Russian Monday/ Soups/ Vegetable and Grain Soups

Russian Monday: Vegetarian Borscht

Beet is the main ingredient of this vegetarian borscht, and its flavor and color dominate this well-known soup. It is a classic of both Russia and Poland. Serve this rustic, vegetarian soup before a salad or other light main course. It goes well with whole-wheat bread.

For more Russian recipes, visit Russian Cuisine page.

Vegetarian Borscht

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Serves: 4-5


  • 1 big beet, peeled, grated
  • 1 medium carrot, peeled, grated
  • 1 medium onion, peeled, chopped
  • 1 Tbsp. olive oil
  • 2 cloves garlic, crushed
  • 1 Tbsp. tomato paste
  • 1 Tbsp. vinegar
  • 1 tsp sugar
  • 1 bay leaf
  • salt and freshly ground pepper
  • 6 cups vegetable stock or water, plus more if need it
  • 1 medium potato, peeled, cubed
  • 1/2 white cabbage head, chopped
  • fresh herbs to serve (fresh dill, parsley)
  • sour cream to serve (optional)



Heat the oil in a large pan and cook the onions and garlic over a low heat for about 3 minutes, stirring occasionally. Add beets, carrots, tomato paste, vinegar, sugar, bay leaf, salt, pepper and one cup of vegetable stock or water. Bring to the boil, reduce the heat, cover partially and simmer for 10-15 minutes.


Add the rest of the stock and potato, bring to the boil and add cabbage. Cook for another 15 minutes, until all vegetables are very tender. Adjust the seasonings. Discard the bay leaf. Ladle the borscht into bowls and serve with fresh herbs and sour cream. Perfect with slices of rustic bread.

Vegetarian borscht with bread

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  • Reply
    Rosa's Yummy Yums
    April 7, 2014 at 7:29 am

    Fabulous! This is a soup I love. Yours looks really appetizing.



  • Reply
    April 7, 2014 at 9:17 am

    I miss borscht so much.. One of the best soups ever!

  • Reply
    La Table De Nana
    April 7, 2014 at 12:46 pm

    Beets are a favorite here and your soups ' color is amazing!

  • Reply
    April 7, 2014 at 3:31 pm

    I am beet addict! Just had a beet and horseradish detox juice, made a beet horseradish cashew butter and was thinking about borscht! I absolutely love the vegetarian variety. Since I still have some beets left I will make it for lunch.

    As always, I love the works of photographic art that adore your blog.



  • Reply
    Te de Ternura
    April 8, 2014 at 4:20 pm


  • Reply
    April 11, 2014 at 7:53 pm

    Thankyou SO much for posting this Yelena :). I am a bit late to this post but can't begin to thank you enough for this scrumptious recipe. I ate my home grown beets last week. They were delicious but beets are in season and I am going to buy some gorgeous representative's of the beet confraternity specifically for this wonderful soup 🙂

  • Reply
    Nippon Nin
    April 21, 2014 at 3:35 am

    I love the color of the soup. Your photos are lovely!

  • Reply
    October 4, 2016 at 5:35 am

    I just made this soup after wanting to make it for a long time. It was absolutely incredible– I'm definitely making this again for the coming winter! 🙂 Спасибо большое!

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