A traditional Eastern European beetroot soup, this borscht is both vegetarian and vegan. Each Slavic family has its own borscht recipe – each family has its own secrets. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed. This borscht is traditionally enjoyed in Poland on Christmas Eve, but you can make it any time!
KIRUNA FEBRUARY 2026: A traditional Eastern European beetroot soup, this borscht is both vegetarian and vegan. A healthy way to enjoy beetroot, this soup will warm you up on a chilly night!
Each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets.
A celebration of earthy beetroot flavour, this back-to-basics borscht recipe from Poland is simply delicious. Being vegetarian and even vegan, it can be enjoyed by everyone with no compromise on authenticity. This borscht is traditionally enjoyed in Poland on Christmas Eve, but you can make it any time!
This particular recipe comes from the YouTube channel Allrecipes UK. Over 25,000 recipes and cooking tips created by home cooks like you across the UK and Ireland. The channel is well worth a visit.
Vegetarian Borscht Ingredients
- 5 tbsp Oil
- 2 Onions
- 7 Dried Mushrooms
- 4 Bay leaves
- 7 Beetroot
- 2 Cloves Garlic
- 1 Lemon
- 7 Allspice Berries
- Salt & Pepper
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name.
