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Quick And Easy Borsch Recipe

Vegetarian beet soup in a large pot with bowls

Let's get one thing straight: there's no t in borsch.

Ok, I feel better now :0

Here's a Quick And Easy Borsch Recipe you can whip up in less than 45 minutes (all the while practicing your dicing skills) and eat either hot or cold because it's completely vegan (that is until you add mayonnaise or sour cream).

Quick And Easy Borsch Recipe

Serves 4


1 tablespoon olive oil

1/2 onion, diced

3 carrots, peeled, diced

2 Russet potatoes, peeled, diced (larger than the other vegetables)

2 medium beets, peeled, diced

salt & pepper to taste

1 tablespoon tomato paste


1/2 small cabbage, thinly sliced

toppingsmayonnaise or sour cream, parsley or dill, and toast


1. In a large soup pot, I used Le Creuset, heat olive oil. Add onions and carrots and saute for 5 minutes.

2. Add potatoes and saute for 3 more minutes.

3. Add beets, salt and pepper, and tomato paste, stir to combine and saute for 5 minutes.

4. Add enough water to cover everything by 1 to 2 inches depending on how thick you'll want your borsch to be. Bring the mixture to a boil, lower the heat, and simmer until potatoes are tender.

5. Add cabbage, bring the mixture back to a boil, then lower the heat and simmer for 10 minutes.

6. Serve with mayonnaise or sour cream, parsley or dill, and toast.

The soup will only get better as it sits in the refrigerator. 


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