Enjoy a steaming bowl of vegetarian borscht with a hearty slice of rye bread and butter or a crisp green salad on the side.
Borscht
This meatless borscht is a vibrant, vegetable-forward beet soup made with tender potatoes, sweet beets, aromatic onion and garlic, and a touch of tomato paste for depth. The result is a beautiful ruby-red bowl that’s comforting and nutritious. While some traditional recipes include meat, this version is vegetarian when prepared with vegetable stock; using beef or chicken stock will give the soup a richer, meat-based flavor.
The recipe is simple and forgiving: sauté aromatics, add tomato paste and spices, then simmer potatoes and beets in stock until tender. Finish with a splash of red wine vinegar for brightness and top each serving with a dollop of sour cream or plain yogurt and fresh herbs.
How healthy is borscht?
Borscht is packed with nutrients from its main ingredients. Beets are low in calories and high in fiber, vitamins and minerals such as folate and potassium. Potatoes also contribute fiber, vitamin C and some plant-based protein. Prepared with a modest amount of oil and served with a small spoonful of yogurt or sour cream, this soup makes a balanced, vegetable-rich meal.
Borscht Ingredients
- Olive oil: 2 tablespoons for sautéing the aromatics.
- Onion: 1 large, diced. Season while cooking.
- Garlic: 3 cloves, minced.
- Tomato paste: 3 tablespoons to deepen the flavor.
- Spices: 1 teaspoon smoked paprika and 1/2 teaspoon celery seeds.
- Potatoes: 1 pound russet or other starchy potatoes, peeled and cut into bite-sized cubes.
- Beets: 1 pound, peeled and cut into bite-sized cubes.
- Stock: 4 cups chicken, beef or vegetable stock (use vegetable stock for a vegetarian version).
- Vinegar: 1 tablespoon red wine vinegar to finish.
- Garnish: Sour cream or plain yogurt and chopped dill and/or parsley.
How to Make Borscht
- Sauté aromatics: In a heavy-bottomed 3-quart (or larger) saucepan or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the diced onion, season with 1 teaspoon salt and a few cracks of black pepper, and cook for about 5 minutes until softened and starting to brown.
- Add flavorings: Stir in the minced garlic, tomato paste, smoked paprika and celery seeds and cook for about 1 minute to release the aromas.
- Simmer the vegetables: Add the cubed potatoes and beets and pour in the stock. Bring to a boil, then lower the heat and simmer for about 20 minutes, or until the potatoes and beets are tender when pierced with a fork.
- Finish and season: Stir in the red wine vinegar and taste, adjusting salt and pepper as needed. The vinegar brightens the soup and balances the natural sweetness of the beets.
- Serve: Ladle the borscht into bowls, add a dollop of sour cream or yogurt, and sprinkle with chopped dill and/or parsley.
How to Freeze Borscht
Cool leftover borscht to room temperature, then transfer it to freezer-safe containers or resealable bags, leaving a little headspace for expansion. Freeze for up to 3 months. To thaw, move a container to the refrigerator overnight and reheat on the stove or in the microwave until warmed through.
Variations
- With beef: For a traditional meaty borscht, brown cubed chuck and simmer it in the stock until tender (1–1½ hours) before adding the vegetables. You may need extra stock for a longer simmer.
- Potato swap: Yukon Gold potatoes are a great alternative if russets are unavailable.
- Vegetarian: Use vegetable stock to keep the soup fully vegetarian.
- Vinegar swap: White wine or apple cider vinegar can replace red wine vinegar if preferred.
- Dairy-free: Omit the sour cream or yogurt topping or use a dairy-free alternative.
More Vegetarian Soup Recipes You’ll Love
- Slow Cooker Minestrone Soup
- Creamy Roasted Acorn Squash Soup
- Chickpea Tomato Soup
- Escarole and Chickpea Soup
- Green Detox Soup
If you try this borscht recipe, please leave a rating and a comment to share how it turned out. Photos are always welcome — they help others see what to expect and inspire new variations.
Borscht
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced (about 1 1/2 cups)
- 2 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon celery seeds
- 1 pound russet (or other starchy) potatoes, peeled and cut in bite-sized cubes
- 1 pound beets, peeled and cut in bite-sized cubes
- 4 cups chicken, beef, or vegetable stock (1 quart)
- 1 tablespoon red wine vinegar
- Sour cream or plain yogurt, for topping
- Chopped dill and/or parsley, for garnish
Instructions
- Heat a heavy-bottomed 3-quart or larger saucepan or Dutch oven over medium-high heat. Add the olive oil and swirl to coat the pan.
- Add the diced onion, season with 1 teaspoon salt and a few cracks of black pepper, and cook for about 5 minutes, stirring occasionally, until the onion is softened and beginning to brown.
- Add the minced garlic, tomato paste, smoked paprika, and celery seeds. Cook and stir for about 1 minute to combine and bloom the spices.
- Add the cubed potatoes and beets, then pour in the stock. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
- Stir in the red wine vinegar. Taste and adjust seasoning with additional salt and pepper if needed.
- To serve, ladle the soup into bowls, add a dollop of sour cream or yogurt, and sprinkle with chopped dill and/or parsley.
Notes
If you prefer a beef version, brown cubed chuck and simmer it in the stock until tender (about 1 to 1½ hours) before adding the vegetables; you may need additional stock.
Nutrition (per serving)
Serving: 1/3 cup • Calories: 167 kcal • Carbohydrates: 28 g • Protein: 4.5 g • Fat: 5 g • Saturated Fat: 0.5 g • Sodium: 599.5 mg • Fiber: 4 g • Sugar: 10 g