Vegetarian Borscht

vegetarian Borscht
Dish Type: breakfast, soups & stews Lifestyle: dairy free, nut free, vegetarian


6 cups vegetable stock

2 cups water

3 cups diced beets, peeled

3 cups diced potato, peeled

2 Tbs butter or avocado oil

3 cups chopped yellow onion

2 tsp salt

2 tsp caraway seeds

2 large carrots, peeled and thinly sliced

2 stalk celery, sliced

5 cups chopped red cabbage

2 cups diced tomato, canned is fine

2 Tbsp  apple cider vinegar

2 Tbsp honey or coconut sugar

1 tbsp chopped fresh dill

 black pepper to taste


In a large pot, bring stock, beets, and potatoes to a boil. Cover, reduce heat, and simmer until tender, about 12-15 minutes. Drain, reserving the stock.

In the same pot, heat butter or avocado oil over medium heat. Add onions, caraway seeds and 1 tsp salt, and saute until the onion is translucent. Add carrot, celery, cabbage, and reserved vegetable stock. Cover and simmer until all the vegetables are tender, about 10 minutes. Stir in potatoes, beets, and all remaining ingredients. Cover and simmer on low heat for 30 minutes. Serve with fresh dill and sour cream or yogurt.