Meet the Ukrainian Borscht. This is an Eastern European hearty beet soup that is made with meat, but my granny cooked it without it, so today I will share with you the vegetarian version of the Borscht. For this Ukrainian borscht, you will need beets, hearty veggies, lemon juice, and a few aromatic herbs. This beet soup will be perfect at any time of the year.
I am thrilled to share with you an absolute gem of a recipe that I recently stumbled upon. Are you ready to embark on a delicious and colorful journey? Today, we’re diving into the vibrant world of Ukrainian cuisine with a heartwarming Vegetarian Ukrainian Borscht Soup!
This soup is nothing short of a culinary masterpiece, a true symphony of flavors that dance on your palate. The star of the show? Beets, of course! They give this soup its iconic deep red hue, and believe me, it’s as delightful to look at as it is to eat.
Oh, but there’s more! A beautiful medley of vegetables like carrots, potatoes, bell peppers, onions, and tomatoes come together to create a dish that’s not just visually stunning, but oh-so satisfying.
I guarantee this whimsical recipe will have you feeling like a true Ukrainian chef, right in your own kitchen. And the best part? It’s so easy to make! You’ll have a steaming pot of borscht ready in no time, eager to warm you up on those chilly evenings.
While the classic variant is made with meat, my grandmother always made it vegetarian and skipped the meat.
You can give to try this borscht to many people that are familiar with the original recipe with meat, and not all of them will find that this soup doesn’t contain meat, and even more, a big part of them will tell you that it’s better without meat.
This beet soup can be delicious even without meat if you make it correctly and let it brew. You should get a beautiful bright red color and a great smell.
The secrets of cooking rich borscht without meat are very simple:
First, the vegetables must be cut into small pieces and stewed properly. So that they are completely extinguished, and their taste and aroma are revealed well.
Secondly, do not forget about spices: dried vegetables, black pepper, and bay leaves.
Spices play an essential role in this recipe. By the way, vinegar and sugar are also often used in this meal. Use them to your taste.
Grab your favorite pot, gather your ingredients, and let’s create a little magic together! Your kitchen is about to be filled with the tantalizing aromas of this Vegetarian Ukrainian Borscht Soup, and I can’t wait for you to experience the pure joy that it brings.
Happy cooking, my dear foodies!
Love Soups? Take also a look at those:
- Cauliflower Leek Potato Soup
- Creamy Soup of Leek and Celery Roots
- Romanian Meatball Soup / Ciorba de Perisoare
- Homemade Creamy Tomato Soup
At first, you may think that there are a lot of ingredients for a simple recipe. But I highly recommend following the original borscht recipe at least once to see that every ingredient has its own place.
- 1 ½ cups of chopped beet
- 1 cup of chopped carrots
- 1 cup of chopped potatoes
- ½ of a cup of chopped bell pepper
- ½ of a cup of chopped onions
- ½ of a cup of chopped tomatoes
- ½ of a cup of chopped parsley
- 1 cup of green bean or you can replace it with canned beans
- 2 cups of chopped cabbage
- 4 garlic cloves
- chili pepper to taste
- 4-5 tablespoons of extra virgin olive oil
- Optionally, sour cream (fatty yogurt)
- Optionally, lemon juice
- Optionally, use meat or homemade vegetable broth instead of water.
👩🍳 Step-by-step Directions
Wash well all the vegetables that I listed above.
Chop all the ingredients as you see in the photo below. You can chop them with a knife, or for the majority of them, you can use a grater to hurry up the process.
After we have all the ingredients ready, let’s go to the hob and start to fry the vegetables.
Be aware to use a bigger pot to have enough space for all the ingredients. As you can see from my last photos, I was on the limit.
Now, add 4-5 tbsp of extra virgin olive oil in a pot. Let’s start with the onions.
After the olive oil warmed up a little bit, add the chopped onions into the pan.
Right away after the onions, add the sliced garlic cloves.
After that, add a teaspoon of salt and cook the vegetables for 3-4 minutes.
When the onions will become a little transparent, add the potatoes to the pan.
Right away after the potatoes, add the chopped carrots.
Brown a little bit all the vegetables for about 8-10 minutes. After that, add the queen of the recipe. Our chopped beet.
After you added the beet, it is time to pour over the tomatoes. If the tomatoes are not acidic enough, add 2 tablespoons of lemon juice or vinegar.
By doing that, you will keep the rich red color of the beet.
Let the vegetables simmer for about 5-7 minutes.
If you decided to go with the green beans, it’s time to add them now to the pan. In my case, I used frozen beans.
If you will decide to go with the canned beans, add them in the end together with the cabbage.
Mix well all the ingredients.
Now it’s the time of the spices. I used bay leaf and sliced chili pepper.
If you want a more rich taste, add also dried thyme.
Now it’s time to add the liquids. We will need approximately 2 liters (10 cups). Of course, you can adjust the quantity of the liquids.
It depends on how dense the soup you want to obtain in the end. For the liquids, you can go with vegetable or meat broth, or just use hot water.
For this time, I decided to go with just hot water.
Cover the lid and let all the ingredients boil for about 15 minutes on low heat.
When the potatoes will become “al dente” add the cabbage into the pan.
As I said earlier if you decided to go with canned beans, drain the liquid and add the canned beans into the pan.
Mix well again all the ingredients, and left them to boil for about 7 minutes. It all depends on the cabbage. Wait until the cabbage will cook, but it will still be a little “al dente”.
Taste the soup and adjust it to salt and acidity.
Mix well all the ingredients and turn off the hob.
Add the chopped parsley. Optionally, you can add also chopped dill.
Mix again all the ingredients and cover the lid. Leave it to rest for about 20-30 minutes.
I hope that you enjoyed the recipe.
Enjoy your meal!
How is the traditional Ukrainian Borscht served?
Traditionally, near the plate of the borscht, you will always find a bowl with sour cream, a few garlic cloves, a few slices of homemade bread, homemade smoked or salted pork belly near a Ukrainian Horilka (that is an alternative to Russian Vodka).
📋 Recipe Card:
Vegetarian Ukrainian Borscht Soup (Beet Soup)
- 1 ½ cup Beet chopped
- 1 cup Carrots chopped
- 1 cup Potatoes. chopped
- ½ Bell peppers chopped
- ½ Onions chopped
- ½ Tomatoes chopped
- ½ Parsley chopped
- 1 cup Green beans
- 2 cups Cabbage chopped
- 4 cloves Garlic
- Chilli pepper to taste
- 4-5 tablespoons Olive oil
- Sour Cream Optionally
- Lemon Juice Optionally
- 1 teaspoon Salt or to taste
- Bay Leaf
- Thyme Dried
- Wash well and chop all the vegetables.
- Add 4-5 tablespoons of extra virgin olive oil in a pot.4-5 tablespoons Olive oil
- After the olive oil warmed up a little bit, add the chopped onions and garlic into the pan.½ Onions, 4 cloves Garlic
- Add a teaspoon of salt and cook the vegetables for 3-4 minutes.1 teaspoon Salt
- When the onions will become a little transparent, add the potatoes and the carrots into the pan. Brown them for about 8-10 minutes.1 cup Potatoes., 1 cup Carrots
- Add the chopped beet.1 ½ cup Beet
- Pour over the tomatoes. If the tomatoes are not acidic enough, add 2 tablespoons of lemon juice or vinegar. Let the vegetables simmer for about 5-7 minutes.½ Tomatoes, Lemon Juice
- Add the green beans. Mix well all the ingredients.1 cup Green beans
- Add the spices. I used bay leaf and sliced chilli pepper and dried thyme.Chilli pepper, Thyme, Bay Leaf
- Add 2 litres of liquids, and let all the ingredients boil for about 15 minutes on low heat.
- When the potatoes will become “al dente” add the cabbage into the pan for about 7 minutes.2 cups Cabbage
- Taste the soup and adjust it to salt and acidity.
- Mix well all the ingredients and turn off the hob.
- Add the chopped parsley, mix well, and cover the lid.½ Parsley
- Leave it to rest for about 20-30 minutes.
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Answering Your Questions:
What Is Ukrainian Borscht Made Of?
Beet, carrots, potatoes, onions, garlic, bell pepper, chili pepper, cabbage, tomatoes, and beans.
How Healthy Is the Ukrainian Borscht?
Because of the big quantity and variety of vegetables, the traditional Ukrainian borscht is a bomb of vitamins and has a lot of benefits. Also, it is very easy to prepare for vegetarians as for vegans.
How Long Borscht Keep in the Fridge?
Try to eat all of the soup in the first two, a maximum of three days.
Can Borscht Be Served Cold?
Considering that we cooked the vegetarian version of this recipe, it doesn’t contain fats that will harden on cooling.
Actually, there are a lot of people who prefer this version of the Ukrainian borsht to eat cold.
Can Borscht Soup Be Frozen?
It’s not a good idea to freeze the borscht because the vegetables will become too soft and will lose their texture.
Can Borscht Be Reheated?
Sure you can. I advise you to heat only the amount which you will eat immediately.
Thank you so much for this recipe!! This looks delicious, a perfect recipe for me right now because I have a big head of cabbage, beetroots and carrots in the fridge.