Borscht (Russian soup) vegetarian recipe

This soup can be called the most traditional Russian and Ukrainian recipe and is very famous in the world. It can be cooked both, Veg and Non-veg styles.

To cook vegetarian Borscht you need:

  • 1 onion, chopped
  • 1 medium beetroot, grated
  • 1 medium carrot, grated
  • 1/2 of small head of cabbage, cut
  • 2 medium potatoes – cut in cubes
  • 3 chopped tomatoes (or 1/2 of can of tomato paste);
  • 3-4 tbsp of cooking oil
  • Salt to taste
  • Black paper to taste
  • 1 bay leaf
  • 1 liter of water
  • Greenery (optional)
  • 2 cloves of garlic, chopped (optional)
  • 1 pinch of sugar (optional)
  • Sour cream (optional)

Also check: Vegetable soup


  • Take a pot/ pan for boiling, add water and potatoes in it, start boiling;
  • Take a frying pan and add onions in it, fry for 3-4 minutes, until it turns golden;
  • Add grated carrot and beetroot to onions, fry them for 7-10 minutes;
  • Add fried vegetables to boiling potatoes and cook it for 10 minutes;
  • Add cabbage to soup and cook for another 10 minutes;
  • Add chopped tomatoes (or tomato paste but the taste will be different, so tomatoes are ideally better), black paper, salt and bay leaf to soup. If your tomatoes are sour, you can add sugar;
  • Cook Borscht for another 10 minutes and when it’s ready, add chopped greenery and garlic – optional;
  • Leave it for 20 minutes covered;
  • You can serve it with a spoon of sour cream (traditional way).

Bon Appetit!

Also check these recipes:

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