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Tradional Borscht Recipe

Borscht (Meatless)

This 1930s Ukrainian borscht is a humble, meatless beet soup rooted in survival. Adapted from Olha Franko’s Practical Kitchen, it reflects what many Ukrainians may have eaten during the Holodomor—if they were lucky. Made with cabbage, potatoes, and a touch of vinegar, it's earthy, sour, and deeply nourishing. This borscht is less about decadence and more about remembrance—a window into history through flavor.
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Prep Time 15 minutes
Cook Time 45 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 3 small beets peeled and grated or finely chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 small potatoes peeled and cubed
  • 2 tablespoons tomato paste
  • 1 –2 tablespoons olive oil
  • 1 heaping cup shredded green cabbage
  • 4 cups water or more, depending on thickness
  • Salt and black pepper to taste
  • ½ teaspoon sugar optional, to balance acidity
  • 1 –2 teaspoons vinegar white or apple cider
  • Sour cream and fresh dill for serving

Instructions
 

  1. Sauté base vegetables: In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until soft. Add garlic and stir for another 30 seconds.
  2. Add beets and tomato paste: Stir in the grated beets and tomato paste. Cook for 5 minutes, letting the mixture caramelize slightly.
  3. Simmer potatoes and cabbage: Add cubed potatoes, shredded cabbage, and water. Stir well. Bring to a boil, then reduce to a simmer.
  4. Season and cook: Add salt, pepper, and sugar if using. Let simmer uncovered for 30–40 minutes, until vegetables are tender and flavors meld.
  5. Balance the flavor: Right before serving, add vinegar to taste for a subtle tang.
  6. Serve hot: Ladle into bowls. Top each serving with a dollop of sour cream and a sprinkle of chopped fresh dill.

Video

Notes

  • Beet Prep Tip: For a more vibrant color and slightly smoother texture, roast the beets beforehand and then grate or chop them into the soup. This also deepens their natural sweetness.
 
  • Adjusting Acidity: Vinegar was a traditional way to preserve and brighten flavor in the absence of meat stock. If it tastes too sharp, a pinch more sugar or an extra potato can help balance it.
 
  • Traditional Garnishes: Sour cream and fresh dill weren’t always available during famine, but they remain classic toppings that add creaminess and herbaceous lift. Omit or replace based on availability and dietary preference.