Vegetarian Borsch (Russian-Ukrainian)

vegetarian borsch russian

It's a vegetarian version of the famous Russian-Ukrainian beet soup, borsch.


500 gr beets/beetroot
150 gr onions (about 2 medium)
300 gr carrots (about 2 large)
400 gr white cabbage or finely grated mild sauerkraut
2 Tbsp olive oil
1,2 litres vegetable stock
about 1/3 of a lemon
coarsely ground black pepper

sour cream, to serve
finely chopped parsley, to garnish


Peel the beets, onions and carrots (put a small piece - about 50 grams - of beetroot aside for later). Cut all vegetables into thick matchsticks, shred the cabbage thinly.
Heat the oil in a large saucepan, add carrots, beets, onions and a pinch of salt and saute for about 5 minutes, stirring every now and then.
Add the shredded cabbage together with the hot stock. Bring to the boil, reduce heat, cover, and simmer on a low heat for about 20-30 minutes, until vegetables are softened.
Grate the beetroot chunk finely, add to the soup (this helps to enliven the colour).
Season with salt, pepper and lemon juice, keeping in mind that borsch should have a slightly sour taste - so squeeze that lemon thoroughly :)

Serve with a dollop of sour cream (or omit, if you want a vegan soup) and sprinkle with some chopped parsley.

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