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The Whole Foods Kosher kitchen

Borscht Recipe Vegetarian

Posted on 10th of February, 2014 by Lévana


My borscht is as quick as it is hearty. A triumph of sweet-and-sour match. I call my borscht quick, because although I love the classic beef borscht and enjoy it occasionally, I have no intention (and neither do you, I’ll bet!) of spending half the day making the classic high-maintenance beef-based original on a regular basis. I just love the idea of a great vegetarian borscht, and all vegetarian soups, good with any meal and in all seasons.

Experience the magic of cranberry sauce in this borscht! The food processor will make short work of grating, grinding, and slicing all your ingredients—30 minutes of cooking is all I need, as the flavors are so intense and all ingredients are shredded fine. 


1∕3 cup olive oil
8 large cloves garlic
1 large bunch dill
1 large onion, quartered
4 ribs celery, peeled
1 large carrot, grated
1 small white cabbage, sliced very thin
2 large beets, grated fine
1 large can (3 cups) crushed tomatoes
2 tablespoons paprika
12 cups (3 quarts) water
1 15-ounce can natural smooth
cranberry sauce (health food stores)
¼ cup sugar
Salt and pepper to taste
1∕3 cup unfiltered apple cider vinegar


Heat the oil in a wide-bottom pot. In a food processor, finely grind the garlic and dill. Add the onion and celery and mince, using the pulse button. Add the mixture to the hot oil and sauté until translucent. Add all remaining ingredients and bring to a boil.
Reduce the flame to medium and cook covered about 30 minutes, or a little longer, until all vegetables are very tender. Adjust texture and seasonings. Makes a dozen ample servings.

Filed under: Beets Recipes, Borscht Recipes, Cabbage recipes, Cranberries Recipes, Cranberry Sauce, Gluten Free Recipes, Kosher Food, Kosher Natural Foods, Pareve Recipes, Recipes, Soup Recipes

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6 Questions

  1. Shira, on Said:

    This sounds fantastic. I would have never thought about cranberry sauce. What size pot can I use for these quantities? 7 or 12 quart? Is there a parve substitute you like for sour cream or yogurt for serving?

    • Lévana, on Said:

      Shira 12 quarts is good. Make sure it’s a wide bottom pot (in other words, not narrow and tall). Yes, there is vegan sour cream, coconut yogurt, soy yogurt. All good.

  2. Howie Levit, on Said:

    Great recipe but there is a big problem. When I try to share this to facebook or copy and paste this web page an advertising text seems to accompany it, no matter what I try. Please check it out.

    • Lévana, on Said:

      Howie you’re telling me. WE had lots of unpleasantness with this: My site was hacked. It is now back to normal, so you’ll have no trouble with it or any other recipe.

    • Lévana, on Said:

      Howie I see we still have that problem. Such a nuisance. We are working on it right now. Everyone please bear bear with us. Thanks so much