Light and easy vegan borscht. Great for summer months or if you don’t feel like cooking with meat.

Start by washing and peeling the beetroot. Place it in a deep pot, cover with 4 cups of cold water, add salt and boil uncovered for 40 minutes. Take cooked beets out and shred. Save the broth.

Peel carrots and boil them separately with salt and 3 cups of water. Take cooked carrots out and shred as well. Save the broth.

Pour beetroot and carrot broth in one pot, bring to a boil and add peeled and cubed potatoes. As soon as it boils again, add shredded fresh green cabbage and cook for 15-20 minutes. Then add boiled beets and carrots, finely chopped tomatoes and cook for another 10 minutes. In the end, add peppercorns, citric acid, sugar and salt to taste. Bring to a boil one last time and remove from heat.

When serving the borscht, add chopped parsley or dill and sour cream to bowls.

You will need:

For borscht:

  • Water – 8 cups
  • Beetroot – 8 oz
  • Fresh green cabbage – 16 oz
  • 3 medium potatoes
  • 2 carrots
  • 3 tomatoes
  • Sugar – 2 teaspoons
  • A small pinch of citric acid
  • 3-4 peppercorns
  • Salt – to taste

To serve:

  • Sour cream
  • Chopped parsley OR chopped dill

This borscht is also known as:

  • Lenten beetroot borscht


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