Vegetarian Borscht

Beet, cabbage, and potato soup.


  • 2 cups cabbage (chopped into thin strips)
  • 2 potatoes (cubed)
  • 1 onion (diced)
  • 1 carrot (grated)
  • 1 small beet (grated)
  • 2 tomatoes (chopped)
  • 2 tablespoons olive oil
  • Sour cream (to serve with soup)
  • Salt
  • Black pepper


  • Bring cabbage to a boil in 5 cups water.
  • Add salt and pepper to taste.
  • Cook for 10 minutes, then add potatoes.
  • Boil for another 20 minutes.
  • While the potatoes are cooking, sauté onion, carrot, and beet in oil for 1-2 minutes.
  • Add tomatoes and cook for another 5 minutes.
  • Add the sautéed veggies to the soup and bring to a boil.
  • When potatoes are soft, serve soup with sour cream.

#soup #vegan #vegetarian #glutenfree

Recipe submitted by Irina Hajiyeva - Peace Corps Medical Officer, Azerbaijan.

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