Bezmasity borsc polievka vegan

Vegan borscht soup

This soup is also great as a substitute for the main dish. It’s full of flavour and different consistencies as well as lots of vegetables. An excellent dish for cold winter days.


  • 1/4 white cabbage
  • 1/2 celery
  • 2 carrots
  • 2-3 tomatoes
  • 1 bell pepper
  • 3 potatoes
  • 1 red pepper (capsicum)
  • 100g boiled or cooked beetroot
  • 1 tbsp tomato juice
  • juice from boiled cucumbers (preferably pickled in dill)- I put about 1 small cup
  • herbs – 2-3 tbsp chopped fresh dill, 1 tsp chopped basil, thyme and oregano
  • bay leaf, salt, whole black pepper, 1 onion, 1 leek – for the broth


  • Cut or grate the cabbage into thin strips. Also finely chop carrots, potatoes and celery.
  • Place the vegetables in the pot with the salt, black pepper and bay leaf. Cover with 2 litres of water, bring to the boil and then simmer on a low heat for 40 minutes.
  • Peel the tomatoes. Finely chop them together with the peppers. Chop the beetroot finely.
  • Fry 1 onion finely chopped in a little oil. Add the tomatoes, peppers and beetroot and simmer, stirring for 5-10 minutes. Add the tomato puree and stir until it starts to stick to the bottom of the pan.
  • Then add the vegetable mixture to the soup and cook for another 20 minutes.
  • Finally, season the soup with water from the pickled cucumbers and finely chopped herbs- especially the dill should not be missing. The result should be a slightly sweet and sour thick soup.

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