Lena’s Vegetarian Borscht

bySAVEUR Editors| PUBLISHED Apr 2, 2002 5:00 AM
Lena’s Vegetarian Borscht

This soup is an adaptation of a recipe from Markus Wolf's book on Russian cooking.

Yield: serves 8-10


  • <sup>1</sup>⁄<sub>4</sub> cup vegetable oil
  • 1 large yellow onion, peeled and thinly sliced
  • 2 medium carrots, peeled and coarsely grated
  • 2 large beets, peeled and coarsely grated
  • 4 cups shredded white cabbage
  • 2 russet potatoes, peeled and coarsely grated
  • 1 tbsp. tomato paste
  • 1 tbsp. sugar
  • 1 tbsp. white-wine vinegar
  • 3 tbsp. chopped fresh dill
  • 3 tbsp. chopped fresh parsley
  • 3 tbsp. chopped fresh chives
  • Salt and freshly ground black pepper
  • <sup>2</sup>⁄<sub>3</sub> cup sour cream
  • 2 cloves garlic, peeled and minced


  1. Heat oil in a large pot over low heat. Add onions, cover, and cook for 10 minutes. Add carrots, beets, and cabbage, cover, and cook until tender, about 20 minutes.
  2. Place potatoes in a large saucepan. Add 8 cups water, bring to a boil over medium-high heat, and cook until tender, about 10 minutes.
  3. Add tomato paste, sugar, and vinegar to vegetables and cook, stirring, until sugar dissolves, about 2 minutes. Add potatoes and cooking water; simmer for 10 minutes. Stir in 2 tbsp. each dill, parsley, and chives, and season to taste with salt and pepper. Serve, either hot or chilled, in bowls, topped with sour cream, garlic, and remaining herbs.