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Russian Beet Soup (Borshch)

This borshch is made with beets, cabbage, carrots, and rutabaga.

Prep Time

15 min

Cooking Time

25 min





  • 4-6 cups vegetable broth or water

  • 2 inches wakame, washed, soaked, and sliced

  • 2 tablespoons olive oil

  • 2 medium beets, peeled and diced (1/2 inch)

  • 2 medium carrots, peeled and diced (1/2 inch)

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 2 cups finely chopped cabbage

  • 1 medium rutabaga, peeled and diced (1/2 inch)

  • 1 1/2 tablespoons lemon juice

  • 1/2  cup chopped fresh scallion, parsley, or dill, plus more for serving

  • 1 tsp sea salt or to taste

  • (optional) Vegan sour cream, yogurt, or cashew cream, for serving


  1. Coat  the bottom of a large pot with olive oil and place it over medium heat.  When the oil is hot, add the beets, carrot, onions, and salt. Sauté until the  veggies begin to soften, about 10 minutes. Add the garlic and sauté  another minute, until very fragrant.

  2. Stir in the water (broth), wakame, cabbage and rutabaga. Raise the heat and  bring the liquid to a boil. Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes. You can add more broth or water if you like.

  3. Remove the pot from heat and stir in the lemon juice and greens.

  4. Ladle  the soup into bowls and top with vegan sour cream, yogurt, or cashew  cream, and a sprinkling of fresh dill, parsley, or chives.


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