Vibrant Vegetarian Borscht: A Hearty Eastern European Delight

Healthy Vegetarian Borscht Recipe - Hearty and Flavor-packed

Discover the magic of this colorful, budget-friendly vegetarian borscht that’s bursting with flavor and nutrition!

Craving a comforting soup that’s both economical and delicious? Look no further than this vibrant vegetarian borscht! Inspired by the rich culinary traditions of Eastern Europe, this recipe transforms humble ingredients into a symphony of flavors and textures. In just minutes, you’ll have a pot of gorgeous pink soup that’s sure to warm your soul and delight your taste buds.

This meat-free version of the classic borscht doesn’t skimp on taste or satisfaction. The earthy sweetness of beets harmonizes perfectly with the crisp cabbage and aromatic vegetables, creating a light yet hearty dish that’s perfect for any season. A touch of lemon juice adds a subtle tang that elevates the entire dish to new heights.

Whether you’re a long-time borscht lover or new to this Eastern European staple, this recipe is sure to become a favorite in your kitchen. Let’s dive into the world of vibrant, vegetable-packed goodness!

Vegetarian Borscht: A Rainbow in a Bowl


  • 1 pound beets (beetroot), peeled and cut into matchsticks (reserve a small piece to grate into the soup at the end)
  • 2 medium onions, sliced into half-moons
  • 2 large carrots, peeled and cut into matchsticks
  • 3/4 pound white cabbage, cut thinly into shreds
  • 2 tablespoons olive oil
  • 5 cups vegetable stock
  • Juice of 1/2 a lemon
  • Salt to taste
  • Coarsely ground black pepper
  • Sour cream (optional, omit for vegan soup)
  • Finely chopped parsley or chives (optional, for garnish)


  1. Start by creating a colorful base: In a large soup pot, sauté the onions, carrots, and beets in olive oil over medium heat. Add a pinch of salt to help release their flavors. Remember to set aside a small amount of raw beet to grate in later – this will give your soup an extra vibrant hue!
  2. While the vegetables are softening (about 5 minutes), bring your vegetable stock to a boil in a separate pot. Once the sautéed veggies are tender, add the shredded cabbage and hot stock to the main pot. Let the soup simmer for 15-25 minutes, allowing all the flavors to meld together. In the last few minutes of cooking, stir in that reserved grated beet for an extra pop of color.
  3. Time to fine-tune the flavors! Season your borscht with salt and pepper to taste. Then, squeeze in the lemon juice – aim for a subtle tangy note that complements the sweetness of the beets. Serve your beautiful creation hot, topped with a dollop of sour cream (if using) and a sprinkle of freshly chopped parsley or chives for a burst of freshness.
Nutrition Facts (per serving)
121 Calories
5g Fat
18g Carbs
3g Protein
Nutrition Facts
Servings: 6
Amount per serving
Calories 121
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 838mg 36%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 3g
Vitamin C 34mg 169%
Calcium 60mg 5%
Iron 1mg 6%
Potassium 489mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

You may also like: