Vegetarian Borscht with Beets and Cabbage
Fragrant, thick, healthy, and budget-friendly! Vegetarian borscht with beets and cabbage is made just like the traditional one, but with water instead of broth. The result is a delicious, bright, and rich soup, perfect for fasting.
Updated : 18 August, 2025
Easy
About 45 min.
Ingredients
1
Beetroot
0.25
Cabbage
2
Potato
1
Onion
1
Carrot
2 units
Tomato
2
Garlic
50 milliliters
Vegetable oil
1
Laurel leaf
to taste
Pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The vegetable set is standard - beets, cabbage, potatoes, carrots, tomatoes (I used frozen purée). Wash and peel the vegetables well.
Step 2
Cut the potatoes into medium cubes.
Step 3
Put them in a pot and pour in clean, cold filtered water. Tap water may contain impurities that can affect the taste. Place the pot over medium heat to cook. Meanwhile, prepare the other vegetables.
Step 4
Shred the cabbage into thin strips.
Step 5
Dice the onion into small cubes.
Step 6
Grate the carrots on a coarse grater.
Step 7
Grate the beets on a coarse grater as well.
Step 8
Heat vegetable oil in a skillet. Add the chopped onion and carrot. Sauté over low heat, stirring, for a few minutes until soft.
Step 9
Add the beets to the skillet. Sprinkle in a little sugar to enhance the flavor. Stir and cook for a few minutes. Then add peeled, grated tomatoes (I used frozen purée). Stir and simmer everything together for 7-10 minutes.
Step 10
When the potatoes have cooked for 15 minutes, add the cabbage to the pot. Cook the soup for another 10 minutes.
Step 11
Add the vegetable sauté to the borscht.
Step 12
Season the soup with salt, add whole peppercorns and a bay leaf. Press garlic into the pot. Bring to a boil and cook for a couple of minutes (no longer, to preserve the color). Turn off the heat, cover the pot, and let the soup stand for about 20 minutes.
Step 13
Serve the borscht hot, sprinkled with fresh herbs. Enjoy!