Borscht has countless variations across Eastern Europe and Russia — some with beef or pork, some with fish, some entirely vegetarian. Today’s recipe is a gorgeous vegetarian Ukrainian borscht, vibrant with beetroot and packed with wholesome vegetables. It’s nourishing, deeply flavoured and incredibly satisfying — even without meat.
Ingredients (serves 6)
- 500 g raw beetroot, peeled and grated or julienned
- 300 g white cabbage, shredded
- 2 medium potatoes, diced
- 2 carrots, grated
- 1 onion, diced
- 3 garlic cloves
- 1 x 400 g tin of chopped tomatoes
- 1.5 litres vegetable stock
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- Fresh dill
- Salt and pepper
- Sour cream (to serve)
Instructions
- Heat the olive oil in a large pot. Sauté the onion until softened, then add the garlic and cook for 1 minute.
- Add the grated carrot and beetroot. Cook, stirring, for 5 minutes.
- Pour in the vegetable stock and bring to the boil. Add the diced potatoes and shredded cabbage.
- Stir in the chopped tomatoes and red wine vinegar. Season with salt and pepper.
- Simmer over low heat for 25–30 minutes until all the vegetables are tender and the soup is a gorgeous deep ruby red.
- Taste and adjust seasoning. Add more vinegar if you like a more tangy flavour.
- Serve with a generous dollop of sour cream and fresh dill.
Смачного! 🇺🇦🫐 (Smachnoho — Bon appétit in Ukrainian!)