Vegetarian Borscht

A healthy vegetarian soup


  • 1 pound beets (about 3)
  • 1 large onion
  • 2 large carrots
  • 1 cup shredded cabbage
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon salt (approximate measure, depending on the saltiness of your broth)
  • 1 lemon
  • Black pepper
  • Optional for serving: sour cream, fresh dill


  1. Peel the beets and carrots and cut into matchsticks about 2″ by 1/8″.
  2. Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices.
  3. Heat the oil in a large saucepot over medium heat until warm.
  4. Saute the beets and carrots and onions for about 10 minutes.
  5. Add the cabbage, broth and salt.
  6. Bring to a boil, then turn down the heat and simmer, covered, about 20 minutes until everything is tender.
  7. Season with pepper and lemon juice. I used an entire lemon. It should taste tangy and sweet.
  8. Serve with a dollop of sour cream if you like, and/or some fresh dill.
  9. This may also be served cold with good results.

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