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Traditional Vegetarian Ukrainian Borscht

A vibrant, deeply savory, and comforting beet soup featuring a perfectly balanced sweet-and-sour broth. This traditional Ukrainian Borscht is packed with hearty vegetables, infused with garlic and fresh dill, and boasts a stunning ruby-red color.

Prep 25 min Cook 45 min Total 85 min Level Intermediate

Serves 6

Ingredients

Soup Base

8 cups Vegetable broth — Low sodium preferred
3 medium Russet potatoes — Peeled and diced into bite-sized pieces
3 cups Green cabbage — Finely shredded
2 whole Bay leaves

Sauté (Smazhennya)

3 tablespoons Olive oil or sunflower oil — Divided
1 large Yellow onion — Finely chopped
2 medium Carrots — Peeled and coarsely grated
3 medium Red beets — Peeled and coarsely grated (about 3-4 cups)
3 tablespoons Tomato paste
2 tablespoons White vinegar — Crucial for keeping the beets red and adding sourness
1 tablespoon Granulated sugar — Balances the acidity

Flavorings & Garnish

4 cloves Garlic — Minced or pressed
0.33 cup Fresh dill — Finely chopped, plus extra for garnish
1.5 teaspoons Salt — To taste
0.5 teaspoons Black pepper — Freshly ground
0.5 cup Sour cream — For serving (use vegan sour cream if making vegan)

Instructions

In a large soup pot or Dutch oven, bring the vegetable broth to a boil. Add the diced potatoes and bay leaves. Reduce the heat to a simmer, cover, and cook for about 10 minutes until the potatoes begin to soften.
~15 min
Cut your potatoes uniformly so they cook evenly.
While the potatoes are simmering, heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the grated carrots and cook for another 3 minutes. Transfer the onion and carrot mixture to the soup pot.
~8 min
In the same skillet, add the remaining 2 tablespoons of oil. Add the grated beets, white vinegar, and sugar. Sauté over medium heat for 5 minutes. The vinegar helps the beets retain their vibrant ruby-red color.
~5 min
Wearing gloves while grating beets prevents your hands from staining.
Stir the tomato paste into the beets and cook for 2 more minutes, allowing the tomato paste to slightly caramelize. Add a ladle of broth from the soup pot into the skillet, stirring to deglaze the pan. Transfer the entire beet mixture into the soup pot.
~4 min
Add the shredded cabbage to the soup pot. Season with salt and black pepper. Stir well, cover, and gently simmer for 15-20 minutes, or until the cabbage and beets are tender.
~20 min
Don't rapidly boil the soup after adding the beets, as this can cause the color to fade from red to orange.
Remove the pot from the heat. Stir in the minced garlic and fresh dill. Taste the broth; adjust the salt, vinegar (for sourness), or sugar (for sweetness) as needed to achieve a perfectly balanced sweet-and-sour profile.
~3 min
Adding garlic off the heat preserves its sharp, pungent flavor, which is traditional for Borscht.
Let the Borscht rest off the heat, covered, for at least 15 minutes before serving. This resting period is critical for the flavors to meld.
~15 min
Borscht always tastes better the next day!
Serve hot in bowls, topped with a generous dollop of sour cream and extra fresh dill. Accompany with dark rye bread rubbed with garlic if desired.
~2 min

Nutrition

210

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

750

Sodium (mg)

Cholesterol (mg)

Equipment

Large heavy-bottomed soup pot or Dutch oven
Large skillet
Box grater
Cutting board
Chef's knife

Tips & Storage

To make this recipe fully vegan, substitute the sour cream garnish for a plant-based alternative or omit it entirely.
Acid is the secret to the vibrant color. Do not skip the vinegar or lemon juice.
Borscht is famously better on the second or third day, making it an excellent meal prep recipe.
Storage: Store leftover borscht in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop. It also freezes well for up to 3 months (freeze without the sour cream).