Vegetarian Beet Borscht

  • prep time20 min
  • total time 65 min
  • serves 8

Delicious regardless of the season, borscht is comfort food from a simpler time at its finest – pureed or chunky, with or without potatoes, with or without a dollop of sour cream, hot or cold — this sweet, hearty yet simple borscht is sure to please.

Why I love this recipe

This recipe was inspired by my late grandmother Grace's delicious beet borscht. I just adored her.

122 Ratings
Directions for: Vegetarian Beet Borscht


2 large beets, peeled and cubed

2 medium sweet potatoes, peeled and cubed

6 cups water

1 large onion, peeled and chopped

½ tsp sea salt to taste

½ tsp pepper, to taste

1 large bay leaf, dried

1 medium parsnip, chopped

1 medium carrot, chopped

2 large garlic cloves, sliced

3 tsp raw honey

4 large dill sprigs, chopped

1 Tbsp olive oil, to fry


1. Put the potatoes, carrot, parsnip, beets and bay leaf in a large pot of water. Add salt and pepper. Bring to a boil and cook for about 15-20 minutes.

2. Sauté the onion, garlic and dill to your liking and then add it to the pot.

3. Cook your combined ingredients in your pot over low heat for another 30 minutes.

4. Enjoy your borscht hot or cold, chunky or pureed!

Source and Credits

Courtesy of Food Network Canada Community

See more: Soup, Comfort Food, Vegetables, Vegetarian, Herbs, Potatoes, Saute, Lunch, Main

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