ℹ️ Skipped - page is already crawled
| Filter | Status | Condition | Details |
|---|---|---|---|
| HTTP status | PASS | download_http_code = 200 | HTTP 200 |
| Age cutoff | PASS | download_stamp > now() - 6 MONTH | 2.9 months ago |
| History drop | PASS | isNull(history_drop_reason) | No drop reason |
| Spam/ban | PASS | fh_dont_index != 1 AND ml_spam_score = 0 | ml_spam_score=0 |
| Canonical | PASS | meta_canonical IS NULL OR = '' OR = src_unparsed | Not set |
| Property | Value |
|---|---|
| URL | https://savaskitchen.com/vegetarian-classic-borscht/ |
| Last Crawled | 2026-01-12 19:50:01 (2 months ago) |
| First Indexed | 2022-03-17 16:35:59 (4 years ago) |
| HTTP Status Code | 200 |
| Meta Title | Ukrainian Borscht Recipe (Meatless) - Savas Kitchen |
| Meta Description | This vegetarian borscht is made with beets, carrots, potatoes and cabbage. Enjoy this hearty soup with a dollop of sour cream on top. |
| Meta Canonical | null |
| Boilerpipe Text | This Ukrainian borscht is my family's recipe I have making for years. This traditional Ukrainian soup is made with red beets, carrots, potatoes, and cabbage to create a rich, flavorful and aromatic soup. This recipe does not require any meat. but you are welcome to use chicken, beef or pork.
Jump to:
About my borscht recipe
Ingredients notes
How to make Ukrainian borscht
Recipe tips
How to store and reheat borscht
Other Ukrainian recipes
đź“– Recipe
đź’¬ Comments
About my borscht recipe
Every Ukrainian woman has her own Borscht recipe. As you might guess, this one is a traditional family recipe hat I've been making for many years.
You'll find lots of variations of this soup across Eastern Europe, where it is beloved in many countries.
For example,
Polish borscht
Â
is made without potatoes and it is usually served clear with dumplings.
In Ukrainian cuisine, we also make
green borscht
, which can be make with or without the meat.
Today, I am sharing a meatless version of borscht. This recipe comes from my family.
My mom and my dad used to make this borscht.
This borscht is so good that even my husband, who usually doesn't eat beets or soups, loves this delicious dish and always asks for seconds.
This vegan borscht recipe is affordable, easy to make, and adjusted to taste authentic using easily available ingredients in the US.
Ingredients notes
It looks like a lot of ingredients, but all of them are mostly vegetables and spices you can easily find at a grocery store. Please, see the recipe card at the end of this post for the ingredients quantities.Â
Red Beets:
use fresh beets. Beetroots are the main ingredient of borscht. I do not recommend using canned or pickled beets.
Cabbage:
you will need fresh green cabbage.
Yellow Onion:
yellow onion is the best for soups as it has more flavor and high sugar content.Â
Carrots:
large or medium fresh carrots.
Orange Bell Pepper:Â
I usually have half of the bell pepper. You can also use a red or yellow one. It is optional, but I always add some when making meatless borscht.
Potatoes:Â
yellow or any other waxy potatoes are the best for soups. Avoid starchy potatoes such as russet, they will not hold their shape after cooking.
Filtered Water:
you can use water, broth, or stock of your choice. But most of the time, IÂ just use water and sometimes, I add better than bullion base (vegetable flavor).
Bay Leaf:
for amazing flavor.
Olive oil:Â
you can use sunflower oil or any other vegetable oil to saute the veggies.
Tomato Paste:Â
I recommend using tomato paste because it has a rich flavor. You can also use tomato sauce.
Fresh Lemon Juice:Â
An important ingredient to balance the sweet flavors and create a pleasantly sour taste. So do not skip it. My mom used to add apple cider or distilled vinegar instead. They both will do the job.
Sugar:
I add at the end a little bit of sugar to balance the taste. It makes a big difference in taste.
Salt:
add to taste. Just add a little less for your taste and then everyone can adjust it individually. If you use broth, you will need less salt.
Dry spices and herbs:
sweet paprika powder, coriander, bay leaf and black pepper. These are my favorites to add to this soup.
Fresh Dill and Parsley:Â
chopped fresh herbs will be added at the very end to highlight the rest of the dish.Â
Â
Fresh Garlic:
you n use powder but fresh garlic is so much better to use.
Sour Cream:Â
for serving. Use vegan sour cream if needed.
How to make Ukrainian borscht
If you make borscht for the first time, I recommend preparing 5 separate bowls for all the chopped or shredded vegetables.
Â
It will make the process so much easier. You can even do it a day before.Â
Start with boiling the water or the broth.Â
In a large pot,
Â
add water, and bay leaves. Bring it to boil, cover, and reduce heat to the lowest setting.Â
Prepare the vegetables.Â
Dice the onion finely and add it to the 1st bowl. Slice bell pepper thinly (matchstick size), shred the carrots on the coarse side of a grater box - and add both into the 2nd medium bowl
.
Using the large side of a shredder box, grate the beets and place them into the 3rd bowl. Peel and cube potatoes and transfer them to the 4th bowl
.
Using a sharp knife, shred the cabbage and transfer it to the largest 5th bowl.Â
Note:Â
instead of shredding, you can cut carrots and beets into matchsticks or use a food processor.Â
Saute the vegetables.
In a large frying pan, add 2 tablespoons of oil and heat it over medium heat. Add diced onions, bell peppers, and carrots. Cook them for about 4-5 minutes on medium heat until vegetables start softening up, stirring them occasionally. After that, add shredded beets and tomato paste. Cook on high heat for 2-3 minutes stirring everything well and letting the tomato paste develop the flavor. Now, add freshly squeezed lemon juice, ½ teaspoon of sugar, and ⅓ cup of water or broth. You might need to add more sugar later if your beets are not very sweet. Stir it again, cover, and let it simmer on low heat for about 7-10 minutes, until the vegetables are tender. Turn off the heat and set it aside for now.
Add potatoes and cabbage to the boiling water.Â
Add peeled and cubed potatoes and shredded cabbage to the boiling broth and cook for about 10 minutes or until the potatoes are fork-tender.Â
Mix in vegetables and tomato mix
. when the potatoes are cooked, turn the heat on low and add the sauteed vegetable mix to the soup. Add salt, paprika, coriander, and black pepper. Let it cook for another 3-4 minutes on the lowest heat without any heavy boil.
Taste and adjust the seasonings.Â
Now, it's time to taste the borscht and add any salt, pepper, or other spices if needed. If it tastes too sweet, add another tablespoon of lemon juice. If it doesn't taste sweet enough, add about half a teaspoon of sugar. Here, you can adjust it to your own liking.
Fresh herbs and garlic.Â
At the very end, add chopped dill, parsley, and minced garlic. Stir it well and turn off the heat.  Let borscht rest covered for about 10 minutes for the flavors to meld together.
Serve borscht.Â
Pour borscht in large bowl. Add a dollop of sour cream on top and some extra fresh chopped till. Enjoy it with some rye bread, garlic bread rolls, salo (pork belly fat), and sliced raw onions.
Recipe tips
It is easier to chop and shred all the vegetables and place them in separate bowls before starting the cooking process.
Make borscht in a large pot.
Since this is a vegetarian borscht recipe, you can add some cooked red kidney beans to make it more filling.
Instead of water, you can use some vegetable broth.
Do not skip lemon juice (or apple cider vinegar) and sugar. These ingredients bring up all the amazing flavors.
Always taste the soup at the end and adjust it to your taste.
You can prepare the vegetables and tomato paste base ahead of time and freeze it for up to 3 months.Â
How to store and reheat borscht
Refrigerate:
Borscht soup tastes even better the next day. Make sure to cool down the leftovers properly. I recommend transferring it to smaller containers or bowls to bring it to room temperature faster. Do not leave the soup out for longer than 2 hours. Keep the leftovers refrigerated in an airtight container for about 3-4 days.
Reheat:
the best way to reheat the soup is by simmering it in a small saucer pan over low-medium heat. You can also reheat it in the microwave oven.
Vegetarian Borscht
Nataliia
This vegetarian borscht is the Ukrainian family recipe I have prepared for a lot of years. It is made with beets, carrots, potatoes, and cabbage to create the most delicious and aromatic soup. Ukrainian borscht is traditionally served with a dollop of sour cream on top, pampushky bread, and salo for a complete meal.
5
from
3
votes
Prep Time
20
minutes
Cook Time
45
minutes
Total Time
1
hour
5
minutes
Course
Main Course, Soup
Cuisine
Eastern European, Ukrainian
Servings
8
Calories
257
kcal
1 Box grater
1 large skillet
1 large dutch oven or stock pot
5 separate bowls
1
medium beetroot
½
medium green cabbage
½
medium onion
2
medium carrots
½
bell pepper
3-4
yellow potatoes
1½
liters
cold water
1
bay leaf
2
Tablespoon
olive oil
1
Tablespoon
tomato paste
1
teaspoon
fresh lemon juice
add more for more sour taste
¼-½
teaspoon
sugar
to balance tomato paste taste
1
teaspoon
salt
½
teaspoon
sweet paprika powder
ÂĽ
teaspoon
coriander
ÂĽ
teaspoon
black pepper
by taste
2
tablespoons
finely chopped dill and parsley
2
cloves
diced fresh garlic
extra salt, sugar, lemon juice
by taste
Meanwhile, rinse and peel all the vegetables and prepare 5 bowls. Dice the onion and place it in the 1st bowl. Shred the carrots and cut the bell peppers into matchsticks, then transfer them to the 2nd bowl. Shred the beetroot and plate it in a 3rd bowl. Cube the potatoes and add them to the 4th bowl. Shred half of the cabbage and place it in the 5th bowl.
In a large pot, add water, bay leaf, and bring it to a boil. When boils, turn it to the lowest heat and let it simmer.
Heat oil in a large frying pan over medium heat. Add onions, carrots and bell peppers. Cook over medium heat for about 3-4 minutes, stirring them occasionally. Add shredded beetroot and tomato paste. Cook for another 2-3 minutes or until the tomato paste becomes aromatic. Add lemon juice, sugar, and â…“ cup of water. Stir it, cover, and simmer on low heat for 6-8 minutes.
Add potatoes and cabbage to the pot with simmering broth and cook for approximately 10 minutes or until the potatoes are tender. Add the beetroot vegetable mix, salt, coriander, paprika to the pot. Stir, cover, and simmer on the lowest heat (avoid heavy boiling) for another 3-4 minutes.
Taste the soup. Add more salt, pepper, lemon juice or sugar if needed.
Add freshly chopped dill, parsley and minced garlic to the pot. Turn off the heat and let stand covered for 10-15 minutes before serving.
Serve hot with a big dollop of sour cream and crusty bread!
Make sure to add lemon juice and sugar for the best flavors.
Cool down leftovers in smaller bowls to bring to room temperature faster before transferring to the fridge.
If you like thinner borscht, add less cabbage. But borscht is usually thick stew-like soup.
You can cook the beets and veggie mix ahead of time and freeze it up to 3 month.
Calories:
257
kcal
Carbohydrates:
16
g
Protein:
2
g
Fat:
4
g
Sodium:
450
mg
Fiber:
2
g
Sugar:
8
g
Keyword
borscht recipe, Ukrainian borscht, vegetarian borscht
Let us know
how it was! |
| Markdown | [Savas Kitchen](https://savaskitchen.com/)
- [Home](https://savaskitchen.com/)
- [Recipe Index](https://savaskitchen.com/recipe-index/)
- [By Category](https://savaskitchen.com/vegetarian-classic-borscht/)
- [Ukrainian](https://savaskitchen.com/category/ukrainian-recipes/)
- [Breakfast](https://savaskitchen.com/category/breakfast-recipes/)
- [Lunch](https://savaskitchen.com/category/lunch-recipes/)
- [Dinner](https://savaskitchen.com/category/dinner-recipes/)
- [Side Dishes](https://savaskitchen.com/category/sides-recipes/)
- [Soup](https://savaskitchen.com/category/soups-recipes/)
- [Sweet treats](https://savaskitchen.com/category/sweet-treats-recipes/)
- [About](https://savaskitchen.com/about-2/)
- [Contact](https://savaskitchen.com/contact/)
[](https://savaskitchen.com/)
- [Recipe Index](https://savaskitchen.com/recipe-index/)
- [About](https://savaskitchen.com/about-2/)
- [Contact](https://savaskitchen.com/contact/)
- [Subscribe](https://savaskitchen.com/subscribe/)
[](https://savaskitchen.com/)
- [Recipe Index](https://savaskitchen.com/recipe-index/)
- [About](https://savaskitchen.com/about-2/)
- [Contact](https://savaskitchen.com/contact/)
- [Subscribe](https://savaskitchen.com/subscribe/)
[Ă—](https://savaskitchen.com/vegetarian-classic-borscht/)
[Home](https://savaskitchen.com/) » [Recipes](https://savaskitchen.com/recipe-index/) » [Ukrainian](https://savaskitchen.com/category/ukrainian-recipes/)
# Ukrainian Borscht Recipe (Meatless)
Published: Mar 26, 2021 · Modified: May 17, 2025 by [Nataliia](https://savaskitchen.com/about)
[Jump to Recipe](https://savaskitchen.com/vegetarian-classic-borscht/#recipe)
This Ukrainian borscht is my family's recipe I have making for years. This traditional Ukrainian soup is made with red beets, carrots, potatoes, and cabbage to create a rich, flavorful and aromatic soup. This recipe does not require any meat. but you are welcome to use chicken, beef or pork.
Jump to:
- [About my borscht recipe](https://savaskitchen.com/vegetarian-classic-borscht/#about-my-borscht-recipe)
- [Ingredients notes](https://savaskitchen.com/vegetarian-classic-borscht/#ingredients-notes)
- [How to make Ukrainian borscht](https://savaskitchen.com/vegetarian-classic-borscht/#how-to-make-ukrainian-borscht)
- [Recipe tips](https://savaskitchen.com/vegetarian-classic-borscht/#recipe-tips)
- [How to store and reheat borscht](https://savaskitchen.com/vegetarian-classic-borscht/#how-to-store-and-reheat-borscht)
- [Other Ukrainian recipes](https://savaskitchen.com/vegetarian-classic-borscht/#other-ukrainian-recipes)
- [đź“– Recipe](https://savaskitchen.com/vegetarian-classic-borscht/#%F0%9F%93%96-recipe)
- [đź’¬ Comments](https://savaskitchen.com/vegetarian-classic-borscht/#comments)
## About my borscht recipe
Every Ukrainian woman has her own Borscht recipe. As you might guess, this one is a traditional family recipe hat I've been making for many years.
You'll find lots of variations of this soup across Eastern Europe, where it is beloved in many countries.
For example, **[Polish borscht](https://savaskitchen.com/polish-red-borscht-barszcz-czerwony/)** is made without potatoes and it is usually served clear with dumplings.
In Ukrainian cuisine, we also make **[green borscht](https://savaskitchen.com/green-borscht-recipe/)**, which can be make with or without the meat.
Today, I am sharing a meatless version of borscht. This recipe comes from my family.
My mom and my dad used to make this borscht.
This borscht is so good that even my husband, who usually doesn't eat beets or soups, loves this delicious dish and always asks for seconds.
This vegan borscht recipe is affordable, easy to make, and adjusted to taste authentic using easily available ingredients in the US.
## Ingredients notes
It looks like a lot of ingredients, but all of them are mostly vegetables and spices you can easily find at a grocery store. Please, see the recipe card at the end of this post for the ingredients quantities.
- **Red Beets:** use fresh beets. Beetroots are the main ingredient of borscht. I do not recommend using canned or pickled beets.
- **Cabbage:** you will need fresh green cabbage.
- **Yellow Onion:** yellow onion is the best for soups as it has more flavor and high sugar content.
- **Carrots:** large or medium fresh carrots.
- **Orange Bell Pepper:** I usually have half of the bell pepper. You can also use a red or yellow one. It is optional, but I always add some when making meatless borscht.
- **Potatoes:** yellow or any other waxy potatoes are the best for soups. Avoid starchy potatoes such as russet, they will not hold their shape after cooking.
- **Filtered Water:** you can use water, broth, or stock of your choice. But most of the time, I just use water and sometimes, I add better than bullion base (vegetable flavor).
- **Bay Leaf:** for amazing flavor.
- **Olive oil:** you can use sunflower oil or any other vegetable oil to saute the veggies.
- **Tomato Paste:** I recommend using tomato paste because it has a rich flavor. You can also use tomato sauce.
- **Fresh Lemon Juice:** An important ingredient to balance the sweet flavors and create a pleasantly sour taste. So do not skip it. My mom used to add apple cider or distilled vinegar instead. They both will do the job.
- **Sugar:** I add at the end a little bit of sugar to balance the taste. It makes a big difference in taste.
- **Salt:** add to taste. Just add a little less for your taste and then everyone can adjust it individually. If you use broth, you will need less salt.
- **Dry spices and herbs:** sweet paprika powder, coriander, bay leaf and black pepper. These are my favorites to add to this soup.
- **Fresh Dill and Parsley:** chopped fresh herbs will be added at the very end to highlight the rest of the dish.
- **Fresh Garlic:** you n use powder but fresh garlic is so much better to use.
- **Sour Cream:** for serving. Use vegan sour cream if needed.
## How to make Ukrainian borscht
If you make borscht for the first time, I recommend preparing 5 separate bowls for all the chopped or shredded vegetables. It will make the process so much easier. You can even do it a day before.
**Start with boiling the water or the broth.** In a large pot,add water, and bay leaves. Bring it to boil, cover, and reduce heat to the lowest setting.
**Prepare the vegetables.** Dice the onion finely and add it to the 1st bowl. Slice bell pepper thinly (matchstick size), shred the carrots on the coarse side of a grater box - and add both into the 2nd medium bowl**.** Using the large side of a shredder box, grate the beets and place them into the 3rd bowl. Peel and cube potatoes and transfer them to the 4th bowl**.** Using a sharp knife, shred the cabbage and transfer it to the largest 5th bowl.
*Note:* instead of shredding, you can cut carrots and beets into matchsticks or use a food processor.
**Saute the vegetables.** In a large frying pan, add 2 tablespoons of oil and heat it over medium heat. Add diced onions, bell peppers, and carrots. Cook them for about 4-5 minutes on medium heat until vegetables start softening up, stirring them occasionally. After that, add shredded beets and tomato paste. Cook on high heat for 2-3 minutes stirring everything well and letting the tomato paste develop the flavor. Now, add freshly squeezed lemon juice, ½ teaspoon of sugar, and ⅓ cup of water or broth. You might need to add more sugar later if your beets are not very sweet. Stir it again, cover, and let it simmer on low heat for about 7-10 minutes, until the vegetables are tender. Turn off the heat and set it aside for now.
**Add potatoes and cabbage to the boiling water.** Add peeled and cubed potatoes and shredded cabbage to the boiling broth and cook for about 10 minutes or until the potatoes are fork-tender.
**Mix in vegetables and tomato mix**. when the potatoes are cooked, turn the heat on low and add the sauteed vegetable mix to the soup. Add salt, paprika, coriander, and black pepper. Let it cook for another 3-4 minutes on the lowest heat without any heavy boil.
**Taste and adjust the seasonings.** Now, it's time to taste the borscht and add any salt, pepper, or other spices if needed. If it tastes too sweet, add another tablespoon of lemon juice. If it doesn't taste sweet enough, add about half a teaspoon of sugar. Here, you can adjust it to your own liking.
**Fresh herbs and garlic.** At the very end, add chopped dill, parsley, and minced garlic. Stir it well and turn off the heat. Let borscht rest covered for about 10 minutes for the flavors to meld together.
**Serve borscht.** Pour borscht in large bowl. Add a dollop of sour cream on top and some extra fresh chopped till. Enjoy it with some rye bread, garlic bread rolls, salo (pork belly fat), and sliced raw onions.
## Recipe tips
- It is easier to chop and shred all the vegetables and place them in separate bowls before starting the cooking process.
- Make borscht in a large pot.
- Since this is a vegetarian borscht recipe, you can add some cooked red kidney beans to make it more filling.
- Instead of water, you can use some vegetable broth.
- Do not skip lemon juice (or apple cider vinegar) and sugar. These ingredients bring up all the amazing flavors.
- Always taste the soup at the end and adjust it to your taste.
- You can prepare the vegetables and tomato paste base ahead of time and freeze it for up to 3 months.
## How to store and reheat borscht
**Refrigerate:** Borscht soup tastes even better the next day. Make sure to cool down the leftovers properly. I recommend transferring it to smaller containers or bowls to bring it to room temperature faster. Do not leave the soup out for longer than 2 hours. Keep the leftovers refrigerated in an airtight container for about 3-4 days.
**Reheat:** the best way to reheat the soup is by simmering it in a small saucer pan over low-medium heat. You can also reheat it in the microwave oven.
## Other Ukrainian recipes
- **[Ukrainian beet salad "vinegret"](https://savaskitchen.com/ukrainian-beet-salad/)**
- **[Ukrainian unstuffed cabbage rolls](https://savaskitchen.com/ukrainian-lazy-cabbage-rolls/)**
- **[Ukrainian traditional cabbage rolls](https://savaskitchen.com/ukrainian-cabbage-rolls-holubtsi/)**
- **[Banosh cornmeal with pork belly and cheese](https://savaskitchen.com/banosh-ukrainian-cornmeal-porridge-with-pork-belly-and-cheese/)**
- **[Ukrainian braised cabbage](https://savaskitchen.com/ukrainian-braised-cabbage/)**
- **[Sauerkraut soup](https://savaskitchen.com/kapusniak-soup/)**
- **[Dernuny potato pancakes](https://savaskitchen.com/ukrainian-deruny-potato-pancakes/)**
## đź“– Recipe
## Vegetarian Borscht
[Nataliia](https://savaskitchen.com/about-2/)
This vegetarian borscht is the Ukrainian family recipe I have prepared for a lot of years. It is made with beets, carrots, potatoes, and cabbage to create the most delicious and aromatic soup. Ukrainian borscht is traditionally served with a dollop of sour cream on top, pampushky bread, and salo for a complete meal.
5 from 3 votes
[Print Recipe](https://savaskitchen.com/wprm_print/vegetarian-borscht)
[Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fsavaskitchen.com%2Fvegetarian-classic-borscht%2F&media=https%3A%2F%2Fsavaskitchen.com%2Fwp-content%2Fuploads%2F2021%2F03%2Fvegetrarian-borcht-recipe-pin.jpg&description=Vegetarian+Borscht&is_video=false)
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course, Soup
Cuisine Eastern European, Ukrainian
Servings 8
Calories 257 kcal
### Equipment
- 1 Box grater
- 1 large skillet
- 1 large dutch oven or stock pot
- 5 separate bowls
### Ingredients 1x 2x 3x
- 1 medium beetroot
- ½ medium green cabbage
- ½ medium onion
- 2 medium carrots
- ½ bell pepper
- 3-4 yellow potatoes
- 1½ liters cold water
- 1 bay leaf
- 2 Tablespoon olive oil
- 1 Tablespoon tomato paste
- 1 teaspoon fresh lemon juice add more for more sour taste
- ¼-½ teaspoon sugar to balance tomato paste taste
- 1 teaspoon salt
- ½ teaspoon sweet paprika powder
- ÂĽ teaspoon coriander
- ÂĽ teaspoon black pepper by taste
- 2 tablespoons finely chopped dill and parsley
- 2 cloves diced fresh garlic
- extra salt, sugar, lemon juice by taste
### Instructions
- Meanwhile, rinse and peel all the vegetables and prepare 5 bowls. Dice the onion and place it in the 1st bowl. Shred the carrots and cut the bell peppers into matchsticks, then transfer them to the 2nd bowl. Shred the beetroot and plate it in a 3rd bowl. Cube the potatoes and add them to the 4th bowl. Shred half of the cabbage and place it in the 5th bowl.
- In a large pot, add water, bay leaf, and bring it to a boil. When boils, turn it to the lowest heat and let it simmer.
- Heat oil in a large frying pan over medium heat. Add onions, carrots and bell peppers. Cook over medium heat for about 3-4 minutes, stirring them occasionally. Add shredded beetroot and tomato paste. Cook for another 2-3 minutes or until the tomato paste becomes aromatic. Add lemon juice, sugar, and â…“ cup of water. Stir it, cover, and simmer on low heat for 6-8 minutes.
- Add potatoes and cabbage to the pot with simmering broth and cook for approximately 10 minutes or until the potatoes are tender. Add the beetroot vegetable mix, salt, coriander, paprika to the pot. Stir, cover, and simmer on the lowest heat (avoid heavy boiling) for another 3-4 minutes.
- Taste the soup. Add more salt, pepper, lemon juice or sugar if needed.
- Add freshly chopped dill, parsley and minced garlic to the pot. Turn off the heat and let stand covered for 10-15 minutes before serving.
- Serve hot with a big dollop of sour cream and crusty bread\!
### Notes
Make sure to add lemon juice and sugar for the best flavors.
Cool down leftovers in smaller bowls to bring to room temperature faster before transferring to the fridge.
If you like thinner borscht, add less cabbage. But borscht is usually thick stew-like soup.
You can cook the beets and veggie mix ahead of time and freeze it up to 3 month.
### Nutrition
Calories: 257kcalCarbohydrates: 16gProtein: 2gFat: 4gSodium: 450mgFiber: 2gSugar: 8g
Keyword borscht recipe, Ukrainian borscht, vegetarian borscht
Tried this recipe?[Let us know](https://savaskitchen.com/vegetarian-classic-borscht/#comment) how it was\!
## More Ukrainian\_recipes
- [One-Layer Honey Cake](https://savaskitchen.com/one-layer-honey-cake/)
- [Stovetop Potatoes In Sour Cream Sauce](https://savaskitchen.com/stovetop-potatoes-in-sour-cream-sauce/)
- [Pan-Fried Potatoes and Onions](https://savaskitchen.com/pan-fried-potatoes-and-onions/)
- [Rhubarb Cake With Sour Cream](https://savaskitchen.com/rhubarb-cake-with-sour-cream/)
### Comments
1. Trina says
April 09, 2022 at 5:33 am
Greetings\!
This sounds amazing\!
This may be a silly question, but how much water should be used?
[Reply](https://savaskitchen.com/vegetarian-classic-borscht/#comment-80)
- Sava's Kitchen says
April 09, 2022 at 2:31 pm
Hi Trina. Thank you so much! And It's not a silly question at all. I wrote it in liters in a recipe card which can be confusing, need to change it for readers.
For this recipe you will need about 6 Cups of water, which is approximately 1.5 liters.
You can always adjust the thickness of soup by adding more cabbage or more water.
[Reply](https://savaskitchen.com/vegetarian-classic-borscht/#comment-81)
2. Zara says
December 13, 2022 at 4:34 am
I liked this vegetarian recipe. It tasted authentic. The kitchen smelled great, and the soup had good flavor. Clear directions. I did feel that it was heavy on the cabbage and not enough liquid, so next time I'd cut back on cabbage. Prep time took much longer than 20 minutes to assemble ingredients and shred and chop the many veggies. I'd make this again and add beans.
[Reply](https://savaskitchen.com/vegetarian-classic-borscht/#comment-347)
3. Iryna says
January 25, 2023 at 2:46 pm
Oh how I love Borscht. My favorite soup, I make it weekly.
[Reply](https://savaskitchen.com/vegetarian-classic-borscht/#comment-380)
- Sava's Kitchen says
January 25, 2023 at 7:36 pm
Thank you for you comment, Iryna! My favorite one as well. It's actually the only soup my husband loves ha-ha.
[Reply](https://savaskitchen.com/vegetarian-classic-borscht/#comment-381)
5 from 3 votes ([1 rating without comment](https://savaskitchen.com/vegetarian-classic-borscht/))
### Leave a Reply [Cancel reply](https://savaskitchen.com/vegetarian-classic-borscht/#respond)
Hi, I'm Nataliia, a mom from Ukraine living in the U.S. I share cozy, family-friendly recipes that taste like home, no matter where you are. I hope these recipes end up in your family’s recipe box someday.
[More about Nataliia →](https://savaskitchen.com/about)
### Popular
- [Smoked Salmon Appetizer Crepe Roll-ups](https://savaskitchen.com/smoked-salmon-appetizer-crepe-roll-ups/)
- [Orange Crinkle Cookies](https://savaskitchen.com/orange-crinkle-cookies/)
- [Chicken Liver Salad](https://savaskitchen.com/chicken-liver-salad/)
- [Buttery Chocolate Cranberry Loaf Cake](https://savaskitchen.com/buttery-chocolate-cranberry-loaf-cake/)
## Footer
[↑ back to top](https://savaskitchen.com/vegetarian-classic-borscht/)
###
### Sava's Kitchen
- [Privacy Policy](https://savaskitchen.com/privacy-policy/)
- [Terms and Conditions](https://savaskitchen.com/terms-and-conditions/)
- [Accessibility Statement](https://savaskitchen.com/accessibility-statement/)
- [Contact](https://savaskitchen.com/contact/)
- [About](https://savaskitchen.com/about-2/)
Copyright © 2025 SAVA'S KITCHEN
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
[Do not sell my personal information]().
[Cookie Settings]()[Accept]()
Manage consent
Close
#### Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
[Necessary]()
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
| Cookie | Duration | Description |
|---|---|---|
| cookielawinfo-checkbox-analytics | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". |
| cookielawinfo-checkbox-functional | 11 months | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". |
| cookielawinfo-checkbox-necessary | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". |
| cookielawinfo-checkbox-others | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. |
| cookielawinfo-checkbox-performance | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance". |
| viewed\_cookie\_policy | 11 months | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
[Functional]()
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
[Performance]()
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
[Analytics]()
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
[Advertisement]()
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
[Others]()
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
[SAVE & ACCEPT]()
## Rate This Recipe
## Recipe Ratings without Comment
Something went wrong. Please try again. |
| Readable Markdown | null |
| Shard | 96 (laksa) |
| Root Hash | 3685557052451963496 |
| Unparsed URL | com,savaskitchen!/vegetarian-classic-borscht/ s443 |