Beetroot Borscht (Vegetarian Polish Broth)

    1 hour 30 minutes

    There are many ways to make borscht. This recipe creates is a clear red broth to which you can add dumplings.

    9 people made this

    Serves: 10 

    • 6-7 dried mushrooms
    • about 7 beetroot
    • 4 litres water
    • 2 onions, halved
    • 2 cloves garlic, halved
    • about 7 whole allspice berries
    • 4 bay leaves
    • salt and pepper, to taste
    • 5 tablespoons vegetable oil
    • 1 lemon, juiced
    • fresh parsley, to garnish

    Preparation:30min  ›  Cook:30min  ›  Extra time:30min soaking  ›  Ready in:1hour30min 

    1. Soak the mushrooms in cold water for 30 minutes.
    2. Trim the beetroot and add to a saucepan then cover with water and bring to the boil. Simmer 30 minutes or until tender. Drain and cover with cold water to cool them. Peel and slice the beetroot.
    3. Fill a saucepan with 4 litres water and add the sliced beetroot along with the onions, garlic, drained mushrooms, allspice, bay leaves, salt and pepper. Stir in the oil and lemon juice. Simmer 30 minutes.
    4. Strain off the broth and serve in bowls, garnished with parsley to serve.

    Watch a video of it being made…

    Vegetarian Beetroot Soup
    Vegetarian Beetroot Soup

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    Reviews in English (2)


    This was yummy in my tummy.  -  08 Jan 2019  (Review from Allrecipes USA and Canada)


    I followed the recipe exactly as written. I watched the video several times. My soup came out without any flavor. I added some more salt and that did not work. I simmered it for an hour so the broth would reduce. The broth tasted like onion soup. I'm going to buy more beets to add to it. I used beets with the stalks and leaves on it. Is this "beetroot".  -  20 Oct 2015  (Review from Allrecipes UK & Ireland)