Vegetarian Borscht

So it’s an ugly day outside here in Vancouver. The rain is pouring and the weather is getting colder each morning. What goes well with a rainy day? SOUP. A personal favorite of mine is borscht. There are many different varieties of this yummy dish and I plan to try many of them. I usually make mine with beef stock and chunks of stewing beef (I think this may be my own personal twist as I’ve never had it with meat before anywhere else) but today I decided to try the vegetarian version of it. You cannot go wrong with how healthy these ingredients are. Chalk full of veggies! I prefer my borscht with the zing of vinegar and a big dollop of sour cream just before serving. The beets give the soup a beautiful bright colour and the leftovers are always delicious… serves around 6.

Vegetarian Borscht


1/2 large or 1 small yellow onion, sliced into half moons
2 cloves of garlic, minced
1 pound beets, (2 large beets) shredded with a food processor or peeled and cut into matchsticks
2 medium red potatoes, cut into 1/4 inch cubes
1 large carrot cut into 1/4 inch cubes
2 tablespoons butter (omit and increase oil for vegan)
1 tablespoon olive oil
1/2 head cabbage (red or white), sliced into small pieces
4 cups vegetable stock
1 cup water
1 tablespoon dill
5 to 7  tablespoons white vinegar (add 5 and taste, add more if you like)
1 teaspoon salt and ground black pepper to taste
sour cream (use could vegan sour cream as well)

You can cut up your vegetables however you please. You could grate them all by hand or in your food processor, cut them up into matchsticks – whatever you like. I personally like having a little of both for different textures while eating the soup.

Sauté onions and garlic in the butter and olive oil for around 5 minutes on low to medium heat. Add beets, carrots, and potato, vegetable stock and water and bring to a boil. When the vegetables are soft (around 5 minutes), add the cabbage. Cover and bring to a boil and reduce heat and simmer for 20-30 minutes.

Season to taste with salt and pepper. Add the dill (you can use fresh, dry or the squeeze stuff I have) and then add the white vinegar, add more if you like it tangy. Serve hot with and a dollop of sour cream and a crusty piece of bread for dipping.



Filed under Soup, Vegan, Vegetarian

3 responses to “Vegetarian Borscht

  1. I’m making it! Looks awesome.

  2. I LOVE borscht! Reminds me of my grandmother.

  3. nicole h

    I made the vegan version of this plus doubled the vinegar and fresh dill. It’s unreal! Thank you so, so much!

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