Yelena Tsulina Sherbina’s Vegetarian Bortsch

  • Preparation 25 MIN
    Cooking 40 MIN
  • Servings 8



  1. Set aside a quarter of the onion and carrots.
  2. In a non-stick skillet, brown remaining onion and carrots in 45 ml (3 tablespoons) of oil. Season with salt and pepper. Set aside.
  3. In the same skillet, soften beets in remaining oil (30 ml/2 tablespoons). Season with salt and pepper.
  4. Meanwhile, in a large pot, bring water to a boil. Add potatoes. Cook for about 3 minutes. Add roasted and raw carrot and onion mixtures. Cook for 3 minutes. Add cabbage, sauerkraut and tomato sauce. Cook for 3 minutes. Add cooked beets, spices and herbs. Stir well. Season with salt and pepper.
  5. Serve borscht in bowls. Garnish with sour cream or crème fraiche and some fresh herbs.


You can replace sauerkraut with the juice of 1 lemon.

Borscht is best when it has rested for a few hours. Ideally, prepare it the day before.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 15 ml (1 tbsp.) of sour cream per serving

Content % Daily Value
Calories 215  
Total Fat 11 g  
Saturated Fat 2 g  
Sodium (salt) 352 mg  
Carbohydrates 26 g  
Fibre 6 g  
Protein 5 g