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Recipe

Vegetarian borshch

120 min • 6 to 8 servings •
Judith Ingram
Hearty bowl of beetroot and bean soup garnished with sour cream and fresh dill, set on a wooden kitchen counter.

This is a winter staple in our family. Serve with sour cream and fresh dill on top.

Ready

  • 1 cup kidney beans, soaked overnight
  • Olive oil or butter
  • 2 large onions, chopped
  • 3 large carrots, chopped or grated
  • 4 bulbs garlic, minced
  • 2 large bay leaves
  • 3 medium beets
  • 6 medium potatoes, cubed
  • 2 tomatoes, or 10 oz. can, chopped
  • 3 cups grated cabbage
  • Salt, pepper to taste

    • Set

  • Large soup pot
  • Grater or food processor
  • Knife

    • Go!

  • Saute the onions in enough olive oil or butter to coat the bottom of the pot.
  • Add carrots and garlic. Saute until soft and fragrant.
  • Meanwhile, boil the beets in a separate saucepan until a knife pierces them easily. Plunge them into cold water to retain the color, then peel and cube.
  • Add 10 cups water to onion, carrots and garlic. Add beans and bay leaves and bring to boil.
  • Add potatoes, beets and tomatoes simmer until potatoes and beans are soft.
  • Add cabbage and cook about 10 minutes more.
  • Salt and pepper to taste.

    • Recommendations

    I don’t actually measure anything when I make this soup, so use your instincts. If you like a thinner soup, add more water. If you don’t like potatoes, cut the amount in half. Russians start out with soaked, dried mushrooms, which lends a richer flavor. You can also use chicken or beef bouillon as a base, with or without shredded meat, and skip the beans, which we add for protein.

    beet cabbage Russian vegetarian

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