Vegetarian Borscht - Cook For Your Life-anti-cancer recipes

Vegetarian Borscht

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

This classic vegetarian borscht is high in fiber, crucial for maintaining regular digestion during treatment. Plus, canned tomatoes bring the benefits of lycopene, a potent antioxidant. A dollop of low-fat sour cream or Greek...


  • 3 tablespoons olive oil
  • ¾ pound russet potatoes, peeled, cut into ½-inch dice
  • 2½ cups chopped green cabbage (about ¼ of small head)
  • 1 large onion, chopped
  • 8 cups (or more) vegetable broth
  • 6 small beets, peeled, cut into ½-inch dice
  • 1 cup canned chopped tomatoes, drained
  • Juice from 1 lemon
  • Low-fat sour cream or Greek yogurt, for garnish (optional)
  • Chopped fresh parsley, for garnish
  • Lemon wedges, for garnish

Nutrition Facts


244 cals


11 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

8 g


35 g


12 g


8 g


5 g


232 mg


  1. Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage, and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets, and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  2. Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth in ½ cup increments to thin soup. Add lemon juice; season with salt and pepper.
  3. Ladle soup into bowls and serve topped with toppings of your choice, like dollops of sour cream or yogurt, cucumbers, green onions, parsley or cilantro.

Chef Tips

If you are having oral problems such as cankers or post radiation dryness, this delicious soup can be pureed for easier swallowing by whizzing a couple of cupfuls in a blender. Let the soup cool somewhat before eating. Swirl in some whole milk Greek yogurt for extra smoothness.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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