This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. For extra flavor, add some garlic if you like. For a heartier soup, you can add dumplings.
Instant Pot® Vegan Borscht
My version of traditional Eastern European beet root soup, made without animal products and to be cooked in an Instant Pot®. It's very easy to make: Just cut and prepare the veggies, put them into the pot, and start the Soup program. Then you can go do other stuff. This recipe yields about 5 or 6 liters of borscht. Lasts me a week. By the way, it's often said that borscht gets tastier in the refrigerator.
A rustic and hearty Eastern European classic vegetarian borscht originating from Ukraine with beets, potatoes, and lentils. A wholesome soup for vegetarian diets and gentle on the budget, too. Serve with sour cream and fresh dill.
This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.
Chlodnik - Cold Polish Beet Soup
Cold Polish beet soup is a refreshing soup that can be easily prepared the day before.
Ukrainian Red Borscht Soup
My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.
Lithuanian Saltibarsciai (Cold Beet Soup)
This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.
Beef and Beet Borscht
It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.
Slow Cooker Borscht
The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.
Russian Cabbage Borscht
An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.