Vegetarian Ukrainian Borscht (Beet Soup)
Borscht is one of the most famous soup in the world and today I would like to share with you Ukrainian Vegetarian version of Borscht. It is so flavorful and have slightly sour taste. It is made with red beets as a main ingredient and these beets give unique red color.
🔘Ingredients:
2 Beets( medium and small)
1Tbsp Tomato paste
1 Onion (diced)
Half of Cabbage (shred)
Salt, pepper to taste
4 garlic cloves (minced)
4 small Carrot
2 Potatoes
Dill
4Tbsp Vegetable oil
2 liters Water
2 Roma tomatoes
🔘Prep and cooking time:
Clean potatoes and cut into cubes.
Also shred cabbage and set a side.
Separately grate the beets and carrots.
Finely chop the onion and dill.
First heat oil on the medium heat, add your onions and sauté for 3-4 minutes.
Add carrots, stir and sauté for another 2 minutes.
After that add your beets and again sauté for 3-4 minutes by stirring periodically (don’t worry if your mixture will turn red color, the color from the beets).
Add salt, pepper and garlic there.
Sauté garlic until it will become fragrant, like 1 minute.
When it is done cooking, set aside.
In pot boil water, add potatoes, salt and stir.
Let it cook by boiling for 10 minutes.
After that add your shredded cabbage and let it cook for another 10 minutes.
You will notice how your cabbage will become softer.
Into this mixture add your beets mixture and stir well, let it cook for 5 minutes.
Add your tomato paste and freshly made tomato sauce. Lastly add your dill and let it rest for 20 minutes
When borscht is ready to eat, serve with sour cream and Enjoy ♥️
If you've never tried making Ukrainian vegetarian borscht at home, I highly recommend giving it a go. What makes this soup particularly special is the use of fresh red beets, which not only add a vibrant red color but also impart a natural sweetness and depth of flavor. When preparing the vegetables, grating the beets and carrots separately ensures they cook evenly and release their flavors properly. Sautéing the onions, carrots, and beets in vegetable oil before adding them to the boiling potatoes and cabbage helps develop a rich base for the soup. The slight sourness often associated with borscht traditionally comes from adding vinegar or lemon juice, but in this vegetarian variation, the tomato paste and fresh tomato sauce add both acidity and umami. Using dill is a classic choice for Ukrainian borscht, lending a fresh, aromatic quality that brightens the soup. I like to add a generous amount because its flavor complements the earthiness of the beets. When the soup finishes cooking, letting it rest for about 20 minutes allows the flavors to meld together beautifully. Serving vegetarian borscht with a dollop of sour cream adds creaminess and balances the soup’s tanginess. If you want a vegan option, you can use a plant-based sour cream or simply enjoy the soup as is. One tip I learned is that making borscht a day ahead actually improves the taste—the flavors deepen and the soup becomes even more comforting. This recipe is not only flavorful but also packed with nutrients and fiber from the beets, cabbage, carrots, and potatoes. It’s perfect for anyone who enjoys hearty, wholesome soups that are easy to prepare and great for sharing with family and friends.
