Appetizer: Ukraine – Вегетарианский Борщ ▶ Vegetarianskiy Borshch (Vegan Borscht)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

4 medium beets, peeled and grated or julienned
2 medium carrots, peeled and grated
1 large potato, peeled and cubed
1 medium onion, finely chopped
2 medium tomatoes, chopped (or 1–2 tbsp tomato paste)
2 cloves garlic, minced
6 cups (1.4 L) vegetable broth
1–2 tbsp (15–30 ml) apple cider vinegar, to taste
2 tbsp (30 ml) olive oil
1 bay leaf (optional)
Salt and black pepper, to taste
Fresh dill, chopped, for serving
1 tsp (5 ml) maple syrup, optional, to balance acidity

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add garlic and cook 30 seconds more.
2. Stir in the grated beets and carrots; cook 5–7 minutes until slightly softened. If using tomato paste, add it now and stir to coat the vegetables. If using fresh tomatoes, add them with the next step.
3. Add cubed potato, chopped tomatoes (if using), vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer until the beets and potatoes are tender, about 25–30 minutes.
4. Remove the bay leaf. Season with salt, pepper, apple cider vinegar, and maple syrup if desired; adjust vinegar to achieve a pleasantly tangy balance.
5. Ladle into bowls and garnish with chopped fresh dill. Serve hot.

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