Vegetarian Borscht - Russian style beet root soup
Recipe type: soup
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 3
Vegetarian borscht or beetroot soup - it is earthy, sweet and savory. A hearty soup for winter flavoured with fresh dill.
  • Beetroot : 2-3 (chopped)
  • Potato : 1 medium (chopped)
  • Carrot : 1 cup chopped
  • Mushroom (dried or fresh): 1cup chopped
  • Red bell pepper : ½ cup chopped
  • Onion : 1 cup chopped
  • Celery : 2 stalks chopped
  • Garlic : 1 tbsp minced
  • Fresh dill : few sprigs
  • Salt and pepper as per taste
  • Butter / Olive oil : 2 tbsp
  • Bay leaf : 1
  • Cider vinegar / red wine vinegar / white vinegar / Lemon : 1-2 tbsp
  • Water : 3 cups or more
  • Sour cream for garnishing
  1. Warm the butter in the soup pot and throw in onions, celery and garlic. Let it sweat for couple of minutes.
  2. Add the beetroot, carrot, potato, mushroom, red bell pepper. Saute them lightly.
  3. Sneak in one bay leaf into the pot. Tie up the twigs of fresh dill with kitchen twine and palce it in the soup pot.
  4. Sprinkle salt over it. Add the water. Cover and let it cook on low heat for half an hour or till the vegetables are tender.
  5. Remove the bay leaf and fresh dill sprigs.
  6. Strain the vegetables and reserve the liquid.
  7. Semi -puree the vegetable in the blender, with the vinegar or lemon juice.
  8. Return the vegetables to the pan, add the reserved stock and reheat it.
  9. Check the seasonings.
  10. Serve hot or warm, garnish with sour cream and fresh dill.
Recipe by saffronstreaks at