Top 3 borscht recipes: meat, vegetarian and vegan

This pinkish or crimson soup with its rich flavour and aroma is unique and varied. Here are three variations of this dish - for meat-eaters, vegetarians and vegans.

1. Meat borscht

Ingredients:

• Beef on the bone: 500 g
• Beetroot: 3 pcs.
• Potatoes: 3 pcs.
• Carrots: 1 pc.
• Onion: 1 pc.
• Cabbage: 200g
• Tomato paste: 2 tbsp.
• Garlic: 2 cloves
• Vinegar: 1 tbsp.
• Sugar: 1 tsp.
• Bay leaf: 2 pcs.
• Salt, pepper: to taste
• Dill, parsley: for serving

Method:

• In a large saucepan, fill the beef with cold water and bring to the boil. Remove the foam and simmer for 2-3 hours.
• When the meat is ready, add the potatoes and cabbage.
• Grate the beetroot and carrots, chop the onion into small cubes. Fry the vegetables in a pan until soft, add the tomato paste, sugar and vinegar. Add this mixture to the soup.
• Boil the borscht for 20 more minutes then add the garlic, bay leaf, salt and pepper. Boil for 5 more minutes.
• Serve the borscht hot with a sprinkling of dill and parsley.

2. Vegetarian borscht

Ingredients:

• Beetroot: 3 pieces.
• Potatoes: 3 pcs.
• Carrots: 1 pc.
• Onion: 1 pc.
• Cabbage: 200 gr
• Tomato paste: 2 tbsp.
• Garlic: 2 cloves
• Vinegar: 1 tbsp.
• Sugar: 1 tsp.
• Bay leaf: 2 pcs.
• Salt, pepper: to taste

• Dill, parsley: for serving
• Mushrooms (optional): 200 г

Preparation:

• Grate beetroot and carrot, cut onion into small cubes. Fry the vegetables in a pan until soft, add the tomato paste, sugar and vinegar. Leave to simmer.
• In a saucepan, fill the potatoes and cabbage with water and bring to the boil. Cook over a low heat for 15 minutes.
• If using mushrooms, fry them in a pan and add to the soup.
• Add the fried vegetables to the soup. Boil the borscht for another 20 minutes, then add garlic, bay leaf, salt and pepper. Boil for 5 more minutes.
• Serve the borscht hot with a sprinkling of dill and parsley.

3. Vegan borscht

Ingredients:

• Beetroot: 3 pieces.
• Potatoes: 3 pcs.
• Carrots: 1 pc.
• Onion: 1 pc.
• Cabbage: 200 gr
• Tomato paste: 2 tbsp.
• Garlic: 2 cloves
• Apple cider vinegar: 1 tbsp.
• Sugar: 1 tsp.
• Bay leaf: 2 sp.
• Salt, pepper: to taste
• Dill, parsley: for serving
• Red beans (canned): 1 tin

Method:

• Grate beetroot and carrot, cut onion into small cubes. Fry the vegetables in a frying pan until soft, add the tomato paste, sugar and vinegar. Leave to simmer.
• In a saucepan, fill the potatoes and cabbage with water and bring to the boil. Cook over a low heat for 15 minutes.
• Add the roasted vegetables and the tinned beans to the soup. Boil the borscht for 20 more minutes then add garlic, bay leaf, salt and pepper. Boil for another 5 minutes.
• Serve the borscht hot, sprinkled with dill and parsley.

All three borscht recipes are different, but each one offers a unique version of this classic dish. Choose the recipe that best suits your dietary preferences and tastes, and enjoy this amazing soup any time of year.

It's also worth remembering that borscht is a very flexible dish. You can always add or exclude some ingredients according to your preferences. For example, add white beans or mushrooms, replace cabbage with sorrel or use other types of meat. Experiment and enjoy your perfect borscht!