Russian Vegetarian Borscht
A hearty vegetarian version of Russian borscht that's rich in vegetables and mushrooms. This version maintains the traditional flavors without meat, making it perfect for vegetarian diets and fasting periods.
Ingredients
- 1 kg beets, peeled and grated
- 3 large onions, diced
- 4 carrots, grated
- 1 large cabbage, shredded
- 5 potatoes, cubed
- 300g mixed mushrooms (button, cremini, porcini)
- 2 tbsp tomato paste
- 2 tbsp white vinegar
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- Fresh dill and parsley
- Smetana (sour cream) for serving
- Rye bread for serving
- Salt and black pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Sauté onions and carrots in vegetable oil
All Steps
Sauté onions and carrots in vegetable oil
Add beets and cook until tender
Add mushrooms and cook until golden
Add cabbage and potatoes
Season with vinegar, garlic, and herbs
Simmer until all vegetables are tender
Serve with smetana and rye bread
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
You Might Also Like
Classic Ukrainian Borscht
The quintessential Ukrainian borscht, a hearty beet soup that's both nutritious and delicious. This traditional recipe has been passed down through generations and is considered a national treasure of Ukraine.
Polish White Borscht (Barszcz Biały)
A traditional Polish white borscht made with fermented rye flour and served with boiled eggs and sausage. This hearty soup is a staple during Easter celebrations.
Lithuanian Cold Borscht (Šaltibarščiai)
A refreshing cold beet soup perfect for hot summer days. This Lithuanian version is served with hard-boiled eggs and fresh dill.