Vegetarian Borscht

While beet soup (Eastern European Borscht) is sometimes made with beef broth/stock, this one is made with a veggie broth.  And, since I didn’t have the regular purple beets in my fridge, the color on this one will not be the intense purple you might be used to, but it will be the red of the tomato sauce.  Never the matter — use the beets you desire!

borscht, recipe, beets, soup, cabbage

Borscht, served with sour cream. Add fresh shredded parsley for even more interest.

This week, I’m co-hosting Angie’s Fiesta Friday 119 with  Ahila @ A Taste of Sri Lankan Cuisine.  If you are not sure what a link party is, it’s a way to network with people of common interest — in this case, tasty home-made food and recipes — and if you blog yourself, it’s a way to increase interested visitors dropping by,  who are curious about new foods — just as you’ll likely be curious about their creations!  I’ve found some great chefs and cooks to Follow this way.

At any rate, check out Fiesta Friday!

borscht, recipe, beets, soup, cabbage

A bunch of veggies — note golden beets and what I call “target” beets!

Anyhow, what I like about this recipe is you can prep up everything except the cabbage fairly quickly, toss it in the slow cooker, head to work, and come home, finish up the cabbage slicing, toss that in, and a half hour later, you are ready to eat.

borscht, recipe, beets, soup, cabbage

To the veggies, add the tomato sauce and broth (and spices), and just stir around a bit before leaving the slow cooker to do its thing.

borscht, recipe, beets, soup, cabbage

Green/white cabbage, or red/purple cabbage — again, what was to hand! (But I did finally get the purple in!!!)

Prep time:  30 minutes total
Cook time: 7-8.5 hours in a crock pot
Rest time: Naw.
Serves:   4 bowls, probably 7-8 cups. 


  • 4-5 medium beets, any type.  Skin and chop coarsely
  • 4 ounces sliced carrot
  • 4 ounces celery stalk, chopped coarsely
  • 1 bell pepper, seeded and chopped
  • 1 onion, preferably large, peeled and halved
  • 12 ounce can or jar of tomato sauce
  • 2  cups veggie broth, low sodium
  • 1 teaspoon smoked ground paprika
  • salt and pepper to taste (I didn’t add any salt)
  • 2-3 cups cabbage, sliced thin and then diced.  Red or white.
  • 2 tablespoons vinegar
  • for optional garnish:  a dollop of sour cream, and/or several sprigs of fresh parsley, to be plated into the individual bowls.

Combine all the ingredients up through the “salt and pepper to taste” in a crock pot.  Set the timer for 6 to 8 hours on LOW — I used 8 hours, and then go away or whatever.  Ten hours later I came back from work,and my crock pot was in “warm” mode.

Using an immersion blender (or you can use your food processor, but I find that messier if I have to do that), blend the cooked ingredients as far as you prefer.  I didn’t want a full puree, so I stopped before that.

Add the cabbage and vinegar, and stir a bit.

Allow to cook in the crock pot another 30 minutes, on HIGH this time.

Remove and serve, adding a dollop of sour cream if you do dairy, and perhaps some fresh parsley (which I didn’t have to hand).  Eat, enjoy!

borscht, recipe, beets, soup, cabbage

Here, the borscht has been pureed to semi-chunky, then the cabbage and vinegar were added. The slow cooker ran another 30 minutes after this.

This dish stores well in the fridge, and re-heats fine in the microwave.  Or heated back up on the range, if you’d prefer.





About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Cooking, Soups & Stews, Vegan, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

20 Responses to Vegetarian Borscht

  1. What a healthy and colorful soup!

  2. You’ve brought us a beautiful healthy Borscht for FF! I’ve only eaten beet borscht and love what you’ve done here.

  3. deliciouslynell says:


  4. Ahila says:

    I have not had borscht before… perhaps it’s time for me to try making some borscht with veggie broth. Thanks for bringing this to the fiesta, Diann! 🙂

  5. petra08 says:

    This looks like a light and lovely version of borscht! 🙂

  6. nancyc says:

    I’ve been wanting to try making borscht, but have had a chance yet. You’re inspiring me to try it! 🙂

  7. Loretta says:

    I love your light and airy version of borscht. It definitely will be something to bookmark and try. Thanks too for co-hosting Fiesta Friday, I hope you’re having a wonderful time visiting the various blogs 🙂

  8. We love soup and a veggie borscht sounds fantastic. Thanks for sharing at Fiesta Friday – I hope you’re having lots of fun co-hosting.

    • I am having a good time co-hosting… a lot of great recipes at FF, as usual! I also love beets — I buy them whenever I can, most frequently the golden beets (since they won’t stain my clothing… heh!) Hopefully this next year I’ll also be growing them.

  9. I’ve not had this before, but it looks absolutely wonderful!

  10. This looks hearty and easy to make. Thank you for sharing.
    Thanks for stopping by the blog.

  11. Oh how I love borsch. Thank you for this post

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