There’s nothing like a cozy bowl of delicious soup on a cold day. This Vegetarian Borscht is such a fave! Eaten both hot or cold, Ukrainian Borscht is a traditional beet soup that’s incredibly flavorful and delicious. The beets provide a unique flavor profile which can be slightly sweet but also the perfect counterbalance to the tangy greek yogurt.
Sometimes the day simply calls for a hearty soup recipe. And the richness of this fantastic soup both in color and in taste has completely captured me! Rich in color and in antioxidants, I recommend this vegetarian Borscht recipe all year round. So yummy and easy to make, it’s a recipe the entire family will love!
RELATED: 15 Healthy Winter Soups
Ingredients for Borscht
Simple and healthy, these common ingredients will make for a delicious and nutritious meal! Here’s what you’ll need:
Lemon – Fresh lemons add a tart and bright flavor to the recipe.
Onion/Garlic – Chopped onions and minced garlic give the soup its base flavor! I love using fresh ingredients, but using powdered onion and garlic are great as well and can save time.
Beets – The main star of this recipe! You can find whole beets in your local fresh produce, but canned beets can be used in a pinch (cooking times would need to be adjusted, as they are a bit softer).
Apple Cider Vinegar – An extremely versatile ingredient, apple cider vinegar adds acidity to the sweet beets as well as nutrition!
Vegetable Broth – A staple and base, use vegetable broth to keep this recipe vegan. However, chicken broth works as well!
Cucumber – Cucumber is so easy to use and keeps the soup light. It also adds such a yummy flavor!
Carrots – Carrots can be purchased already cut up, spiraled, cut in rounds, or thick matchsticks. So many options!
Avocado Oil – I love using avocado oil in my recipes. Olive oil is another great option!
Red Cabbage – Red cabbage takes this recipe to another level! I recommend purchasing a whole cabbage head since you’ll use a large portion of it for this soup. Simply cut it into shredded pieces and throw in the stock pot!
Making this Borscht recipe vegan
You can easily make this already vegetarian Borscht recipe vegan by subbing the plain greek yogurt with plain almond or soy yogurt. Or omit the yogurt entirely!
How to make Vegetarian Borscht
You’ll have a delicious and filling soup in no time! Here’s how to make vegetarian Borscht:
- Sauté the onions and garlic together.
2. Add the cut up carrots and beets.
3. Add the cut up cabbage and continue to sauté.
4. Add the cucumber, salt, and pepper.
5. Add the vegetable stock and let simmer!
6. Stir in remaining liquid ingredients, add a dollop of yogurt, and enjoy!
So simple to make, can all be made in one pot, and even easy to clean up. What a great way to enjoy a hearty soup with minimal work!
Tips for making the best Borscht
Beets can be fun but also a bit intimidating to work with. Just follow these few tips and you’ll be making the best Borscht recipe in no time!
Working with beets
- One of the easiest ways to peel fresh beets is by cutting off the ends of each beet and boiling them until softened. Then after cooling, slip off the skin with your hands or a pairing knife. Less mess!
- Beets are a natural dye! Handling beets will inevitably also rub a pinkish color onto your hands. When this happens, simply squeeze lemon juice over your hands and rub as if washing your hands. Rinse and repeat!
How to store this recipe
You can store this vegetarian Borscht recipe in an airtight container for up to five days. The soup will continue to deepen in flavor and color! Frozen, the soup can store for up to 3 months. Perfect for any time of the year!
Note: I recommend storing this soup in a glass container, as Borscht can dye plastic containers!
More delicious recipes including beets
- Roasted Beets & Sweet Potato Salad
- Golden Beet Pecan Detox Salad
- Turmeric Tahini & Roasted Beets Power Bowls
- Beet Buckwheat Salad w/ Kale, Cabbage, & Carrots
This Vegetarian Borscht recipe is easy to make and perfect for a weeknight dinner!
Whether you’re choosing to make this Borscht recipe for a special occasion or simply a weeknight dinner, you’re sure to love the flavor, health benefits, and even rich color of this soup. Enjoy it hot or cold, with a crusty loaf of bread, or a side salad!
More vegetarian soup recipes
- Hearty Vegan Lentil Soup Recipe
- Vegan Ramen Soup w/ Zucchini Noodles
- Lentil Turmeric Detox Soup
- Pumpkin Curry Soup
- Slow Cooker Vegetable Soup
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Easy Weeknight Vegetarian Borscht Recipe
- 2 Tbsp avocado oil
- 1 tsp minced garlic
- 1/2 small onion, chopped
- 1 lb beets, peeled and cut into matchsticks (about 5-6)
- 4 large carrots, peeled and cut into matchsticks
- 1 medium cucumber, peeled and cut into matchsticks
- 1/2 medium head red cabbage, shredded
- 5 cups vegetable broth
- salt/pepper (to taste)
- 1/2 small lemon, juiced
- 1 Tbsp apple cider vinegar
- 1/3 cup plain greek yogurt (for topping)
- fresh dill (for topping)
- Peel and cut the beets, carrots, and cucumber into matchsticks.
- In a large stock pot, cook the minced garlic and chopped onion in the avocado oil.
- Add in the beets, carrots, salt, and peper, sautéing for about 10 minutes.
- Add in the cucumber and shredded cabbage, continue to sauté for another 5 minutes (or until the vegetables begin to soften).
- Add in the vegetable broth and bring to a boil.
- Reduce to a simmer, cover, and cook for about 20-25 minutes (or until the vegetables are soft).
- Stir in the lemon juice, apple cider vinegar, and salt/pepper to taste.
- Remove from heat and let sit for 5 minutes.
- Serve with a dollop of plain greek yogurt and top with fresh dill!
- Chopped onions and minced garlic give the soup its base flavor! I love using fresh ingredients, but using powdered onion and garlic are great as well and can save time.
- Feel free to use chicken broth instead of vegetable broth if necessary.
- Easily make Borscht vegan by substituting the plain greek yogurt with plain almond or soy yogurt.
- Store this soup in an airtight glass container (as Borscht can dye plastic containers) in the refrigerator for up to 5 days or the freezer for up to 3 months!