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Barszcz (Borscht)


  • 1/2 large or 1 small yellow onion chopped small
  • 2 cloves of garlic
  • 1 pound beets peeled and shredded
  • 2 medium potatoes peeled and shredded
  • 1/2 pound of carrots about 2 large, shredded
  • 2 tbsp. olive oil
  • 1/2 head cabbage red or white, sliced into small pieces
  • 6 cups vegetable stock
  • 1/2 tsp. celery seed
  • juice of 1 and a half lemons 3ish tablespoons, to taste
  • salt
  • coarsely ground black pepper
  • vegan sour cream if desired


  • Chop the onions and garlic and set aside.
  • Shred the beets, potatoes and carrots into a bowl.
  • Put the chopped onions and garlic into a large saucepan and saute for 1-2 minutes with the olive oil, be careful not to burn!
  • Add the shredded beets, potatoes, and carrots with a pinch of salt and the vegetable broth.
  • Stir and bring the mixture to a boil (about 5 minutes).
  • While the soup is working up to a boil, chop your cabbage into small pieces.
  • When the vegetables are soft and the water is boiling, add the cabbage, and bring to a boil again.
  • Once boiling, lower the heat and simmer, covered, for 20-30 minutes.
  • Add salt and pepper to taste, then add the lemon juice. The lemon juice really makes this, mmmm.