My Homemade Borscht

Posted in Weekday Meals / Vegetarian / One-Pot Meals / Vegan / Soup / Gluten Free

My Homemade Borscht

Although there are many variations of borscht (not to mention different ways to spell it), I do not follow a specific culture of borscht making. My great grandma Halwas was from Poland, and I remember my grandma making variations of beet and cabbage soup. However, this recipe is by no means a family secret. This is my own version that I truly prefer.


2 tbsp olive or camelina oil

2-3 garlic cloves, minced

1 yellow onion, chopped

2 large carrots, chopped

4 beets, boiled, skin removed and diced

2 medium potatoes, peeled and diced

3 cups cabbage, shredded in food processor

1 tbsp parsley, dried

 4 tbsp lemon juice

1 ½ cups fresh dill, chopped (A MUST)

 6-8 cups vegetable broth (homemade broth see recipe here)

Salt and pepper to taste

Fry the onion, garlic, and carrots a few minutes. Add the beets, potatoes, cabbage, parsley, salt and pepper. Then add the vegetable broth, lemon, fresh dill, and more salt and pepper. Bring to a boil. Reduce heat, cover and simmer 1 hour.