Vegetarian Russian Beetroot Soup (Borsch)

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Normally, this Russian/Ukrainian traditional soup is made with beef or pork, but I believe it is absolutely not necessary to add meat, as it tastes amazing as a vegetarian dish, and is much healthier. As an option you can add some red beans for more protein.


(Makes 4-5 servings)

2 medium beetroots (peeled and shredded)
2 medium potatoes (peeled and cut into thin slices)
1 carrot (peeled and shredded)
1 onion (finely chopped)
1 tomato (cut into small cubes)
½ of a cabbage (shredded)
3 tablespoons of tomato paste
3 tablespoons of oil
Salt/pepper to taste
Light sour cream
Dill (finely chopped)


  1. Fill a medium size pot with water about 2/3rds, and add in salt to taste (about 1 ½ teaspoons), then drop the cut potatoes in and bring to a boil. Keep on high heat and cook for about 20 minutes.
  2. Meanwhile, take the shredded beetroot, carrot, onion and tomato and sauté everything in a skillet with 3 tablespoons of oil until all the vegetables are soft (about 10-15 minutes). Add just a dash of salt and pepper and 3 tablespoons of tomato paste. Mix well.
  3. When potatoes are soft, add in the sautéed vegetables to the pot and stir.
  4. When soup starts boiling again, add in the shredded cabbage and stir again. Cook it until it boils.
  5. Take off the heat and let it sit covered for 20 minutes. Add more salt and pepper if needed.
  6. Serve with a tablespoon of light sour cream and some chopped dill.



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