🥣 Vegetarian borscht

Name: Vegetarian borscht
Total time: 60 min
Yield: 6
Cuisine: Ukraine · Eastern Europe
Ingredients: 2 medium beetroots (about 400 g), cut into strips; ¼ white cabbage (about 400 g), shredded; 3 potatoes, diced; 1 carrot, grated, and 1 onion, chopped; 3 tomatoes, grated, or 2 tbsp tomato paste; 2 litres water or vegetable broth; 1 tbsp lemon juice or vinegar, 1 tsp sugar; 1 tbsp sunflower oil, 2 bay leaves, salt, pepper; A large bunch of dill; Sour cream to serve

Origin: Ukraine · Eastern Europe

158kcal

per serving · 350 g

45kcal

per 100 g

5 gProtein1.5 g / 100 g

5 gFat1.5 g / 100 g

21 gCarbs6 g / 100 g

Vegetarian borscht is the meat-free version of the classic beetroot soup: beetroot, cabbage, potato, carrot and tomato simmered in water or vegetable broth until tender. Without the meat broth the soup tastes sweeter and earthier, with the beetroot at the centre. Plenty of fresh dill and a spoonful of sour cream are added just before serving.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Low-carb6 g carbs per 100 g

Not veganbecause of: sour cream

Contains dairybecause of: sour cream

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

beetcabbagepotatocarrottomatodillsour cream

Recipe

6 servings60 min

Ingredients

2 medium beetroots (about 400 g), cut into strips
¼ white cabbage (about 400 g), shredded
3 potatoes, diced
1 carrot, grated, and 1 onion, chopped
3 tomatoes, grated, or 2 tbsp tomato paste
2 litres water or vegetable broth
1 tbsp lemon juice or vinegar, 1 tsp sugar
1 tbsp sunflower oil, 2 bay leaves, salt, pepper
A large bunch of dill
Sour cream to serve

Method

Bring the water or broth to the boil, add the potatoes and bay leaves and cook for 10 minutes.
Fry the onion and carrot in the oil for 5 minutes, add the beetroot, lemon juice and sugar and cook for 10 minutes, then add the tomatoes for 5 minutes more.
Add the cabbage to the pot and cook for 5 minutes, then stir in the beetroot mixture and simmer for 10 minutes.
Season, stir in plenty of chopped dill and rest for 10 minutes. Serve with a spoonful of sour cream.

How to make it lighter

This borscht is light on its own — the sour cream is where most of the extra calories come from, about 30 kcal per tablespoon of 20%.
Add a can of drained beans for more protein and a more filling bowl.
Cook a big pot: it keeps well in the fridge for 3–4 days and tastes even better the next day.

History

Borscht is most closely associated with Ukraine, where meatless versions have long been cooked during religious fasts — including the Christmas Eve supper, when meat is traditionally avoided. Today vegetable borscht is cooked year-round across Eastern Europe.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →