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Simple Borscht Recipe Vegetarian
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Simple Borscht Recipe Vegetarian

Keyword: borscht, vegetarian recipe


  • 2 tbsp extra virgin olive oil or canola oil
  • 2 beets cut into cubes.
  • 1 large large onion diced.
  • 4 garlic cloves minced
  • 2 carrots cut into cube
  • 6 cups vegetable stock or water
  • 2 potatoes cut into cubes
  • 1 cup iced cabbages or 2 cups of chopped frozen vegetable mix
  • Bay leaves
  • White vinegar
  • Salt and freshly ground pepper
  • Fresh or dry dill
  • Fresh parsley or cilantro
  • Sour cream


  • In a tray, drizzle the beetroots with some olive oil and bake for 10 minutes.
  • Add some oil to a heavy-bottomed pot and sauté the beetroots, then cover for 10 minutes until they’re a bit soft.
  • Add the carrots, onion, garlic, and cabbages, and cook for about 15 minutes.
  • Add the potatoes and water, then cover the pot.
  • Increase the heat to bring the soup to a boil.
  • When the soup boils, add the bay leaves and decrease the heat to medium and cook for additional 30 minutes until all the vegetables are soft.
  • Add any frozen veggies if you’re using them. Add the chopped herbs.
  • Season with salt, pepper, and vinegar. Serve hot with sour cream on top.