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Horizontal image of a white bowl filled with a bright red stew topped with sour cream and chives on a towel next to another bowl and a yellow towel.

Vegetarian Borscht

  • Author: Fanny Slater
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x


This sensationally sour veggie soup blends earthy beets with crunchy cabbage. It’s garnished with a tangy swirl of sour cream and dill. Get the recipe now.


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 2 cups)
  • 2 medium carrots, peeled and cut into 1-inch pieces (about 1 cup)
  • 1 pound Yukon Gold potatoes (about 5 small), peeled and cut into 1-inch pieces
  • 1 pound beets (about 5 small), peeled and cut into 1-inch pieces
  • 1 1/2 teaspoons coarse salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 large cloves garlic, minced
  • 1 tablespoon tomato paste
  • 8 cups low-sodium vegetable stock
  • 3 cups chopped green cabbage (about 1/3 medium)
  • 1 tablespoon apple cider vinegar or lemon juice, plus more to taste
  • 1/2 cup sour cream 
  • 1/4 cup finely chopped fresh dill


  1. In a large heavy-bottomed saucepot or a Dutch oven, melt the butter and warm the olive oil over medium heat. Add the onion and sweat until very fragrant and translucent, about 5 minutes. 
  2. Add the carrots, potatoes, and beets. Saute until the veggies are lightly golden on the outside, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Add the salt and pepper, stirring to make sure everything is evenly seasoned.
  3. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to medium and simmer until the carrots, potatoes, and beets are tender but not mushy, about 20 minutes.
  4. Add the cabbage and vinegar, and stir to combine. Simmer until the cabbage wilts but still has some crunch, about 10 minutes.
  5. Season to taste with additional salt and vinegar if desired. Divide the borscht among bowls and evenly garnish with the sour cream and dill.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: borscht, beets, vegetarian, soup