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Overhead shot of blue bowl filled with red borscht soup topped with a dollop of sour cream and some chopped fresh dill on top.

Ukrainian borscht (VEGETARIAN)

Sava's Kitchen
This meatless Ukrainian borscht is my favorite soup of all time. Beets, carrots, potatoes, and cabbage create this rich, aromatic soup with a unique flavor. Serve it with a dollop of sour cream or cashew cream to make it vegan. 
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Soup
Cuisine Ukrainian
Servings 8
Calories 257 kcal


  • 1 Box grater
  • 1 large skillet
  • 1 large dutch oven or stock pot 5.7 qt.


  • 1 large beetroot
  • ½ green cabbage
  • ½ medium onion
  • 2 medium carrots
  • ½ bell pepper
  • 3-4 yellow potatoes
  • liters filtered water, plus ⅓ cup for the mirepox
  • 1 teaspoon "better than bullion" base
  • 1 bay leaf
  • 2 Tablespoon olive oil
  • 1 Tablespoon tomato paste
  • 1 teaspoon fresh lemon juice add more for more sour taste
  • ¼-½ teaspoon sugar to balance tomato paste taste
  • ½ teaspoon salt
  • ¼ teaspoon sweet paprika powder
  • ¼ teaspoon coriander
  • ¼ teaspoon black pepper by taste
  • 2 tablespoons finely chopped dill and parsley
  • 2 cloves diced fresh garlic
  • extra salt, sugar, lemon juice by taste


  • In a large stock pot, add water, Better Than Bullion", and bay leaf. Bring to boil and simmer on low.
  • Rinse and wash all the vegetables. Dice onion and place them in the 1st bowl. Shred carrots and cut the bell peppers in to matchsticks and transfer them into the 2nd bowl. Place peeled and cubed potatoes into the 4th bowl. Shred the cabbage finally and transfer it to the 5th bowl.
  • Make the mirepoix: heat the oil in a large frying pan over medium heat. Add onions and cook until translucent. Add carrots and bell peppers and continue cooking for another 4-5 minutes stirring occasionally. Add shredded beet, tomato paste, lemon juice, sugar, ⅓ cup of water. Stir the mirepoix, cover and cook on low heat for 10 minutes.
  • Add potatoes and cabbage to the boiling broth. Cook for about 10 minutes or until potatoes are tender. Add prepared mirepoix. salt, dry herbs and spices to the soup. Stir it well mix, cover and let simmer on low ( do not bring to heavy boil) for another 3-4 minutes.
  • Taste the soup. Add more salt, pepper, lemon juice or sugar if needed.
  • Add freshly chopped dill, parsley and garlic to the pot. Turn off the heat and let stand covered for 10-15 minutes before serving.
  • Serve hot with a big dollop of sour cream and bread!


  • use water or broth.
  • make sure to add lemon juice  and sugar for the best flavors.
  • use vegan sour cream if needed for serving.
  • cool down leftovers in smaller bowls to bring to room temperature faster before transferring to the fridge.
  • you can make the mirepox ahead of time and freeze it up to 3 month.
  • nutritional facts are for information purposes only, and not to be considered medical advice.


Calories: 257kcalCarbohydrates: 16gProtein: 2gFat: 4gSodium: 450mgFiber: 2gSugar: 8g
Keyword beetroot, beetroot soup, borscht, borscht recipe
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