Print Options:

Vegetarian Borscht

Yields6 ServingsPrep Time20 minsCook Time1 hr 15 minsTotal Time1 hr 35 mins

I’ve always been a huge fan of beets even as a girl. This soup is not only delicious, but it’s so hearty–you won’t miss the meat one bit!

 2 Large yellow onions
 3 Large beets, peeled and chopped
 3 Yukon Gold ( yellow) potatoes, chopped
 2 Large carrots, peeled and chopped
 4 cups Sliced green cabbage( about 1/2 a large head)
 1 cup Tomato purée ( I used 1 -15 ounce can stewed chopped tomatoes)
 5 ½ cups Vegetable broth
 2 Bay leaves
 Sea Salt and cracked black pepper to taste
 3 tbsp Dried dill or 1 small bunch fresh Dill
 2 tbsp Apple Cider Vinegar
 2 tbsp Raw Honey(optional)
 Extra Virgin Olive oil or Avocado Oil for sautéing

Drizzle extra virgin olive oil or avocado oil, enough to cover the bottom of a large soup pot or Dutch oven. Add the 2 chopped onions & sauté over med low heat until translucent ( ab 15 min), then add beets & potatoes and sauté about 10 min


Add chopped carrots, sea salt & pepper & half of the dill. Add vegetable stock and bay leaves & bring mixture to a boil. Turn temperature down to medium low ; add tomato purée & simmer until beets, potatoes & carrots are still a bit firm( about 20 min)


Add Apple cider vinegar and cabbage and cook until beets, potatoes & carrots are tender, about another 1/2 hour to 45 plus minutes. Add honey, if desired & rest of the dill & more sea salt & pepper if needed.


Top with whole milk yogurt, dairy or non dairy sour cream.

Nutrition Facts

Servings 6