How To Make Vegetarian Borscht

HilahCooking's picture

Jan. 07, 2016

A vegetarian borscht recipe and trip to an organic farm. This healthy beet soup recipe is light and delicious.


Beets 1 Pound (about 3)
Onion 1 Large
Carrots 2 Large
Shredded cabbage 1 Cup (16 tbs)
Olive oil 2 Tablespoon
Vegetable broth 4 Cup (64 tbs)
Salt 1 Teaspoon (approximate measure, depending on the saltiness of your broth)
Lemon 1
Black pepper To Taste
Sour cream 2 Tablespoon (to serve,optional)
Fresh dill 2 Tablespoon (to serve,optional)



1.Peel the beets and carrots and cut into matchsticks about 2 by 1/8.

2.Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices.


3.Heat the oil in a large saucepot over medium heat until warm.

4.Saute the beets and carrots and onions for about 10 minutes.

5.Add the cabbage, broth and salt.

6.Bring to a boil, then turn down the heat and simmer, covered, about 20 minutes until everything is tender.

7.Season with pepper and lemon juice. I used an entire lemon. It should taste tangy and sweet.


8.Serve with a dollop of sour cream if you like, and/or some fresh dill.

This may also be served cold with good results.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4