Easy Vegetarian Borscht (Beet Soup)

Name: Simple Vegetarian Borscht Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Russian
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion; 2 cloves of garlic; 1 1/2 pounds beets; 1 pound of potatoes; 1 carrot; 1 tablespoon tomato paste; 8 cups vegetable broth; 2 cups chopped red or green cabbage; 1/2 teaspoon kosher salt; 1 bay leaf; 1 teaspoon dried dill; 3 tablespoons red wine vinegar; Scallions or chives, for serving; Sour cream, for serving; 4 hard-boiled eggs, for serving (optional)

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This easy vegetarian borscht is a hearty Eastern European classic made with sweet beets, tender cabbage, and a bit of dill. It's a colorful beet soup that's comforting and simple. Top it with sour cream and chives-or a halved hard-boiled egg-for a lunch or light dinner.

Vermont's winters are long, snowy, and cold, similar to those in Eastern Europe. During this season, hearty storage vegetables such as cabbage, potatoes, and beets are common staples, making soup an ideal way to use them.

Borscht, a beet soup, is often associated with Russian cuisine, but it is also popular among Ukrainians, Poles, and Lithuanians. In some cultures, borscht is served after funerals, while in others, it is enjoyed as part of a Christmas Eve dinner. Regardless of when it's served, there is something uniquely comforting about this dish.

Jump to:

😍 Why You'll Love This Hearty Beet Soup
🧅 Ingredients
🍅 Substitutions & Variations
🔪 Instructions
✨ Top Tip
🥡 Storage and Freezing
🙋🏻‍♂️ FAQ
🥖 Pairing
📖 Recipe
🍴 Related Recipes
💬 Comments

😍 Why You'll Love This Hearty Beet Soup

It's made with simple, straightforward ingredients.
The balance of sweet and sour flavors makes it extra tasty.
It is packed with vegetables, which makes it rich in vitamins and fiber.

I love beets and don't think they're appreciated as much as they should be. There are plenty of great ways to use them, such as a root vegetable-based Sweet Potato and Beet Salad, a simple Mashed Beet side dish, or as an appetizer like this Beet and Feta Tart.

🧅 Ingredients

Here's everything you need to make this borscht soup.

Key Ingredients

Beets: Common red beets are the main ingredient in this soup. You'll need 1 ½ pounds.
Cabbage: You can use either green or red cabbage in this recipe. Either way, you'll chop it up and it'll add some crunch and texture to the soup.
Potatoes: Any potato will work here. When cooked, they become tender and contrast nicely with the firmer pieces of beets. You'll need about a pound.
Broth: I keep it vegetarian using a good vegetable broth-either homemade with vegetable scraps or a reduced-sodium Better Than Bouillon vegetable base.
Dried dill: I used dried dill because I tend to make this soup in the colder months when I don't have fresh dill handy. But you can certainly use fresh dill if you have it (about 1 ½ tablespoons). You can also freeze fresh dill and use that as well.
Sour cream, scallions, and eggs: All for serving with the soup. The sour cream adds creaminess and tang, the scallions add freshness, and the eggs, an optional addition, add some protein.

Check out the recipe card below for the complete list of ingredients and quantities.

🍅 Substitutions & Variations

Vinegar: In place of red wine vinegar, you could use white wine vinegar, apple cider vinegar, or even plain white vinegar. Vinegar adds tang, which balances the sweetness of the beets, so I don't suggest leaving it out.
Carrot: I threw in a carrot for a little more crunch. You can leave it out if carrots aren't handy, as it's not essential.
Tomato paste adds some depth of flavor to the soup's base. To add more umami flavor, you could substitute miso paste. Stir it into the soup towards the end of cooking.
Toppings: Try chopped parsley or chives in place of scallions. Greek yogurt could also be used instead of sour cream.

🔪 Instructions

How to make vegetaian borscht soup.

ingredients being chopped on a cutting board

Step 1: Peel and chop the vegetables.

Step 2: Arrange everything on a tray or large plate to add to the soup as needed. This step is optional if you don't find this helpful.

Step 3: Saute the onion in butter over medium-low heat until softened, about 5 minutes.

Step 4: Add the beets, carrot, potatoes, and garlic. Saute for about 10 minutes.

broth being poured into pot of vegetables

Step 5: Add the broth.

Step 6: Add the cabbage and tomato paste. Bring to a boil, reduce the heat, and simmer for about 20 minutes, or until the beets are tender.

Step 7: Stir in the vinegar. Taste and add salt if needed.

bowls of beet soup with hard boiled eggs and sour cream

Step 8: Top with sour cream and scallions and serve with hard-boiled eggs, if you like.

✨ Top Tip

I believe this soup tastes better as it sits, allowing the flavors to meld. If possible, prepare it a few hours or even a day in advance.

🥡 Storage and Freezing

Leftover vegetarian borscht can be stored in the fridge for up to four days. Let it cool completely before transferring to an airtight container.

To freeze, transfer the cooled soup to freezer-safe jars or containers, without toppings, leaving about an inch of space in the container. Thaw overnight in the fridge or reheat gently on the stovetop from frozen. Before serving, taste and season the soup with a splash of lemon juice or a little salt.

🙋🏻‍♂️ FAQ

What vegetables are in borscht soup?

Beets are the main vegetable in borscht, but potatoes and cabbage are common. I've also included carrot and onion in this recipe.

Does traditional borscht contain meat?

Yes, many traditional Russian and Ukranian borscht recipes often contains meat such as beef or pork. However, it is also not uncommon to have borscht without meat.

What makes borscht borscht?

Borscht soup is known for its balance of sweet and sour flavors. Today, it is also known for its deep red color from the beets. The beets give the soup some natural sweetness while vinegar adds sourness.