Easy Vegetarian Borscht Soup

This easy one-pot vegetarian Russian Borscht recipe only takes 30 minutes to make! Delicious and wholesome winter soup full of nutrients!

Prep time: PT10M

Cook time: PT20M

Total time: PT30M

Rating

4.88 stars (50 reviews)

beet soup, borscht, borscht recipe, borscht soup, Russian borscht, Ukrainian borscht, vegan borscht, vegetarian borscht

Dice your onion, carrots, beets, potatoes and chop cabbage. Use this veggie chopper to save time. You can also grate your carrots and beets with a box grater.
Heat a large pot or Dutch oven over medium high heat. Add vegetable oil, diced onions, carrots and beets and sautée for about 5 minutes, stirring often.
Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.
Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.
Garnish with a spoonful of (vegan) sour cream and more fresh dill. Serve with rye bread. Enjoy!

Jill Teskey on 2026-08-19 (5 stars):
DI’m don’t expect such a simple recipe to be so good! Lots of flavour and so nutritious.
SHIRLEYBYFIELD on 2026-04-15 (5 stars):
Thank you for sharing this recipe
Jeanne on 2026-01-17 (5 stars):
Made this with yellow beets. So delicious. The lemon really adds something nice to it and love the fresh dill. I put horseradish in my sour cream.
Gene Rudolph on 2025-12-11 (5 stars):
Impressed by the level of detail.. Loved the way you summarized key points.
Thea Depper on 2025-08-01 (5 stars):
I made this recipe with the sofrito but also potatoes, corn, peas, beets leave tops and instead of tomato paste I used a mild salsa. It was yummy.
Amanda on 2025-01-21 (5 stars):
This was a very nice vegetable soup.
Ron on 2024-10-18 (5 stars):
I increased the amount of beets so they wouldn't be so outnumbered by the other vegetables. Added white beans. Would also be good with mushrooms and yellow bell peppers as suggested.
Letty Bromenschenkel on 2024-08-17 (5 stars):
I found that when I precook each of my veggies, esp the roots, THEN add them when they are almost done, I get the texture, seasoning, taste that seems to work best.
Sherry on 2024-02-15 (5 stars):
Make it am easy on yourself timewise and use canned beets, juice and all. Works every time!