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Easy Vegetarian Borscht Soup
4.9 from 135 votes

Easy Vegetarian Borscht Soup

Easy Vegetarian Borscht Soup is a hearty vegetable soup rich with diced beets, cabbage, potatoes, carrots, and onions simmered in vegetable broth and seasoned with lemon juice, tomato paste, garlic, and dill. It develops a vibrant color and layered earthy flavor. Served with a dollop of sour cream and rye bread, this soup offers warmth and comforting textures while being vegetarian-friendly with options for vegan adjustments.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Calories: 75 kcal
Course: Soup
Cuisine: Russian, Ukrainian

Ingredients

  • 2 tablespoons vegetable oil olive, sunflower, canola or avocado oil
  • 1 onion medium-sized
  • 2 carrot medium-sized
  • 2 red beet medium-sized
  • 2 qt or 2 liters vegetable broth
  • 2 potato
  • 1/4 cabbage white
  • 2 bay leaf
  • 2 tablespoons lemon juice
  • 2 tablespoons tomato paste
  • 2 cloves garlic minced
  • 4 tablespoons dill chopped, fresh
  • salt to taste
  • black pepper to taste
  • sour cream to garnish, vegan
  • rye bread to serve

Instructions

    Cup of Yum
  1. Dice your onion, carrots, beets, potatoes and chop cabbage. Use this veggie chopper to save time. You can also grate your carrots and beets with a box grater.
  2. Heat a large pot or Dutch oven over medium high heat. Add vegetable oil, diced onions, carrots and beets and sautée for about 5 minutes, stirring often.
  3. Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.
  4. Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.
  5. Garnish with a spoonful of (vegan) sour cream and more fresh dill. Serve with rye bread. Enjoy!

Notes

  • Use olive, sunflower, canola, or avocado oil to sauté the vegetables prior to simmering.
  • Borscht can be made gluten-free by serving with gluten-free bread or croutons.
  • Omit sour cream or use a vegan substitute to make the soup vegan-friendly.
  • Prepare the cooked vegetable base (sofrito) ahead and freeze it to speed up soup preparation later.
  • Beets may stain hands and surfaces; wearing kitchen gloves is recommended during prep.
  • Store leftovers in the fridge for up to 5 days; freeze sealed portions for up to 2 months.
  • Reheat gently on the stove or microwave to preserve flavors and texture.
  • The soup is versatile with optional additions like beans or mushrooms for more substance.
  • Traditional borscht uses beef broth, but vegetable broth is fine for this vegetarian version.

Nutrition Information

Calories 75kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 3g (15%) Sodium 1010mg (42%) Potassium 224mg (5%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 3163IU (63%) Vitamin C 16mg (18%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 75

% Daily Value*

Calories 75kcal 4%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 3g 15%
Sodium 1010mg 42%
Potassium 224mg 5%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 3163IU 63%
Vitamin C 16mg 18%
Calcium 26mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.