Vegan Borscht (Barszcz)

Vegan Borscht (Barszcz)

Vegan Borscht (Barszcz)

What would a food blog from a Polish girl be without including a recipe for borscht?  :)  Known as Barszcz (pronounced Bar-sh-cht) in Poland this is a soup with many memories for me.  We have many kinds of borscht: smokey borscht (cooked with smoked bacon), a cold borscht served on hot days, regular borscht (served with potatoes, sour cream and dill), Christmas Eve borscht (meatless, served with wild mushroom tortellini) and this one which we call Ukrainian borscht.  I remember as a kid not really liking this version too much as it had far too many vegetables!   As an adult I now really appreciate the flavor, vitamins and low calories that comes from this traditional soup.   Typically this borscht is made with a meat based broth, but this one is a vegan version for my vegan friends.

Vegan Borscht (Barszcz)
Prep time

Cook time

Total time


Serves: 6-8

  • 5 medium size beets peeled and cut into wedges
  • 1-2 carrots cut into cubes
  • 1 small parsnip cut in to cubes
  • 1 slice (1 cm thick ) of celery root cut in to cubes
  • ¾ cup of green beans cut in to small pieces (Costco offers lovely packages of thin French beans)
  • 1 big potato cut in to cubes
  • 1 medium size onion cut into half
  • 1.5 liters of water (6.5 cups)
  • 1 organic vegetable cube
  • 1 tablespoon chopped dill
  • Kirkland salt and pepper to taste
  • 1 tablespoon sour cream (soy or dairy) per serving size

  1. In a medium size pot cook the beets in the water.
  2. After about one half hour, or when beets are soft, remove them (saving the beet water in the pot) and cut the beets into cubes.
  3. Return the cut beets to the pot and add the potato, onion, parsnip, celery, beans and vegetable cube. Cook until all vegetables are soft.
  4. At the end, season to taste with salt and pepper and then serve each bowlful with a tablespoon of sour cream and sprinkle with dill.