seed loaf with white frosting and lemon zest, on a cooling rack with a lemon and milk in background.](https://immigrantstable.com/wp-content/uploads/2026/03/Lemon-Poppy-Seed-Loaf-Cake-THUMBNAIL-360x360.jpg)Gluten-Free Lemon Poppy Seed Loaf Cake](https://immigrantstable.com/gluten-free-lemon-poppy-seed-loaf-cake/) - [![Lemon loaf cake with icing, sliced almonds, and lemon slices on top, on a wooden board.](https://immigrantstable.com/wp-content/uploads/2026/03/Almond-Flour-Lemon-Bread-THUMBNAIL-360x360.jpg)Moist Almond Flour Lemon Bread](https://immigrantstable.com/almond-flour-lemon-bread/) - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F%3Futm_source%3Dfacebook%26utm_medium%3Dsocial%26utm_campaign%3Dgrow-social-pro&t=Vegetarian%20Ukrainian%20Borscht "Share on Facebook") - Pinterest - [Flipboard](https://share.flipboard.com/bookmarklet/popout?v=2&url=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F%3Futm_source%3Dflipboard%26utm_medium%3Dsocial%26utm_campaign%3Dgrow-social-pro&title=Vegetarian%20Ukrainian%20Borscht "Share on Flipboard") - [X](https://x.com/intent/tweet?text=Vegetarian%20Ukrainian%20Borscht&url=https%3A%2F%2Fimmigrantstable.com%2Fvegetarian-ukrainian-borscht%2F%3Futm_source%3Dtwitter%26utm_medium%3Dsocial%26utm_campaign%3Dgrow-social-pro&via=immigrantstable "Share on X") ![selfie](https://immigrantstable.com/wp-content/uploads/2024/02/Ksenia-new-profile.jpg) ### About Ksenia Welcome to At The Immigrant's Table! I blend my immigrant roots with modern diets, crafting recipes that take you on a global kitchen adventure. As a food blogger and photographer, I'm dedicated to making international cuisine both healthy and accessible. Let's embark on a culinary journey that bridges cultures and introduces a world of flavors right into your home. [Read more...](https://immigrantstable.com/about) ### Comments 1. Elena says January 18, 2016 at 12:30 pm ![5 stars](https://immigrantstable.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Interesting version! I will try it next time! Where did you get your spoons from? My grandmother has exactly the same 🙂 [Reply](https://immigrantstable.com/vegetarian-ukrainian-borscht/#comment-66744) - kseniaprints says January 21, 2016 at 7:21 am The spoons seem to be a common question thread 😉 They're from Russia, from my mom- she passed them onto me when I left home. I have a few other favourite heirloom cutlery sets like that, but I don't usually showcase them... Maybe I should\! 2. Irene says January 18, 2016 at 12:37 pm Thank you for sharing this borcst recipe, I have never made a vegetarian version. I love the photos that you toke, the cutlery is almost identical to mine! Are yours from Russia? My mother's family bought them for her as a gift when she was visiting many years ago. [Reply](https://immigrantstable.com/vegetarian-ukrainian-borscht/#comment-66745) - kseniaprints says January 21, 2016 at 7:22 am They sure are, Irene! They're from my mom - she passed them onto me when I left home. I have a few other favourite heirloom cutlery sets like that, but I don't usually showcase them... Maybe I should\! - Irene Pasnak says January 21, 2016 at 7:30 am Please do showcase them, there are so many beautiful pieces from Russia. My mother even brought back a full sized samovar. I am not sure if there is a specific name for the beautiful midnight blue and gold china that is popular in Russia, so lovely also. - kseniaprints says January 21, 2016 at 7:45 am My grandma has that china as well\! 3. Kellie MacMillan says January 18, 2016 at 2:16 pm Sounds like an awesome recipe. The line ' an insolent Eastern conqueror' was G teasing you? I'm not sure what the line means ( I guess I'm missing the historical reference) but it sounded sort of funny. I loved your first line about recipes being a dime a dozen. I'm working on a very simple recipe that's in the same category. There are recipes for it everywhere and I can't come up with a good title. Seeing the way you worked this recipe with a story reminds me of what a great and personal job we as bloggers have. I truly love how you wove it all together yet again with your verbal artistry. Great job. [Reply](https://immigrantstable.com/vegetarian-ukrainian-borscht/#comment-66749) - kseniaprints says January 21, 2016 at 7:26 am It's definitely a tease - a reference to the tensions (and outright war) that has been going on between Russian and Ukraine for ages. Ukraine is fairly divided in its allegiances - Eastern Ukraine supports Russia more, while the West is for independence. Of course, this is a VERY GENERALIZED statement to describe a very complex issue... Hope I don't get any hate mail from this\! Kellie, I think it's these simple recipes that resonate with people the most. Sure, beautiful, elaborate cakes get clicks on Pinterest and Instagram.... But people go back and search and organically end up at those recipes that are simple: eggs, cabbage, soup... The list goes on. I can't wait to see what your "simple" recipe is\! 4. Madeline says January 19, 2016 at 10:37 am I don't think I've ever had borscht, but it sounds and looks absolutely delicious!\! [Reply](https://immigrantstable.com/vegetarian-ukrainian-borscht/#comment-66777) - kseniaprints says January 21, 2016 at 7:26 am Madeline, it's incredible simple - and it will change what you think of Russian food and possibly, beets in general! I love it. 5. Berta says January 21, 2016 at 3:33 pm I love stories like these from you! You are the best food-storyteller!\! [Reply](https://immigrantstable.com/vegetarian-ukrainian-borscht/#comment-66868) - kseniaprints says January 26, 2016 at 7:32 am I thought this one should resonate with you 🙂 Thank you for your support, Berta - it makes writing these posts worthwhile. 6. ss says November 06, 2020 at 2:14 pm You say to add vinegar "to taste" but if this is the first time ever making borscht, what "taste" should one be after? How sour... how much is too much? [Reply](https://immigrantstable.com/vegetarian-ukrainian-borscht/#comment-85519) - kseniaprints says November 06, 2020 at 3:01 pm Just a little! You're not looking to make pickles, but there should be a pleasant tangy taste. I would start with one teaspoon and increase as needed. 7. Renan says May 21, 2021 at 1:42 pm ![5 stars](https://immigrantstable.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Delicious recipe! I just made it and it was soooo nostalgic of my time in Poland! I would like to visit Ukraine some day. Tomorrow I'm gonna eat it while rooting for Ukraine on Eurovision\! [Reply](https://immigrantstable.com/vegetarian-ukrainian-borscht/#comment-86719) - MARCIA Lynn FELDMANN says January 02, 2026 at 1:40 am My dad's parents were from Ukraine. When he made borscht, he took the beets right out of his garden. He used sugar and sour salt instead of vinegar. It was the most beautiful colored soup I have ever seen. Cabbage and onions were the only veggies in it. I'm sure there are many variations of Borscht out there. I'm excited to try yours\! - kseniaprints says January 02, 2026 at 8:23 pm Thank you for sharing your story!!! I love the sour salt idea. I've never had a borscht with only cabbage and onions (and of course, beets), but I love the simplicity of it\! 8. Arelyn says October 13, 2021 at 8:30 pm ![5 stars](https://immigrantstable.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) We made this tonight! It came out lovely. The color was so rich and the flavor was perfect. [Reply](https://immigrantstable.com/vegetarian-ukrainian-borscht/#comment-87151) - kseniaprints says October 16, 2021 at 8:52 am It's such a good, easy soup\! 9. Julia says January 12, 2026 at 10:55 pm Hi just wondering prepaid time can be 15 minutes when there are so many veggies to peel and dice? [Reply](https://immigrantstable.com/vegetarian-ukrainian-borscht/#comment-94350) - kseniaprints says January 19, 2026 at 6:45 pm I don't count that as part of the prep as each person dices at their own pace. ![A woman cutting a pumpkin in a kitchen while preparing healthy international recipes.](https://immigrantstable.com/wp-content/uploads/2024/02/Ksenia-new-profile.jpg) Privet, I am Ksenia Prints\! I help adventurous home cooks explore the world through healthy international recipes. 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Readable Markdown	![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht13.jpg) Borscht recipes are a dime a dozen. This may not be the smartest thing to tell you at the beginning of a post giving you yet another borscht recipe. But it's the truth - each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets. And today, I'd like to share with you G's father's vegetarian Ukrainian borscht. ![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht3.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht10.jpg) I told you about [Terry](https://immigrantstable.com/2015/01/05/ukrainian-cucumber-salad/) before. Along with his cucumber salad and piles of books on the dining room table, this borscht was one of the first things about G I discovered, one of the first things that told me I belong with the boy sitting across me at dinner. One of the first things that made me feel at home in the blue house on Queenston. Though so different from the borscht we make at home, Terry's vegetarian Ukrainian borscht was a creation so rooted in tradition, so mired in generations of life off the land and your pantry, that it sang to me in its own way. Though so different from what I thought was right, I was surprised to see that Terry's borscht wasn't wrong. And perhaps, that was the first step on the road to my becoming a more open-minded, accepting adult (ha!....) ![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht5.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht7.jpg) Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the [beets](https://immigrantstable.com/icelandic-pickled-beets/), and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. It's vegan and gluten-free, but no self-respecting Ukrainian would dream of eating it without a generous dollop of sour cream. In short, it's a borscht recipe that deserves to be made a part of [your regular soup](https://immigrantstable.com/ukha-russian-fish-soup/) repertoire. I've been planning on sharing with you Terry's vegetarian Ukrainian borscht recipe for a year now. So this [Christmas](https://immigrantstable.com/christmas/ "Christmas"), when everyone but Terry and I went to watch the new Star Wars, I watched him make it. I followed his movements closely as he chopped onions, and as he added vegetables to the pot, and as he measured out his vinegar. I couldn't help myself and added a few additions of my own - fresh dill instead of dry, a bay leaf and some allspice. But mostly, I watched Terry, and I memorized. ![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht6.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht11.jpg)So when I came home, I immediately set to work on making Terry's Ukrainian vegetarian borscht. Amidst unpacked suitcases and bags of groceries, I stood at the counter chopping beets and steaming up my windows. I sang Russian songs and danced a little. I felt joy. When I had my first taste of this soup, I knew I nailed it. This was it, Terry's mythical vegetarian Ukrainian borscht. With this recipe, I fell in love with G; with this recipe, I knew I could cement his love to me. I [ladled out soup](https://immigrantstable.com/moqueca-recipe/) and dropped a dollop of sour cream into his bowl, sprinkling fresh dill on top. I carried the bowls triumphantly over to the kitchen, setting them on the inlaid mosaic table in the living room. I gave G a spoon and watched the smile spread on his face as he had his first sip. I rejoiced as he nodded solemnly, savouring each bite, each carefully selected seasoning, each note. ![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht1.jpg)![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht9.jpg) And then I sat there in horror as he said the next few words, my jaw dropping with each syllable: "But you know, my dad always cuts his vegetables into matchsticks, as they do in Western Ukraine. This is how you know this borscht was made by an insolent Eastern conqueror." Trust me though - what this borscht lacks in authenticity, it more than makes up for in flavour and ease of preparation. Whether you chop your vegetables into a fine dice, or carefully cut them into matchsticks, this borscht deserves to be made. Promise me that. If you are looking for more [Russian recipe](https://immigrantstable.com/russian-vinaigrette-salad-root-vegetable-salad/) inspiration, then you’re in luck! I will be taking over the [Huffington Post Canada Living Instagram account](https://www.instagram.com/huffpostcaliving/) all of this week, and showcasing some of my favourite Russian and Israeli recipes! Please follow my \#huffposttakeover exploits over on the [HuffPost Canada Living Instagram](https://www.instagram.com/huffpostcaliving/), January 18 to 22\! ![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht12.jpg) ## Recipe Tried and loved this recipe? Please leave a 5-star review below\! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment. [![Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht13-360x360.jpg)](https://immigrantstable.com/wp-content/uploads/2016/01/Ukrainian-borscht13.jpg) [Ksenia Prints](https://immigrantstable.com/about/) Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. 4\.32 from 16 votes Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes Course Soup Cuisine Ukrainian Servings 8 servings Calories 87 kcal - 2 beets peeled and diced into small cubes - 1 large onion peeled and diced into small cubes - 4 garlic cloves minced - Two carrots peeled and diced into small cubes - 6 cups water - 2 potatoes peeled and diced into small cubes - 2 cups chopped frozen vegetables mix or 1 cup frozen green peas - [Bay leaf](https://amzn.to/3Aczs4x) - 5 whole allspice - [White vinegar](https://www.amazon.com/Lucys-Family-Owned-Distilled-Vinegar/dp/B07985NMQD?crid=3453UR8JWP4AE&keywords=white+vinegar&qid=1688482856&sprefix=white+vin%2Caps%2C141&sr=8-5&linkCode=ll1&tag=attheimmstab-20&linkId=07e6cb47ac6d056581fc68cdea83205d&language=en_US&ref_=as_li_ss_tl) to taste (start with ⅛ cup and add as needed) - Salt & pepper to taste - Dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill) - Fresh parsley and/or cilantro optional - Sour cream optional - Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed. - You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs. Calories: 87kcalCarbohydrates: 19gProtein: 3gFat: 0\.3gSaturated Fat: 0\.1gPolyunsaturated Fat: 0\.1gMonounsaturated Fat: 0\.02gSodium: 50mgPotassium: 414mgFiber: 4gSugar: 2gVitamin A: 2319IUVitamin C: 18mgCalcium: 33mgIron: 1mg Comment + Rate Below\! Find us @immigrantstable
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