Why did my borscht turn out pale?

You may have used too little beet or skipped the acid (lemon juice/vinegar) that fixes the color. Adding a bit of tomato paste also helps deepen the hue.

Can I freeze this borscht?

Yes, this meatless borscht freezes perfectly. Portion it into containers and freeze for up to 3 months.

What can I use instead of beets?

You can substitute with pumpkin or extra carrots for sweetness, but the color will turn orange instead of red.

How do I make it richer?

Add a little butter or oil to the sauté, and stir in a spoonful of tomato paste for extra body and depth.

Borscht without meat

Name: Borscht without meat
Total time: 40 min
Yield: 1 порция
Cuisine: International
Ingredients: White cabbage — 150 g; Beet Broth — 50 g; Carrot — 30 g; Onion — 40 g; Tomatoes — 100 g; Garlic — 5 g; Dill — 10 g

55min

385g

Nutrition per 100g

Imagine a bowl of rich, ruby-red borscht with deep vegetable flavor – and no meat at all. This vegan version is a true find for vegetarians and health-conscious eaters. Beets, carrots, onions, and tomatoes create a robust broth, while garlic and dill add a fresh kick. Light, nourishing, and comforting – this borscht will win everyone over.

WHAT YOU WILL NEED

From ingredients

7 products

Vegetables

Herbs & Spices

SIMPLE PROCESS

Step by step recipe

The secret to a flavorful meatless borscht is the right order of ingredients. Cabbage cooks first to soften without becoming mushy. The sauté of onions, carrots, and beets is browned until golden, then tomatoes are added for a bright, tangy note. Garlic and fresh dill go in at the very end to keep their vibrant aroma. Don't overcook the vegetables – they should retain a slight bite.

Step 1

Prep the vegetables

Shred the cabbage (150 g / 5.3 oz) into thin strips. Finely chop the onion (40 g / 1.4 oz) and garlic (5 g / 1 clove). Grate the carrot (30 g / 1 oz) and beet (50 g / 1.8 oz) on a coarse grater. Blanch the tomatoes (100 g / 3.5 oz), peel, and puree them.

Step 2

Cook the cabbage

Bring 1.5–2 liters (6–8 cups) of water to a boil in a pot. Add the shredded cabbage and cook for 10 minutes over medium heat.

Step 3

Sauté the vegetables

Heat 1–2 tablespoons of vegetable oil in a skillet. Sauté the onion until golden, then add the carrot and beet, and cook for 5–7 minutes, stirring.

Step 4

Add the tomatoes

Stir the tomato puree (or tomato paste) into the sauté and cook for another 3–4 minutes.

Step 5

Combine with cabbage

Transfer the sauté to the pot with the cabbage, season with salt to taste, and simmer for another 10–15 minutes.

Step 6

Finish

Two minutes before the end, add the minced garlic and chopped dill. Remove from heat and let it rest, covered, for 15 minutes before serving.

CHEF'S TIP

Choose young cabbage

Young cabbage is softer and cooks faster, with a sweeter taste that pairs perfectly with the vegetables. If using older cabbage, slice it more thinly.

Keep beets red

Add a splash of lemon juice or vinegar to the sauté – the acid locks in the beets' vibrant red color. The beet stock used in this recipe also helps.

Boost with tomato paste

If your tomatoes aren't tangy enough, stir in 1 tablespoon of tomato paste along with them – it deepens the flavor and enriches the color.

Let it rest

After cooking, let the borscht sit covered for 15–20 minutes – the flavors meld and the soup becomes even more aromatic.

SUBSTITUTIONS

Add your taste

With meat Add beef or chicken chunks at the beginning of cooking for a classic, heartier version.
With potatoes Add 1–2 diced potatoes along with the cabbage to make the soup thicker and more filling.
With beans Stir in canned beans at the end for extra protein and texture.
Without beets Skip the beets and you'll have a simple vegetable cabbage soup – still delicious, just not red.

HOW TO STORE

How to Store Meatless Borscht

Cool to room temperature, then refrigerate in a covered pot for up to 3–4 days. When reheating, add a splash of water if it has thickened. This borscht freezes well in portions – thaw in the refrigerator or on the stovetop.

GOOD TO KNOW