Anna Voloshyna’s Vegetarian Ukrainian Borshch
When a recipe begins with “sour cream and dill on everything is our family motto,” you know you’re in for a deeply personal, unapologetically flavorful dish. And in Anna Voloshyna’s Budmo!, her vegetarian Ukrainian Borshch hits all the right notes—earthy, sweet, garlicky, and rich with Eastern European soul.
But what makes this version really sing? It’s the addition of California Prunes—those sweet, complex gems that bring a hint of natural sugar and unlock a depth of flavor that plays beautifully with earthy chanterelles and bright beets.
In this this unique borshch recipe, tradition meets a modern twist that’s as nutritious as it is nostalgic.
The Heart of Ukrainian Borshch
Ukrainians don’t mess around with borshch. It’s more than soup—it’s identity in a bowl. And while beefy, beet-filled versions are the standard, this meatless mushroom variation doesn’t skimp on richness or satisfaction. In fact, with the umami of chanterelles and the natural sweetness of prunes, it might even outshine its meaty cousins.
Why Prunes Belong in Ukrainian Borshch
Prunes have been used in Eastern European cooking for centuries, and Anna’s use of prunes isn’t just traditional—it’s brilliant. A handful of chopped California Prunes infuses this borshch with gentle sweetness and a whisper of caramel that elevates the earthy chanterelles and root vegetables. While prunes have been part of Eastern European cooking for centuries, this combo of mushrooms and prunes is a classic that faded from popularity—until now.
And it’s not just about flavor. California Prunes offer some serious nutritional benefits, especially for midlife foodies who want meals that work as hard as they taste good:
- Bone Health: Prunes may help slow bone loss in postmenopausal women thanks to nutrients like potassium, vitamin K, and polyphenols.
- Digestive Wellness: Prunes are a natural source of fiber and sorbitol—helping you stay regular without relying on “that” reputation.
- Natural Sweetness: No need for sugar or sweeteners. The prunes in this dish deliver all the depth and sweetness you need.
Let’s Talk Flavor
This is a slow-simmered masterpiece, layered with:
- Golden sautéed onions and carrots – the flavor base
- Juicy tomatoes and beets – for tang and that iconic ruby-red color
- Chanterelles – the wild mushroom of mushroom-lovers
- Prunes – bringing velvety sweetness to balance the earthiness
- Beans and cabbage – hearty, satisfying, and full of fiber
- Fresh dill and garlic – because borshch without them is… well, illegal, according to Anna.
And of course, sour cream on top, because some traditions are sacred.
Tips for Serving (and Savoring) Ukrainian Borshch
- Don’t skip the sour cream. It adds richness and cool contrast.
- Serve with pampushky—Ukrainian garlic rolls—for the full experience. Or any crusty bread will do!
- Make it ahead. Like many soups and stews, this borshch gets even better after a day in the fridge.
Pro tip: Double the batch and freeze half. You’ll thank yourself on a busy fall evening when you need something comforting, nourishing, and oh-so-good.
Anna Voloshyna’s Ukrainian Borshch is a love letter to her heritage, with a flavorful cameo from California Prunes. This is next-level plant-based cooking that satisfies on every level: flavor, nostalgia, and nourishment.
So go ahead—ladle up a steaming bowl, swirl in that sour cream, and taste how sweet (and savory) tradition can be.
Hungry for more ways to cook with prunes?
Check out more California Prune recipes HERE and discover just how versatile this little fruit can be.
Vegetarian Borshch with Chanterelle Mushrooms and Prunes
Equipment
- Dutch Oven
- large skillet
- Fine Mesh Strainer
Ingredients
- 3 TBSP unsalted butter
- 1 TBSP sunflower oil
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and shredded
- 1 medium tomato diced
- 4 medium Yukon Gold potatoes peeled and cut into 1 ½-inch cubes
- 2 medium red beets peeled and cut into matchsticks
- 1 small bell pepper seeded and thinly sliced
- 1 ½ cups chanterelle mushrooms halved lengthwise
- A handful of California Prunes roughly chopped
- 2 bay leaves
- salt and freshly ground black pepper
- ½ cup drained canned white beans rinsed
- 1 small head green cabbage cored and shredded
- 2 garlic cloves minced
- ¼ cup chopped fresh dill and flat-leaf parsley in equal parts
- sour cream for serving
Instructions
- In a medium-large pot, melt the butter with the oil over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 7 to 9 minutes. Add the tomato and cook, stirring from time to time, for 2 minutes longer.
- Now it’s time to add water (or vegetable broth, if you prefer). It is always a bit tricky to say how much because the ideal amount is never the same. It will depend on how big your pot is and the volume of your vegetables. For me, it’s usually 3 to 3 ½ quarts, but I never measure the exact amount. You want enough to cover all the vegetables by about 1 inch. You can always add more water later if needed. Once the water is in the pot, add the potatoes, beets, bell pepper, mushrooms, prunes, and bay leaves and bring the mixture to a boil over medium-high heat. Add a generous pinch of salt, turn down the heat to medium-low, and simmer, uncovered, until the potatoes are soft when pierced with a knife, about 15 minutes.
- Add the beans and cabbage and cook, stirring occasionally, until all the vegetables are soft, 10 to 15 minutes. Add the garlic, dill, and parsley and season to taste with salt and pepper. Stir to combine and cook for 2 more minutes. Remove and discard the bay leaves.
- Ladle the borshch into bowls and top each serving with a dollop of sour cream. Serve right away with the pampushky or bread rolls on the side.
Nutrition
More Ukrainian Recipes to Try
Anna Voloshyna is a Ukrainian-born chef, food stylist, and author of Budmo! Recipes from a Ukrainian Kitchen. Known for bringing vibrant Eastern European flavors to modern kitchens, Anna celebrates her heritage through deeply personal, flavor-forward dishes that honor tradition with a fresh twist.
For more of her delicious Ukrainian recipes get her cookbook HERE.