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Vibrant Vegetarian Purple Borscht

Rated as 4.21 out of 5 Stars

"While many traditional borscht recipes come out a muted red, this recipe produces a bright purple soup that is delicious, hearty, satisfying, and beautiful. Excellent served as a main course or with blinchiki on the side."
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3 h 20 m servings 235
Original recipe yields 8 servings


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  1. Place the beets into a large pot and cover with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 20 to 40 minutes. Meanwhile, place the tomatoes and tomato puree in a blender and blend until smooth. Set aside.
  2. Meanwhile, heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms and cook until tender, about 10 minutes. Stir in the carrots, celery, tomato mixture, half of the dill, and the vegetable bouillon. Continue cooking and stirring until the carrots are tender, about 10 minutes.
  3. Remove the beets from the cooking liquid and place them in the freezer in a bowl. Stir the mushroom mixture, potatoes, kidney beans, including the liquid, and 6 cups of water into the beet water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes.
  4. Peel, then grate the chilled beets. Stir the beets, cabbage, and remaining dill into the soup. Cover and simmer until the cabbage is tender, about 5 minutes. Stir in lemon juice and season with salt and pepper. Remove from heat and allow soup to rest for at least 2 hours. Bring soup to a boil, and serve hot with a dollop of sour cream.

Nutrition Facts

Per Serving: 235 calories; 9.6 32.6 8 20 256 Full nutrition

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Read all reviews 7
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I didn't add as much water as called for, also didn't read the directions carefully enough and chucked out the beet water AND the kidney bean juice. It still turned out deliciously purple. Very ...

If you have made Borscht the traditional way before just boiling the veggies I have to say that cooking the veggies in the dill makes a huge difference in the flavour of the soup. Skip the Bouli...

fantastic beet soup. I used red cabbage instead and it was wonderful in color and taste.

This was good in small amounts, I can't eat a large bowl as the beet flavor is just too strong for my taste. Bf doesn't like beets, but liked this. Mine came out a vibrant red-violet color. Make...

Delicious! It turned out a little more on the reddish side of purple than I expected, but it was still a hit at the purple-themed potluck that I made it for.

Really tasty soup; I too left out the beans as I wanted borscht not minestrone! I didn't bother with tomato puree and just chopped mine and put in the soup. I'm not sure of the point of putting...

This is a hearty and delicious soup! I made it just as instructed, but like other reviews I used 4 cups of water instead of the 6 and didn't have any vegetable bullion so left that out. I wish I...