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This easy Vegetarian Borscht is a classic, vegetable-forward soup made with beets, cabbage, potatoes, and dill. It’s deeply comforting, naturally colorful, and surprisingly simple to pull together on a weeknight. If you love hearty soups that rely on vegetables instead of meat for flavor, this one deserves a spot in your regular rotation.
Meggan’s Notes
Borscht is one of those soups that feels far more complicated than it actually is. Once you peel and grate the beets, the rest of the recipe is mostly hands-off simmering, and the payoff is huge.
I make this vegetarian version often at home, especially in the colder months, because it delivers everything I want in a soup. It’s warming, filling, and packed with vegetables, but it never feels heavy or dull. A spoonful of sour cream and a sprinkle of fresh dill at the end turn a very humble pot of soup into something quietly special.
Why This Recipe Works
This Vegetarian Borscht works because it builds flavor in layers without overcomplicating the process.
- The grated beets cook quickly and give the soup its signature color and subtle sweetness.
- Cabbage and potatoes add body and make the soup feel substantial, while a short simmer keeps the vegetables tender without turning them mushy.
- A splash of pickle juice or vinegar at the end brightens everything and balances the earthy beets.
- Fresh dill ties it all together with a clean, unmistakable borscht flavor.
Vegetarian Borscht Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Olive oil: Used to soften the vegetables and start building flavor.
- Beets: Grating the beets helps them cook faster and evenly infuse the soup with color.
- Onion, carrots, and celery: This classic aromatic base adds sweetness and depth.
- Vegetable broth: Keeps the soup vegetarian while allowing the vegetables to shine.
- Green cabbage: Adds texture and heartiness without overpowering the soup. Red cabbage works too.
- Red potatoes: Waxy potatoes hold their shape and give the soup body. Feel free to use russet potatoes, but just know they will break down more (not necessarily a bad thing).
- Bay leaves: Add background flavor during simmering and should be removed before serving.
- Fresh dill: Essential for classic borscht flavor. Add more at the end for brightness.
- Dill pickle juice: Adds acidity and balances the sweetness of the beets. I add pickle juice with reckless abandon, and you can, too. Or, substitute red wine vinegar.
- Sour cream: Optional for serving. Omit for a vegan soup.
How to Make Vegetarian Borscht
- In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Add beets, carrots, onion, and celery, and cook until softened, about 5 minutes.
- Add vegetable broth, cabbage, potatoes, bay leaves, dill, and ½ teaspoon salt. Bring to a boil. Cover and reduce heat; simmer until vegetables are tender, stirring occasionally, about 25 minutes.
- Remove bay leaves and stir in pickle juice. Season to taste with salt and pepper. (I like 1 teaspoon salt and ½ teaspoon pepper.) Garnish with sour cream and more dill if desired.
Vegetarian Borscht Tips and Variations
- Yield: This recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
- Grating beets: A box grater works well, but a food processor with the shredding disc makes quick work of it.
- Vegan option: Skip the sour cream and garnish with extra dill or a drizzle of olive oil.
- Extra vegetables: Feel free to add parsnips or turnips along with the carrots and potatoes.
- Flavor boost: For deeper flavor, sauté the vegetables a few minutes longer before adding the broth.
How to Store Vegetarian Borscht
- Refrigerator: Store leftovers covered in the refrigerator for up to 4 days. The flavor improves as it sits.
- Freezer: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
Frequently Asked Questions
Grating helps the beets cook faster and evenly color the soup, but finely diced beets will also work with a slightly longer simmer.
Yes, but the soup will lose its traditional deep red color. However, your cutting board will be easier to clean.
Borscht should have a subtle tang. Adjust the pickle juice or vinegar to taste.
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Vegetarian Borscht
Ingredients
- 2 tablespoons olive oil
- 1 pound beets peeled and grated
- 1 large onion peeled and chopped
- 2 carrots peeled and diced
- 2 ribs celery diced
- 4 cups vegetable broth
- 1 pound green cabbage shredded
- 1 pound red potatoes or other waxy potatoes, quartered
- 2 bay leaves
- 1 tablespoon chopped fresh dill plus more for garnish
- 1 tablespoon dill pickle juice or red wine vinegar
- Sour cream for serving, optional (omit for vegan soup)
- Salt and freshly ground black pepper
Instructions
- In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Add beets, carrots, onion, and celery, and cook until softened, about 5 minutes.
- Add vegetable broth, cabbage, potatoes, bay leaves, dill, and ½ teaspoon salt. Bring to a boil. Cover and reduce heat; simmer until vegetables are tender, stirring occasionally, about 25 minutes.
- Remove bay leaves and stir in pickle juice. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Garnish with sour cream and more dill if desired.
Nutrition
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