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"Dry" Borscht

Classic Ukrainian borscht is turned on its head by using different preparation techniques, but retaining all the flavour.

Course Main Course, Side Dish
Keyword glutenfree, vegetarian
Servings 4
Author Loretta Friedrich


  • 4 beets, medium peeled, long finger-like pieces
  • 1 Tbsp raw honey
  • 2 Tbsp dark balsamic vinegar
  • 1 1/2 cups potatoes peeled, cubed
  • 2 Tbsp olive oil extra virgin
  • 1 Tbsp dill weed, dried or increase amount if using fresh, to taste
  • 1 1/2 cups green beans fresh or thawed from frozen, not canned
  • 1/2 cup edamame or use green peas if you have
  • 3/4 cup carrots peeled, shredded or cut very fine and thin
  • 1/4 cup onions red, white, or yellow, cubed or in long pieces
  • yogurt or sour cream, to taste (or use a dill sauce)
  • salt, pepper to taste


  1. Peel all vegetables.

  2. Cut the beets and toss them with honey, vinegar, and oil. Set aside.

  3. Cut the potatoes and toss them with the oil and dill weed. Set aside.

  4. Line a cookie sheet with parchment paper. Place beets on one half of the sheet and the potatoes on the other. Spread out so that it is in one layer.

  5. Roast in 400F oven for around 20 minutes until golden and soften.

  6. Meanwhile, place green beans and edamame in a pot with water on the stove. Bring to boil to heat. Drain. Keep warm. You can season with salt if you wish.

  7. Cut carrots and cabbage and set aside.

  8. In a frying pan, add some oil, the cut onions. Stir-fry until softened. Set aside. Keep warm.

  9. When serving, add all together in a bowl and toss or plate in rows.

  10. Add yogurt and more dill weed on top. Season with salt and pepper if you like. If you'd rather, consider making a dill sauce and spread over top.

  11. Enjoy immediately!

Recipe Notes