Ukrainian borscht is deeply comforting and vibrant. Beets give the soup its signature color and gentle sweetness, balanced by vegetables and a savory broth. Finished with a dollop of sour cream, it’s warming, nourishing, and meant to be enjoyed slowly.
This is Let’s Veg comfort with tradition.
Ukrainian Borscht
Ukrainian borscht made with beets and vegetables, served with sour cream. A classic Let’s Veg recipe perfect for comforting, homemade soups.
Ingredients
Equipment
soup pot with lid
soup bowl
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in beets and carrot; cook for 5 minutes.
- Add potatoes, cabbage, diced tomatoes, broth, and tomato paste.
- Bring to a gentle boil, then reduce heat and simmer for 35-40 minutes, until vegetables are tender.
- Stir in lemon juice or vinegar and season with salt and black pepper.
- Serve hot, topped with sour cream and herbs.
Nutrition
Notes
Tastes even better the next day
Add white beans for extra heartiness
Adjust acidity to taste with lemon or vinegar