Russian Borscht

Russian Borscht

In the past few weeks I have shared the benefits of eating in season along with a few seasonal recipes such as:

Beetroot & Ginger Juice

Roasted Celeriac & Apple Soup with Parsnip Crisps

Today’s recipe is just as delicious, easy to make and great for a family meal –

Serves 4-6


1 whole green cabbage, roughly slices
2 carrots, peeled and roughly chopped

4 medium size beetroot, washed & roughly chopped (wearing gloves is advisable when chopping).  You can also use the greens in the soup by adding it to the soup 10 minutes before serving.

2 bay leaves

1 cup fresh parsley, chopped

1 medium potato, roughly chopped (optional – you can replace with sweet potato)

4 sticks celery, roughly chopped

1 green pepper, deseeded and roughly chopped

1 can chopped tomatoes or 4 tbsp. tomato puree (optional)

¼ cup fresh dill weed

2 tbsp. sunflower/olive oil

Black pepper and salt to taste


  1. Put all the ingredients into a big pot and bring to boil
  2. Simmer for 30 minutes
  3. If adding the beetroot leaves, add after 30 minutes and simmer for an additional 10 minutes
  4. Serve in a big bowl and enjoy with a drizzle of ‘oat, soya or coconut’ cream and a fresh sprig of parsley.

| Guilda Akopians

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