Beet borscht is a traditional hot or cold, often vegetarian soup common in Russian, Ukrainian, and Jewish cooking.
Yield 6 servings
Time 45 minutes
  • large pot
  • knife
  • wooden spoon
  • 1 T olive oil
  • 1 medium onion, peeled and chopped
  • 1 pound fresh beets with greens
  • ½ pound yellow potatoes
  • 2 medium carrots
  • 2 stalks celery
  • 1 Q vegetable stock or water
  • 1 t caraway or fennel seeds
  • 1 T red wine vinegar
  • 1 T agave
  • 1 t salt
  • 1 t dried dill

Optional sides and garnishes

Directions Heat the oil over medium heat, add the onion, and sauté for 10-15 minutes, stirring occasionally.

Meanwhile, remove and clean the beet greens, then chop about 2 cups. Set aside.

Peel and dice the beets. Chop the potatoes, carrot, and celery.

When the onions are golden, add the chopped vegetables. Stir frequently for 5 minutes.

Add beet greens, water, and seeds. Bring to a boil, then lower heat.

Simmer for 10 minutes until beets are soft. Add vinegar, agave, salt, and dill, and simmer another 5 minutes.

Serve hot or cold, with optional bread on the side and optional garnish(es) on top.


VeganAdapted from the recipe in Big Vegan, by Robin Asbell.

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Vegan borscht recipe