Easy Vegetarian Borscht Soup

Name: Easy Vegetarian Borscht Soup (30-Minute)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 2 tablespoons vegetable oil (olive, sunflower, canola or avocado oil); 1 medium-sized onion; 2 medium-sized carrots; 2 medium-sized red beets; 2 qt or 2 liters vegetable broth; 2 potatoes; 1/4 white cabbage; 2 bay leaves; 2 tablespoons lemon juice; 2 tablespoons tomato paste; 2 cloves garlic (minced); 4 tablespoons fresh dill (chopped); salt and black pepper to taste; (vegan) sour cream (to garnish); rye bread (to serve)

This easy vegetarian borscht is a one-pot Russian soup ready in 30 minutes, loaded with beets, cabbage, potatoes, and carrots in vegetable broth. It's nutrient-dense, naturally vegan-friendly, and perfect for quick winter weeknight dinners.

🌍Russian 🌍Ukrainian 🥗Vegan 🥗Vegetarian 🏷️Beet soup 🏷️Borscht Borscht recipe

🏷️

🏷️Borscht soup

🏷️Russian borscht

🏷️Ukrainian borscht

Total

30 min

Servings

8

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Happykitchen

Ingredients

2 tablespoons vegetable oil (olive, sunflower, canola or avocado oil)
1 medium-sized onion
2 medium-sized carrots
2 medium-sized red beets
2 qt or 2 liters vegetable broth
2 potatoes
1/4 white cabbage
2 bay leaves
2 tablespoons lemon juice
2 tablespoons tomato paste
2 cloves garlic (minced)
4 tablespoons fresh dill (chopped)
salt and black pepper to taste
(vegan) sour cream (to garnish)
rye bread (to serve)

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Instructions

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!

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Tips & Notes

Pro tips

Don't skip lemon juice—the acidity brightens the soup and balances the earthiness of beets.
Add tomato paste early to deepen flavor; stir it into the oil before adding broth to bloom its taste.
Cut all vegetables to similar size (roughly 1/2-inch cubes) so they cook evenly in 30 minutes.
Reserve beet cooking liquid separately; add it last to control the soup's color intensity and avoid staining other vegetables.

Substitutions

vegetable oil → olive oil, sunflower oil, canola oil, or avocado oil (no change to taste)
white cabbage → red cabbage (earthier flavor) or savoy cabbage (milder, more tender)
lemon juice → lime juice or red wine vinegar (adjust to taste for acidity balance)
vegetable broth → chicken or beef broth for non-vegetarian version

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or microwave until warm.

Common Questions

Can I make borscht ahead of time?

Yes. Borscht tastes even better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.