Vegetarian Ukrainian Borscht with Beetroot and Cabbage

Jump to recipe ↓

This vegetarian Ukrainian borscht is built from beetroot, cabbage, potato and tomato in a tangy vegetable broth. A separate beet sauté helps preserve color and gives the soup a rounded sweet-sour balance. The source’s vinegar quantity is excessive for its small liquid volume, so this version starts with a little vinegar and leaves final adjustment to taste. Heat 1 tablespoon oil in a skillet. Add beetroot, tomato paste, vinegar, sugar and 100 ml water; cover and cook 15 minutes until just tender. Meanwhile heat remaining oil in a large pot. Cook onion and carrot 6 minutes until softened. Add broth, potatoes and bell pepper; bring to a boil and simmer 10 minutes. Add cabbage and tomatoes; simmer 10 minutes more.

Recipe card

Vegetarian Ukrainian Borscht with Beetroot and Cabbage

Beetroot, cabbage, potatoes and tomatoes simmer into a meat-free bowl of Ukrainian borscht.

Prep 25 minCook 45 minTotal 70 minYield 6 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board, measuring tools and a suitable pot, skillet, blender or grill

Ingredients

2 whole medium beetroot, peeled and cut into matchsticks 2 tbsp neutral oil 1 whole medium onion, diced 1 whole medium carrot, grated 2 tbsp tomato paste 1 tbsp red wine vinegar 1 tsp sugar 2 whole medium potatoes, diced 250 g green cabbage, thinly sliced 1 whole red bell pepper, diced 1.8 l vegetable broth 2 whole medium tomatoes, chopped 1 tsp salt, or to taste 1/2 tsp black pepper 2 tbsp chopped dill 150 g sour cream, to serve

Instructions

1. Cook beetroot

   Heat 1 tablespoon oil in a skillet. Add beetroot, tomato paste, vinegar, sugar and 100 ml water; cover and cook 15 minutes until just tender.

2. Start soup

   Meanwhile heat remaining oil in a large pot. Cook onion and carrot 6 minutes until softened.

3. Simmer vegetables

   Add broth, potatoes and bell pepper; bring to a boil and simmer 10 minutes. Add cabbage and tomatoes; simmer 10 minutes more.

4. Combine and season

   Stir in beet mixture, salt and pepper; simmer gently 5 minutes. Taste and adjust vinegar or salt.

5. Rest and serve

   Stir in dill, cover and rest 15 minutes. Serve with sour cream if desired.

Print recipe card Keep screen awake

How to tell when it is ready

Stir in dill, cover and rest 15 minutes. Serve with sour cream if desired.

Tips

• Heat 1 tablespoon oil in a skillet.
• Meanwhile heat remaining oil in a large pot.
• Add broth, potatoes and bell pepper.
• Stir in beet mixture, salt and pepper.

Troubleshooting

• If color dulls, avoid a hard boil after adding beet mixture.
• If soup is too sour, add broth and adjust with a little sugar.

Substitutions

• Use vegetable stock or water.
• Use lemon juice in place of red wine vinegar.

Variations

• Add cooked white beans for extra substance.
• Use preserved beetroot, reducing added vinegar.

Serving suggestions

• Serve with rye bread.
• Add sour cream at the table.
• Top with fresh dill.
• Pair with garlic bread for a hearty meal.

Make ahead

Measure ingredients and prepare the components in advance where practical. Refrigerate without sour cream for up to 4 days; reheat until steaming hot.

Storage

Refrigerate without sour cream for up to 4 days; reheat until steaming hot.

Food safety

Refrigerate leftovers within 2 hours; serve sour cream separately and keep chilled.

Frequently asked questions

How does borscht keep its red color?

Cook the beetroot separately with tomato paste and a little vinegar, then add it near the end and simmer gently.

How should I store vegetarian ukrainian borscht with beetroot and cabbage?

Refrigerate without sour cream for up to 4 days; reheat until steaming hot.

Serve with rye bread. Refrigerate without sour cream for up to 4 days; reheat until steaming hot.