Borsht Original


  • 2 large carrots
  • 1 large onion
  • 1/2 to 1 green bell pepper
  • 1 small red beet head (peeled)
  • 2 – 3 fresh tomatoes
  • 2 – 3 potatoes (peeled and cubed)
  • 1 small head cabbage (either fresh or pickled)
  • garlic (as many cloves as you’d like)
  • 1 tablespoon tomato puree
  • 1 tablespoon oil (I use olive)
  • 2 tablespoon chopped fresh parsley
  • 2 tablespoon chopped fresh dill
  • salt to taste


Boil veggie bouillon (8 cups water plus 16 teaspoons of veggie powder bouillon). While heating the bouillon, chop onions, pepper and beet. Add whole tomatoes. Add to boiling bouillon and cook on medium heat about 10 min. Add potato cubes. Cook until potatoes are soft.

Meanwhile cut cabbage into thin slices and add to soup once potatoes feel cooked. Add crushed garlic and salt.

Take out the tomatoes, grate them and mix with tomato puree. Fry the mixture in 1 tbs. veggie oil and add to soup. Let the soup simmer for 15 min. Take off fire. Allow it to cool. Add chopped parsley and dill. Enjoy.

When made vegetarian, Russian Jews usually add sour cream or yoghurt to the soup when eating. For vegans this would mean vegan yoghurt, tofu or tofu sour cream.

Enjoy and beta von! (Hebrew for bon appetit)

Serves: 6 – 8

Previous Post
Next Post
Nu bloggar hon