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Olivia

Ukrainian Borscht

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Ukrainian borscht made with beets and vegetables, served with sour cream. A classic Let’s Veg recipe perfect for comforting, homemade soups.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Soup
Cuisine: Ukrainian
Calories: 149
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium beets peeled and grated
  • 1 carrot grated
  • 2 medium potatoes diced
  • 2 cups shredded green cabbage
  • 1 can 14–15 oz diced tomatoes
  • 4 cups vegetable broth or water
  • 1 tbsp tomato paste
  • 1 tbsp lemon juice or vinegar
  • Salt to taste
  • Black pepper to taste
  • Fresh dill or parsley chopped (optional)
  • Sour cream
  • Extra fresh herbs

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $29.49
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03/05/2026 10:00 am GMT
soup pot with lid
Soup Bowls
Soup Bowls
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soup bowl

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook for 4-5 minutes until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in beets and carrot; cook for 5 minutes.
  5. Add potatoes, cabbage, diced tomatoes, broth, and tomato paste.
  6. Bring to a gentle boil, then reduce heat and simmer for 35-40 minutes, until vegetables are tender.
  7. Stir in lemon juice or vinegar and season with salt and black pepper.
  8. Serve hot, topped with sour cream and herbs.

Nutrition

Calories: 149kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 692mgPotassium: 647mgFiber: 4gSugar: 8gVitamin A: 2187IUVitamin C: 33mgCalcium: 54mgIron: 2mg

Notes

Tastes even better the next day
Add white beans for extra heartiness
Adjust acidity to taste with lemon or vinegar

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