Beet borscht(буряковий борщ), often simply called borscht(борщ) is a sour soup made with beets.

Borscht is an iconic Ukrainian dish with a long history in Ukraine, and variations have spread to Russia, Poland, and elsewhere. Traditional borscht is typically made with bone broth, beets or other main ingredient, and perhaps local greens and pieces of meat.

Sour flavor in borscht can come from kvass, a traditional fermented beverage that can also be made from beets. In this case, the fermented beets used in the kvass can be used in the soup. Borscht and similar soups can also get sour flavor from sorrel, tomato, lemon juice, rye bread kvass, or other ingredients.

Modern beet borscht often has ingredients such as potato, carrot, and tomato. Celery and mushroom can also be added, especially in vegetarian borscht.

This vegan beet borscht uses vegetables and mushroom for flavorful broth, while beets remain the focus and bring the flavors together.

Red beets have strong pigments and can stain, so it may be a good idea to use equipment such as metal cookware or a cutting board that doesn’t stain. Traditionally, borscht is sometimes cooked and served in dedicated clay pots.

Beet borscht pairs well with sourdough rye bread and can also be served with dumplings such as vushka or varenyky. Traditionally it can be topped with herbs like dill or parsley and sour cream.

Recipe

Ingredients

• 1 onion, sliced
• 1 carrot, finely chopped (optional)
• 2 large beet or 4 small beet, chopped (spent beet from kvass or fresh beet)
• 4 cup water
• 2 cup mushroom stock (2 cup water + 1 cup (1 oz) dried porcini mushroom [substitute shiitake], soaked overnight) or vegetable stock or water
• 1 cup porcini mushroom(rehydrated or fresh), chopped (optional)
• ¼ head (2 cup / ½ lb) cabbage or 2 – 4 beet greens, chopped (optional)
• 1 tsp salt
• 1 cup beet kvass [substitute ½ lemon juice]
• 2 clove garlic, minced (optional)
• 1 – 2 sprig dill (optional)
• dill or parsley for garnish (optional)

Directions

• saute onion until translucent and lightly browned
• add carrot, beet
• saute until tender
• add water, mushroom stock
• bring to boil
• simmer 15 to 30 minutes
• add mushroom, cabbage, beet greens
• simmer 15 minutes
• mix in salt, kvass, garlic, dill
• remove from heat
• let stand 15 minutes or longer
• garnish with dill (optional)
• serve