Ukrainian Borscht
(Красный Борщ)

Ukrainian Borscht

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Ingredients

Adjust Servings:
4 medium Beets peeled and shredded
10 cups Vegetable stock or beef/chicken
1 large Potato peeled and diced
1/2 large head Green Cabbage shredded
4 Carrots peeled and shredded
1 tsp Sunflower oil
1 medium Onion diced
1 medium diced tomato
1 tbsp Tomato paste
1 tbsp White Sugar
3 Bay Leaf
1/4 cup Dill (Fresh)
Salt and pepper (to taste)
Serve
1/2 cup Sour Cream (Full fat) or vegan sour cream
1 loaf Crusty Bread
Features:
  • Gluten free
  • Soup
  • Vegetarian
Cuisine:

This is a vegetarian/vegan bowl of borscht soup is so good, leave out the beef chunks and really let those beets come to life!

  • 1 hour
  • Serves 6
  • Medium

Ingredients

  • Serve

Directions

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This Ruby Red Borscht soup is one of my favorite things to make going into the colder months. The bright red beets carry so many health benefits, it’s no wonder I feel so great after eating this. 

Ruby Red Ukrainian Borscht (Красный Борщ)

Traditionally borscht is made with beef stock and chunks of beef, however you can omit that if you’re looking for a vegetarian/vegan version. Which really highlight the beets and cabbage more than anything, and is just as good. If you want to keep this a purely vegetarian/vegan soup then chose a vegetable stock too, over beef stock as well. 

This recipe will make a fairly large pot of soup, so if you have any any leftovers “which is highly unlikely” then you can freeze it for another time. Think meal prep, make a big pot and store it away in the freezer for some healthy grab and go lunches!

Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine. When searching the web and cook books, you will find there are several ways to make borscht. I prefer it just like this, with my vegetables chopped up very finely as opposed to the chunky versions, after all this is a soup not a stew.

ukraine borscht

To do this you will want a food processor, which will saves you a ton of time otherwise you can use a grater to get the job done. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.

I hope you like this recipe for authentic borscht soup, it’s my favorite way to make it.  

Ruby Red Ukrainian Borscht (Красный Борщ)

Also you can save yourself allot of time and hassle by letting your food processor chop up your beets and cabbage. Also this will gives the soup a great consistency, leaving it very creamy vs chunky.

Welcome to borscht heaven!

Ruby Red Ukrainian Borscht (Красный Борщ)

Serve alongside some crusty bread and  a dollop of sour cream if  desired!

 

Come back Tucker, you don’t need to hunt today this recipe is vegetarian. 

 

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you.

 

Looking for an awesome Beef Borscht recipe? Check out my other recipe here for Beef Borscht

 


 

 

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16807018_262723247503972_5829634184408974436_n-1 Simple yet Authentic Green Chili Stew (Chili Verde)

UKRAINIAN BORSCHT SOUP

UKRAINIAN BORSCHT SOUP

Ingredients

  • 4 medium Beets
  • 10 cups Vegetable stock
  • 1 large Potato
  • 1/2 large head Green Cabbage
  • 4 Carrots
  • 1 tsp Sunflower oil
  • 1 medium Onion
  • 1 medium diced tomato
  • 1 tbsp Tomato paste
  • 1 tbsp White Sugar
  • 3 Bay Leaf
  • 1/4 cup Dill, Fresh
  • Salt and pepper, to taste

SERVE

  • 1/2 cup Sour Cream, Full fat
  • 1 loaf Crusty Bread

Instructions

  1. Start by rinsing and possible scrubbing the beets to remove any dirt and set aside.
  2. Peel the carrots and half the cabbage and set aside.
  3. Slowly add your peeled carrots to the food processor, dice and set aside.
  4. Slowly peel the potato, cube and set aside.
  5. Slowly add the cabbage chunks to the food processor shred, and set aside.
  6. Peel each beet and then cut into fours and place 2 at a time in your food processor shred, and set aside,
  7. In a pot place the oil and cook the onion till translucent.
  8. Pour in the vegetable or beef stock and place the bay leaves.
  9. Add in the tiny cubed potato, tomato, tomato paste along with shredded beets, cabbage, carrots and sugar.
  10. Simmer for 10 minutes, adding in 1 tbsp of seasoning salt.
  11. Taste to see if more seasoning salt is needed, if so add 1 tsp at a time, then add in your pepper and balsamic vinegar.
  12. Add in your fresh dill and allow this all simmer to cooked, roughly 5 more minutes.
  13. Remove the bay leaf, and ladle the hot soup into bowls and serve with sour cream and some crusty bread. Enjoy!

 

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Ukrainian Borscht

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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4 Comments Hide Comments

Every year we plant beets for this very reason. We love Borscht and prefer it just like this! No meat just beets, excellent!

The Ukrainians made borsch, and the Mennonites of the Ukraine borrowed the soup but substituted cabbage as the main ingredient rather than beets, and called it Borscht.

Delicious! I love the fact that this is a clean recipe that I did not feel guilty eating or feeding my family . I love BEETS and my husband really enjoyed it too. It was perfect to put in the crockpot before church and have it almost ready by the time we got back, just in time for lunch! Thank you

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