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When I think of Russian food, first thing that comes to mind is Borscht —  beet & vegetable soup. To be honest I’m not a bog beets fan, so this was soup was something that I was not too excited about and kept looking for other dishes. But finally I realized I had no time and then ended up making the soup anyway. I was surprised that I liked the soup, it is very hearty and technically I didn’t taste the beets as much as I feared I would. The color sure makes the beet presence apparent and I really loved how photogenic this soup was.

Adapted from here.

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Borscht -- Russian Beet & Vegetable Soup Yum
Borscht -- Russian Beet & Vegetable Soup
Course soups stews
Cuisine russian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Beet - medium, peeled and grated
  • 1 Carrot - small, peeled and grated
  • 1 Tomato - small, chopped
  • 1 tbsp Lemon juice
  • 1 Potato - large, diced
  • 1 cup Cabbage - thinly sliced
  • 1 Onion - small, thinly sliced
  • 1 Bay leaf
  • 1 tsp Parsley Dried
  • to taste Salt Pepper &
  • Sour cream - to serve (optional)
Course soups stews
Cuisine russian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Beet - medium, peeled and grated
  • 1 Carrot - small, peeled and grated
  • 1 Tomato - small, chopped
  • 1 tbsp Lemon juice
  • 1 Potato - large, diced
  • 1 cup Cabbage - thinly sliced
  • 1 Onion - small, thinly sliced
  • 1 Bay leaf
  • 1 tsp Parsley Dried
  • to taste Salt Pepper &
  • Sour cream - to serve (optional)
Borscht -- Russian Beet & Vegetable Soup
Instructions
  1. Heat 2tsp oil in a medium sauce pan, add beets, carrots and tomato. Saute for 1~2 minutes.Add the lemon juice and cook on medium flame until the veggies are tender, about 12~15 minutes.Add 3~4 cups of water (or vegetable stock for extra flavor) and salt; bring to a boil. Add the potato, cabbage, bay leaf, dried parsley and pepper. Cook covered until all the veggies are cooked through and tender, about 12~15 minutes.Adjust the seasonings and serve with a dollop of sour cream.
Recipe Notes

Check out the complete Russian Vegetarian Meal here.

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8 thoughts on “Borscht — Russian Beet & Vegetable Soup (Vegetarian Recipe)”

  1. i heard many folks are wary of the beet color, but i really loved the color you have got and it is indeed photo friendly…all your dishes always are 🙂

  2. Lol, the soup is photogenic! The pictures did turn out good. Love the color of the soup. This is on my to do list. I might make it this week. You picked a classic soup from Russia.

  3. you captured the dish so beautifully that I think even beet haters would be tempted but I love beets anyway so it wont take much for me to dig into this bowl

  4. I did not want to try broscht as its beets and I will have to finish it. I will take your word and amke a small quantity. lets see..

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