Ukrainian-style vegetarian borscht is a hearty, satisfying soup with beets as its star ingredient accompanied by other vegetables. It's easy to make, tangy and sweet, full of goodness, fantastic colour and, most importantly, incredible flavour!
This Ukrainian vegetarian borscht ('barszcz ukraiński' in Polish) is one of best loved, most often made soups in Poland. It contains all the most commonly used East European root vegetables (beets being one of them), as well as cabbage, so it's not only delicious but also healthy. One serving of borscht (without sour cream) contains less than 100 calories!
What is borscht
Borscht is a soup made with beets popular in Ukraine, Russia as well as Eastern and Central Europe, especially Poland. The word 'borscht' in Russian (the Polish equivalent being 'barszcz') means 'cow parsnip' or 'hogweed', which centuries ago was used to cook sour tasting soup.
Although the plant's culinary use was eventually abandoned its name survived. Today we have 'white borscht' (a sour tasting soup made with fermented rye, called 'żurek' in Polish) and 'Ukrainian borscht'. There is also traditional Polish barszcz, which is a clear beet soup served at Christmas.
Borscht can be made with or without meat.
What ingredients go into vegetarian borscht
- Beets: They are a tough vegetable so the best way of cooking them with other vegetables in a soup is by shredding them first. Another soup containing grated beets is chłodnik (chilled beet soup).
- Cabbage: use any green or white cabbage.
- Potatoes: Russets, Maris Piper or other all-rounder varieties work well.
- Other vegetables: onion, garlic, leek, carrot.
- Celery root/celeriac: this is not the same as celery and I do not recommend making this substitution.
- Parsley: you can use parsley root instead if you can get it (you might be able to find it in a Polish store), but do not use parsnip - it's not the same vegetable.
- Beans: use any white beans (or omit altogether).
- Vinegar: use according to taste, but take care not to make your borscht too vinegary. Use in combination with lemon juice if desired.
- Dill pickle juice: this ingredient adds not only sourness but also flavour and I strongly recommend you do not omit it. (If you've got lots of dill pickles you can also make Polish dill pickle soup!)
- Vegetable stock.
- Bay leaf and allspice berries: popular spices used in many Polish soups.
- Sour cream: another favourite East European ingredient used in most soups.
Other ingredients you can use
Due to its tremendous popularity there are countless versions of Ukrainian borscht. Some recipes use beef bones while others omit the beans and/or cabbage. There are also borscht recipes that use tomato paste/puree or red pepper as well as sauerkraut or pickled beet juice.
How to make vegetarian beet soup
1.Make soup base: Heat the oil, add the onion, garlic, leek, bay leaf and allspice berries and cook gently for 3 minutes stirring often.
2. Add shredded vegetables: Stir in the carrot, cabbage and celeriac. Cook for 3 more minutes.
3. Add beets: Add the beets, potatoes, parsley, 2 tablespoons of vinegar and dill pickle water (each) and most of the stock. Cover and bring to the boil then simmer for 20 minutes stirring occasionally.
4. Add beans: Add the beans, more stock if needed, pepper to taste and continue cooking gently for 25 more minutes.
5. Finish off: Remove from the heat, add more vinegar and pickle water if needed and adjust the seasoning. Serve with sour cream and freshly chopped dill.
Serving suggestions
Enjoy with a slice of rye or pumpernickel bread, Polish mushroom crepes or simply on its own.
Top tips
- Preparation: I recommend using rubber gloves when handling the beetroot.
- This soup cooks in stages so you can prepare the ingredients according to when you need to add them (this will save you time).
- Ukrainian borscht is delicious with or without beans so this ingredient can be optional.
- Flavour: This soup should be moderately tangy so take care not to make it too vinegary.
- Add salt, if needed, after you've cooked the soup (it may only need pepper to taste).
- Storing: This vegetarian borscht soup tastes even better the next day. Keep refrigerated for up to 4 days.
- Serve with a dollop of sour cream, but add it to individual portions, NOT to the pot (adding dairy to the soup may cause it to spoil).
- Freeze for up to 3 months.
What else to do with beets
- Raw: use in slaws, smoothies and juices.
- Cooked: in salads, dips and condiments.
- Baking: make beet bread or beet muffins.
Other chunky vegetarian soups to try
- Beet Greens Vegetable Soup
- Polish Sauerkraut Soup Recipe (Kapusniak)
- Red Cabbage Winter Vegetable Soup
- Polish Sorrel Soup
- Polish Kohlrabi Soup
Check out also these other delicious soup recipes!
Keep in touch!
If you make this vegetarian borscht recipe I'd love to know what you thought. Do you have a favourite borscht soup recipe? Let me know in the comments below, thanks!
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Ukrainian Vegetarian Borscht Soup
Equipment
- Large pot with a lid
- Food processor or box grater
Ingredients
- 4 medium beets peeled, coarsely grated
- 2 cups (150 g) cabbage shredded/finely chopped
- 3 medium potatoes peeled, cubed
- 1 onion finely chopped
- ½ leek finely chopped
- 1 garlic clove finely chopped
- 1 medium carrot peeled, coarsely grated
- 4 tablespoons (40 g) celery root/celeriac peeled, coarsely grated
- 4 tablespoons parsley finely chopped
- 1 bay leaf
- 2 allspice berries
- 1x14.11oz can (400 g) white beans 1 can, rinsed, drained
- 2 tablespoons vegetable oil
- 8 cups (1.9 l) hot vegetable stock or according to preference
- 2-3 tablespoons white wine vinegar
- 2-3 tablespoons dill pickle water
- Sea salt and pepper to taste
- 1 tablespoon dill finely chopped, for serving
- Sour cream for serving
Instructions
- Make soup base: Heat the oil, add the onion, garlic, leek, bay leaf and allspice berries and cook gently for 3 minutes stirring often.
- Add shredded vegetables: Stir in the carrot, cabbage and celeriac. Cook for 3 more minutes.
- Add beets: Add the beets, potatoes, parsley, 2 tablespoons of vinegar and dill pickle water (each) and most of the stock. Cover and bring to the boil then simmer for 20 minutes stirring occasionally.
- Add beans: Add the beans, more stock if needed, pepper to taste and continue cooking gently for 25 more minutes.
- Finish off: Remove from the heat, add more vinegar and pickle water if needed and adjust the seasoning. Serve with sour cream and freshly chopped dill.
Notes
- Preparation: I recommend using rubber gloves when handling the beetroot.
- This soup cooks in stages so you can prepare the ingredients according to when you need to add them (this will save you time).
- Ukrainian borscht is delicious with or without beans so this ingredient can be optional.
- Flavour: This soup should be moderately tangy so take care not to make it too vinegary.
- Add salt, if needed, after you've cooked the soup (it may only need pepper to taste).
- Storing: This vegetarian borscht soup tastes even better the next day. Keep refrigerated for up to 4 days.
- Serve with a dollop of sour cream, but add it to individual portions, NOT to the pot (adding dairy to the soup may cause it to spoil if you are planning to serve it over several days).
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Karen
Hi Monika, thanks so much for posting this recipe! I'm almost done making a pot. Just wanted to mention that the carrot and parsley are missing from your ingredient list, but are added in the directions part. Would you know the quantities of these two ingredients? Thank you, Karen
Monika
Hi Karen, so sorry, I have corrected it now. You need 1 medium carrot and about 4 tablespoons of finely chopped parsley. I hope it turned out ok for you. Thanks for bringing this up!
Corina
I lived in Poland for a couple of years when I was working as an English teacher and I really grew to love borscht, especially when it does have plenty of sourness in it! Before that I didn't like beetroot and it's only since then that I've started to like beetroot properly. Thank you so much for sharing with #CookOnceEAtTwice!
Monika
How fabulous! I think the reason people don't like beetroot is often because they don't really know it - you were in the right place to really start to appreciate it:)
FrugalHausfrau
This is a gorgeous soup - I love beets but have never attempted borscht! Time to remedy that, I think.
Mollie
Monika
Thanks Mollie! It's very easy to make:)
Ginger
What a wonderful recipe! I vary between a meat-heavy version and one similar to yours - the addition of beans is a stroke of genius!
Monika
Thank you! As a child I only ate a meaty version of this but I prefer this soup vegetarian, always with cannelloni beans:)
Ginger
Again, such an excellent and healthy alternative!
Mandy Mazliah
This sounds lovely. I only had borscht for the first time recently and I loved it so I'll definitely have to try your version. My husband is a huge pickle fan too so I think he'll enjoy this.
Monika
Thanks Mandy! My version is really easy. Let me know what you think if you do try it:)
Midgie
Oooh this looks yummy! I have to admit that for all the beets we eat in this house I have never made borscht. Millie is poorly today and thinks that it looks so pretty!
Monika
Thanks Millie:) It's a very easy dish to make, why not give it a go:)