This Vegetarian Borscht is straight-up INSANE! This veggie packed soup is hearty, majorly flavorful, and freezes really well because I don’t use potatoes in this recipe.

I travelled throughout the Baltics (Estonia, Latvia, and Lithuania) and found myself eating some version of Borscht every single day. I’m not even kidding! Sometimes it was chilled, sometimes piping hot, sometimes packed with savory beef, occasionally vegan, but usually with a dollop of sour cream in the mix!

A bowl of Borscht close-up. Topped with a dollop of sour cream and fresh dill. — This Vegetarian Borscht is a great vegetable packed meal you can make in advance; the flavors taste even better the next day!

Vilnius, Lithuania
1. Restaurant entrance
2. Town Hall at night under a full moon
3. An artist sketching in Uzupis, Vilnius’s bohemian and artist district
4. Street art we stumbled upon while strolling to dinner
5. Augustas ir Barbora Love Story Café

Hot Air Balloon Alley in Vilnius — Cozy cobblestone streets and mesmerizing night sky in Vilnius Lithuania.

Bright blue skies and Alexander Nevski Cathedral — Tallinn, Estonia
1. Aleksander Nemsky Orthodox Cathedral
2. Views of Old Town and St Olaf’s Church from Toompea Hill
3. Town Hall Square at midnight
4. Me running up the stairs to Aleksander Nemsky Orthodox Cathedral
5. Established in the 13th century by the Danes, St. Mary’s Cathedral is the oldest church in Tallinn and mainland Estonia.

Tallinn, Estonia
1. Aleksander Nemsky Orthodox Cathedral
2. Views of Old Town and St Olaf’s Church from Toompea Hill
3. Town Hall Square at midnight
4. Me running up the stairs to Aleksander Nemsky Orthodox Cathedral
5. Established in the 13th century by the Danes, St. Mary’s Cathedral is the oldest church in Tallinn and mainland Estonia.

Sacha Hirschfeld

Vegetarian Borscht

This Vegetarian Borscht is straight-up INSANE! This veggie packed soup is hearty, majorly flavorful, and freezes really well because I don't use potatoes in this recipe.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6

Course: Soups

Cuisine: Eastern European, Ukranian

Calories: 187

Ingredients Equipment Method

Ingredients

2 tbsp extra-virgin olive oil
2 tbsp salted butter cultured butter if you have it
1 cup carrots sliced
⅔ cup celery sliced
1 ½ cups onion chopped
6 cloves garlic cloves minced
kosher salt
freshly ground pepper
¾ lb cabbage core removed and shredded (about 5 cups); I used a combo of red and white cabbage but feel free to use what you like
1 lb beets peeled and grated
½ lb granny smith apple peeled and julienned
2 bay leaves
1 tsp celery seed
5 cups stock veggie, chicken, or beef
2 tbsp apple cider vinegar
2 tbsp dill pickle juice
½ cup fresh dill chopped, plus more for garnish
sour cream optional; may sub full fat Greek yogurt

Equipment

1 large Dutch oven
1 wooden spoon

Method

Prepare produce as per instructions before starting to cook.
Heat olive oil and butter in a large Dutch oven over medium-heat. Add onion, carrot, and celery; cook until they begin to soften, while stirring often, about 4-5 minutes.
Add garlic; stir until fragrant, about 1 minute. Sprinkle with a three finger pinch of salt and a few good grinds of black pepper.
Add cabbage, beets, and apple; cook until the veggies soften and begin to reduce, about 8 minutes.
Add bay leaves, celery seed, and stock; simmer for 20 minutes, stirring occasionally.
Remove from heat; discard bay leaves. Stir in apple cider vinegar, pickle juice, and fresh dill. Taste; season with salt and pepper, as needed.
Serve with a dollop of sour cream, lots of fresh dill, and pickled radishes (optional).

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Vegetarian Borscht