The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. This delicious chunky borscht soup is made with fresh beets, beef shank, onions, carrots, potatoes, cabbage, and dill, then topped with a dollop of sour cream. Borscht This delicious chunky borscht soup is made with fresh beets, beef shank, onions, carrots, potatoes, cabbage, and dill, then topped with a dollop of sour cream. It’s a vegan ukrainian borscht recipe recipe for a chilly day!

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Elisabeth’s grandparents were Ukrainian, and I think borscht was one of her favorite soups to make. Every time I make or eat borscht I think of my friend and the discovery of how good a soup made primarily of beets can be. The wind is howling outside, if any leaves remain on the trees, they are sure to come down today. Here is a wonderfully satisfying beet borscht, perfect for a cold weather day.

Borscht is a soup, usually made with beets, originating from Central and Eastern Europe and Northern Asia. It is especially popular in the cuisines of Russia, Poland, Lithuania, Romania, Latvia, and Ukraine. Although the beet version is the most well known, it doesn’t have to be made with beets. Borscht was a winter soup, often made with sour flavors and topped with a dollop of sour cream. It was usually made by combining meat or bone stock with sautéed or boiled vegetables.