This easy one-pot vegetarian borscht recipe only takes 30 minutes to prepare! A delicious, nutrient-packed beet soup, perfect for a quick lunch or dinner during the colder months.

What is Borscht? Borscht is a hearty beet-based soup, loaded with various vegetables that are commonly found in cold-weather seasons. It’s nutritious, flavorful, and incredibly comforting, especially when served with a dollop of sour cream. The vibrant purple-red color and savory taste make it a beloved dish in Slavic countries, especially during winter.

Is It Borscht or Borsch? The spelling “borscht” (pronounced ‘bawr-sch’) is the most common, but it can also appear as borshch, borsht, or bortsch. These variations stem from different Slavic languages, including Ukrainian, Russian, and Polish. Regardless of how it’s spelled, it’s the same delicious soup!

When Should You Serve Borscht? The best part about borscht is that it’s perfect for any time of year. Although traditionally served as a winter soup in Slavic countries, it’s quick enough to enjoy on any busy weekday. It’s visually stunning and festive enough to be served for holidays, making it a versatile addition to any meal plan.

Is Borscht Russian or Ukrainian? Borscht is originally from Ukraine but has been widely adopted across Russia and other parts of Eastern Europe. Both countries have their own takes on the recipe, with the Ukrainian version often served with garlic bread and lard, while the Russian version tends to be vegetarian, typically served with rye bread.

What Does Borscht Taste Like? The distinct flavor of borscht comes from the combination of sweet beets and the tanginess of tomatoes and lemon juice. This balance of sweet and sour, along with hearty vegetables like cabbage and potatoes, creates a deeply satisfying and comforting soup.

How Do You Make Borscht? The beauty of borscht is its flexibility. While traditional recipes vary, the basic ingredients include beets, potatoes, carrots, cabbage, onions, garlic, and herbs. You can make it vegan by omitting meat and using vegetable broth, making it both a hearty and budget-friendly meal.

What Are the Key Ingredients?

• Beets: The star of the soup, giving it its signature color and sweet flavor.

• Carrots, onions, potatoes, and cabbage: Common vegetables in many borscht recipes, contributing flavor and texture.

• Garlic and herbs: Fresh garlic and dill bring depth to the soup.

• Lemon juice and tomato paste: The acidity and richness balance the sweetness of the beets.

• Broth: You can use vegetable broth or a meat-based broth, depending on your preference.

Can You Make Borscht Vegan? Yes! To make borscht vegan, simply skip the sour cream or use a plant-based alternative. The soup itself is packed with nutritious vegetables, making it naturally vegan and a great option for plant-based diets.

Why Is Beet Soup Healthy? Borscht is not only tasty but also packed with nutrients. Beets are a great source of fiber, antioxidants, and vitamins, and the variety of vegetables in the soup add to its health benefits. Borscht helps regulate blood pressure and supports heart and liver health. Plus, it’s naturally low in calories and gluten-free, making it an excellent option for many dietary needs.

Tips for Making This Healthy Vegetarian Borscht Recipe:

• Preparing Beets: Beets can stain your hands, so consider wearing gloves while peeling and grating them.

• Storing Borscht: You can store leftover borscht in the fridge for about 5 days. It actually tastes even better the next day as the flavors meld together.

• Freezing: Borscht freezes well for up to 2 months, although keep in mind that the texture of potatoes and cabbage might change after freezing.

• Reheating: Reheat the soup on the stove or in the microwave. Borscht often tastes better the next day!

How to Serve Borscht: Serve this hearty soup with a spoonful of sour cream (or a vegan alternative) and a sprinkle of fresh dill. Enjoy it alongside crusty rye bread or traditional garlic bread (pampushki).

Recipe Variations:

• You can skip the potatoes for a lower-carb version.

• Add beans or mushrooms to make the soup even heartier.

• To make it summer-friendly, try a chilled borscht using buttermilk instead of broth, served with hard-boiled eggs.

Full Recipe

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 8 servings

Ingredients:

• 2 tbsp vegetable oil (olive, sunflower, or avocado oil)

• 1 medium onion, diced

• 2 medium carrots, diced

• 2 medium red beets, peeled and grated

• 2 liters vegetable broth

• 2 potatoes, diced

• 1/4 white cabbage, chopped

• 2 bay leaves

• 2 tbsp lemon juice

• 2 tbsp tomato paste

• 2 cloves garlic, minced

• 4 tbsp fresh dill, chopped

• Salt and pepper to taste

• Vegan sour cream to garnish

• Rye bread to serve

Directions:

1. Heat oil in a large pot and sauté the onions, carrots, and beets for 5 minutes.

2. Add the vegetable broth, potatoes, cabbage, and bay leaves. Cook for 10 minutes.

3. Stir in the lemon juice, tomato paste, garlic, and dill. Cook for an additional 5 minutes.

4. Let the soup rest for 15 minutes.

5. Serve with sour cream and fresh dill. Enjoy with rye bread.

This easy, healthy, and delicious borscht is perfect for any time of the year, whether you’re craving comfort food in the winter or looking for a light summer meal.