The Vegetarian Red Borsch recipe is a pearl of Ukrainian cuisine. This borsch is light, healthy, and has a firming and detox effect. Vegetables and porcini mushrooms are great hot meals for your Christmas Eve dinner or lunch.


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  1. First, boil the porcini mushrooms in salted water for half an hour and add a can of white beans to the mushroom broth.
  2. Then fry chopped onions, carrots, potatoes, and beets in sunflower oil until golden brown. After, gently put the fried vegetables in the boiling water with beans and mushrooms.
  3. After that take a can of tomato sauce or fresh tomatoes, squeeze through a sieve, and cook for another 15 minutes.
  4. Chop celery stalks, bell peppers, and cabbage into strips and place in borsch, and cook for another 10 minutes.
  5. You can add more salt and pepper to taste or add some curry and garam masala.
  6. For a nice presentation, take bread, and cut off the top. Gently remove the inner crumb from the inside.
  7. Fry the bread crust into preheat oven to 180 degrees. Cut the crumb, roll in spices and also roast in the oven.
  8. Pour the hot borsch into a crispy, edible bread plate and serve with almond milk.
  9. You can also put chopped parsley or onion stalks, as well as finely chopped garlic, into the borsch.

Another recipe for Vegetarian Red Borsch:

ПІСНИЙ БОРЩ| Рецепт Пісного Борщу | Євген Клопотенко

Video by Евгений Клопотенко

Usage Tips for Vegetarian Red Borsch

  • If you want beet-colored borsch, add more beets and fewer tomatoes.
  • If you want to cook red borsch, you need more tomatoes and carrots and fewer beets.
  • For borsch with crunchy cabbage, place the cabbage at the end of cooking. For borsch with softer cabbage, add the cabbage at the start of cooking.
  • To prevent the borsch from the bread plate out of the bread, grease the inside of the crust with butter.

What to eat with borsch?