Meatless Borscht without Fried Vegetables with Beetroot
The most delicious and hearty soup you can cook with just water! Meatless borscht without fried vegetables with beetroot uses only vegetables. This first course can confidently be called lean, as it is made without traditional frying, yet tastes amazing and incredibly flavorful!
Updated : 12 August, 2025
Easy
About 45 min.
Ingredients
250 grams
Young cabbage
500 grams
Potato
150 grams
Beetroot
100 grams
Carrot
30 grams
Onion
1 tablespoon
Vegetable oil
220 grams
Tomato
1.5 liter
Water
1
Garlic
2
Laurel leaf
0.5 grams
Lemon
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
If possible, use young cabbage; it’s softer and sweeter, giving the dish a special flavor.
Step 2
Peel and dice the potatoes into small cubes. You can cut them as you prefer, like sticks or larger chunks.
Step 3
Cover the potatoes with cold water and place the pot on high heat. You can use chicken or vegetable broth instead of plain water. After boiling, reduce heat to medium, add some salt, and cook until the potatoes are tender (about 15-20 minutes depending on potato type and size).
Step 4
Meanwhile, prepare the rest. Peel and rinse the onion, beetroot, carrot, and garlic together with bay leaves and herbs under running water.
Step 5
Shred the cabbage into thin strips.
Step 6
Grate the beetroot and carrot finely. Squeeze fresh lemon juice over the beetroot to add acidity and keep the broth’s bright red color.
Step 7
Dice the onion as finely as possible.
Step 8
Make cross cuts on the tomatoes and pour boiling water over them. Leave for 2-3 minutes.
Step 9
Drain the water and easily peel the tomatoes.
Step 10
Dice the tomatoes finely. I usually add a few cherry tomatoes for a sweeter taste and vibrant notes.
Step 11
When the potatoes are ready, turn the heat to maximum. Add beetroot, carrot, and onion to the pot. Let it boil for about 3 minutes.
Step 12
Then add tomatoes, reduce heat slightly, and cook for another 5 minutes.
Step 13
Add cabbage and bay leaf to the borscht, optionally add 1 tablespoon vegetable oil. Cook until the cabbage is tender (usually 3-5 minutes).
Step 14
Final touches: add finely chopped herbs and garlic, minced any way you like. Add your favorite spices - usually I use ground red paprika. Taste and add salt if needed. Turn heat up and as soon as it starts to boil, remove from heat, cover, and let the borscht rest for at least 15 minutes.
Step 15
The most aromatic and delicious diet borscht is ready! Serve sprinkled with fragrant or black ground pepper.