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Example of how beet borscht arrives
How it arrives, frozen. Example photo.
Beet Borscht, an example of the dish
How it looks when it's ready to eat. Example photo (Rasmus Gundorff Sæderup / Unsplash).

This is an example listing. Real cooks add their own photos of both.

Beet Borscht

Vegetarian beet soup, earthy and bright with dill. Top with sour cream.

  • Vegan
  • Gluten-free recipe
  • Dairy-free
  • Low-waste packaging

New, no reviews yetby Babcia's Pierogi

Made by Halina

Babcia's Pierogi · High Park and the Junction · Home kitchen

“My grandchildren asked for a borscht with no meat in it, so this one is vegetarian. The dill goes in at the end, as my mother did.”

Halina has pinched pierogi shut for sixty years. She sells them raw-frozen by the dozen, so you can boil and pan-fry them fresh, and her borscht is vegetarian because her grandkids insisted.

See everything Halina makes

The recipe

How Halina makes it. 25 min active, 35 min simmer, plus cooling.

Ingredients

  • 400 g beets, peeled and grated
  • 2 carrots, grated
  • 2 medium potatoes, peeled and diced
  • 150 g green cabbage, thinly shredded
  • 1 medium onion, finely chopped
  • 1 small bunch fresh dill, chopped
  • 1 tbsp vinegar
  • 2 tbsp canola oil
  • 1 1/2 tsp salt
  • 1.2 L water

Method

  1. 1Warm the oil in a large pot. Cook the onion and carrots over medium heat 8 minutes.
  2. 2Add the beets and half the vinegar. Cook 5 minutes, stirring. The vinegar keeps the colour bright.
  3. 3Add the water and the potatoes and bring to a boil. Simmer 15 minutes.
  4. 4Add the cabbage and salt and simmer another 15 minutes until everything is tender.
  5. 5Stir in the remaining vinegar and most of the dill. Taste and adjust the salt and vinegar so it is a little sour.
  6. 6Cool in shallow pans until under 5 °C within 2 hours of cooking.
  7. 7Pour 1.2 kg into each container, leaving 2.5 cm of space. Seal, label and freeze.

The label on your container

Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.

Guilt Free TakeoutBatch BP-0090

Beet Borscht

Ingredients: Beet, carrot, potato, cabbage, onion, dill, vinegar, canola oil, salt.

No priority allergens in the ingredients

Net weight
1.2 kg
Portions
3
Prepared and frozen
Oct 20, 2026
Reheat until
74 °C / 165 °F inside

Prepared by
Babcia's Pierogi
High Park and the Junction, Ontario
Home kitchen

Keep frozen

Allergens and diet

No priority allergens in the ingredients

This kitchen also handles milk, eggs, wheat. Cross-contact is possible, and a home kitchen is not an allergen-free environment.

Heating and storing

Keep frozen until you're ready to cook or reheat it.

Thaw overnight in the fridge, or heat from frozen in a covered pot over low heat. Bring to steaming and 74 °C / 165 °F throughout. Serve with a spoonful of sour cream (contains milk) and fresh dill, with rye bread.

Keeps: Freezer: 3 months. Once thawed, keep in the fridge and eat within 4 days. Do not refreeze.

Packaging

Returnable glass jar

Bring the jar back at your next pickup and the cook credits your deposit.

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