Recipe by: Alina Preston

Source: Family Recipe

Serves: 6 – 8


  • 2 medium-size beets, peeled and cut in small sticks or grated
  • 1 large carrot, peeled and grated (or cut intiny sticks)
  • ½ cabbage – Chopped into long slices
  • 1 onion – diced
  • 2 tablespoons of tomato paste
  • 1 capsicum (optional) chopped
  • 1 tablespoon olive oil
  • 1 tomato – diced
  • 2 L of water/vegetable broth
  • 1 tablespoon of salt
  • 1 teaspoon olive oil
  • Black pepper 1 tablespoon
  • dried parsley (optional)
  • Dried, Fresh or frozen dill


  • Heat up 1 tbsp of olive oil in a large wok over medium/high heat.
  • Add grated beets, carrots, onion and diced tomatoes.
  • Add 2 tbsp of water to the vegetables and stir.
  • Add tomato paste to the vegetables
  • Reduce the heat to low, cover the pot and simmer for 15-20 min.
  • Boil pot of water with cabbage (diced cabbage) reduce the heat to low (to stop bubbles add cold water)
  • Add the vegetables to the pot Add 1 tbsp of salt.
  • Finally add black pepper and dried parsley to the soup and continue cooking for another 5-10 minutes.
  • Remove borsch from the heat. It is now ready to be served.
  • When serving borsch, add sour cream and fresh herbs (like dill) to individual bowls.

Download PDF version here: israeli-vegetarian-borscht-alina-preston