Simple Vegan Borscht with Beets and Cabbage
Delicious, made from simple ingredients, perfect for any day or during fasting. This very simple vegan borscht with beets and cabbage is cooked in water without meat and takes about 40 minutes. Serve with fresh herbs and/or sour cream. It’s incredibly tasty!
Updated : 12 August, 2025
Easy
About 30 min.
Ingredients
2 liter
Water
250 grams
Cabbage
2
Potato
1
Onion
1
Carrot
1
Beetroot
1
Bell pepper
2 tablespoon
Tomato paste
3 tablespoon
Vegetable oil
to taste
Dill
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Wash and dry vegetables and herbs beforehand. Remove the outer leaves from the cabbage. You can use any vegetable oil. Tomato paste can be replaced with canned tomatoes in their own juice, blended into a puree.
Step 2
Finely shred the white cabbage or cut it into cubes, as you prefer. Peel the potatoes and cut them into cubes.
Step 3
Peel the onion and cut into cubes. Peel the carrot and grate it on a coarse grater. Remove the stem and seeds from the bell pepper and slice it into thin strips. Use any color of sweet pepper; I used red.
Step 4
Peel the beets and grate them on a coarse grater. You can chop carrots and beets with a knife instead of grating - it’s up to you. I prefer grating to save time.
Step 5
Heat vegetable oil in a skillet and add the chopped onion, carrot, and bell pepper. Sauté over low heat, stirring, for about 5 minutes. Adjust for your stove’s heat.
Step 6
Add grated beets to the pan, stir. I like to add a little sugar to the sauté, but it’s optional. Add tomato paste and mix well. If your tomato paste is very thick, add a few tablespoons of water.
Step 7
Cover the skillet and let the vegetables simmer on low heat for 10-15 minutes, stirring occasionally so they don’t burn.
Step 8
While the vegetables are simmering, bring a pot of water (about 2 quarts) to a boil. Add cabbage, then after about 5 minutes add potatoes. Salt to taste. Cook vegetables for about 10 minutes. If using older cabbage, cook longer so it softens.
Step 9
When the sauté is ready, add it to the pot of borscht, stir. The soup will turn a beautiful red color. Add chopped herbs, bring to a boil, and immediately turn off the heat - boiling reduces the rich color of borscht. Cover the pot and let the soup sit to develop flavor. Enjoy!