Vegetarian Russian Recipes for Delicious Meatless Meals

Russian cuisine is often associated with hearty stews, rich meats, and warming soups. But did you know that Russia boasts a vibrant tradition of vegetarian recipes, many rooted in centuries-old Orthodox fasting periods and the country’s abundant harvests?

From borscht brimming with earthy beets to the creamy comfort of mushroom julienne, there’s so much more to Russian food than just beef stroganoff. In this post, I’ll guide you through a delicious, authentic vegetarian Russian menu, perfect for cozy family dinners or impressing guests at your next gathering.

Whether you’re a committed vegetarian or simply looking to add more plant-forward dishes to your table, these recipes will transport you to the heart of Russia—no passport required!

Why You’ll Love This Recipe

What makes Russian vegetarian cuisine stand out is its deep flavors and rustic simplicity. Root vegetables, fresh herbs, and tangy dairy products come together to create dishes that are comforting and satisfying even without meat.

These recipes are nutritious and bursting with color, making them as beautiful to look at as they are to eat. They’re also budget-friendly, relying on pantry staples you probably already have at home.

Whether you’re new to Russian cooking or just want to try something exciting and different, these vegetarian dishes are easy to make and perfect for meal prep. You’ll love them for weekday lunches, festive occasions, or whenever you crave a bowl of something warm and nourishing.

Ingredients

Let’s put together a classic Russian vegetarian meal: Vegetarian Borscht, Mushroom Julienne, and Olivier Salad. Here’s what you’ll need for each:

Vegetarian Borscht

• 2 medium beets, peeled and grated
• 1 large carrot, peeled and grated
• 1 large onion, finely chopped
• 1/2 small cabbage, shredded
• 2 medium potatoes, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 bay leaf
• 5 cups vegetable broth
• 2 tablespoons sunflower oil
• Salt and black pepper to taste
• Fresh dill and parsley, chopped (for garnish)
• Sour cream (optional, for serving)

Mushroom Julienne

• 500g (1 lb) white or cremini mushrooms, sliced
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup heavy cream or plant-based cream
• 100g (3.5 oz) grated cheese (Gruyère or mozzarella, or vegan alternative)
• Salt and black pepper to taste
• Chopped parsley (for garnish)

Olivier Salad

• 3 medium potatoes, boiled, peeled, and diced
• 2 medium carrots, boiled, peeled, and diced
• 3 hard-boiled eggs (omit for vegan version)
• 4-5 small pickles, diced
• 1 cup canned peas, drained
• 1/2 cup mayonnaise (or vegan mayo)
• Salt and black pepper to taste
• Fresh dill, chopped (for garnish)

Equipment

• Large soup pot – for making borscht
• Medium frying pan – for sautéing vegetables and mushrooms
• Oven-safe ramekins or small baking dishes – for mushroom julienne
• Cutting board and sharp knife
• Vegetable peeler
• Box grater – for shredding beets and carrots
• Mixing bowls
• Wooden spoon or spatula
• Colander – for draining peas and cooked vegetables

Instructions

Vegetarian Borscht

1. Prepare the vegetables: Peel and grate the beets and carrots. Finely chop the onion and shred the cabbage. Dice the potatoes. Mince the garlic.
2. Sauté the aromatics: In a large soup pot, heat the sunflower oil over medium heat. Add the onion and carrot, sautéing until softened, about 5 minutes.
3. Add beets and tomato paste: Add grated beets and tomato paste to the pot. Cook, stirring, for another 5 minutes. This helps bring out the color and sweetness of the beets.
4. Add broth and vegetables: Pour in the vegetable broth. Add potatoes, cabbage, bay leaf, and garlic. Season with salt and pepper.
5. Simmer: Bring to a gentle boil, then reduce heat to a simmer. Cook for 20–25 minutes, or until all vegetables are tender and flavors meld.
6. Finish and serve: Remove from heat. Take out the bay leaf. Stir in fresh dill and parsley. Serve hot, topped with a dollop of sour cream and extra herbs if desired.

Mushroom Julienne

1. Prepare mushrooms and onions: Clean and slice mushrooms. Finely chop the onion.
2. Sauté: Melt butter in a medium frying pan over medium heat. Add onions and cook until translucent, about 3 minutes.
3. Cook mushrooms: Add mushrooms, salt, and pepper. Cook, stirring occasionally, until mushrooms release their juices and most of the liquid evaporates (about 8 minutes).
4. Add flour: Sprinkle flour over the mushrooms, stirring constantly, and cook for 1–2 minutes to remove raw flour taste.
5. Add cream: Slowly pour in the cream while stirring. Cook until the mixture thickens, about 2–3 minutes.
6. Assemble and bake: Spoon the mixture into oven-safe ramekins. Sprinkle grated cheese evenly on top. Bake in a preheated oven at 400°F (200°C) for 10–12 minutes, or until cheese is melted and bubbly.
7. Serve: Remove from oven, garnish with chopped parsley, and serve hot with crusty bread.

Olivier Salad

1. Boil and prep vegetables: Boil potatoes and carrots until fork-tender. Cool, peel, and dice into small cubes.
2. Prep additional ingredients: Dice pickles and eggs (if using). Drain canned peas.
3. Combine: In a large bowl, combine potatoes, carrots, eggs, pickles, and peas.
4. Add dressing: Stir in mayonnaise, salt, and pepper. Mix gently until all ingredients are well coated.
5. Chill and serve: Cover and refrigerate for at least 1 hour before serving. Garnish with fresh dill.

Tips & Variations

• Make it vegan: Use vegan mayo in Olivier Salad and plant-based cream and cheese for Mushroom Julienne. Skip eggs in the salad.
• Try different herbs: Dill and parsley are classic, but you can experiment with tarragon or chives for a fresh twist.
• Boost protein: Add cooked chickpeas or white beans to your borscht for a hearty boost.
• Serve borscht hot or cold: Traditional Russian borscht is delicious both warm in winter and chilled in summer.

• “For the most authentic flavor, use sunflower oil—a staple in Russian kitchens—for sautéing vegetables.”

• Make ahead: All these dishes taste even better after resting in the fridge! Prepare a day in advance for deeper flavors.

Nutrition Facts

Nutrition values are approximate and based on standard ingredient quantities. For vegan versions, values may vary slightly.

Serving Suggestions

Russian vegetarian recipes are versatile and can be served as part of a festive table or as a cozy weeknight dinner. Here are some ideas:

• Borscht: Serve piping hot with a swirl of sour cream and a sprinkle of fresh dill. Pair with dark rye bread or garlic pampushki (Ukrainian-style rolls) for a true Slavic experience.
• Mushroom Julienne: Enjoy as a decadent appetizer or a main course with crusty bread or over buttered noodles.
• Olivier Salad: This classic Russian salad is a must for holidays, picnics, and potlucks. Serve chilled, garnished with dill, alongside your favorite main dish.
• Complement your meal with a simple cucumber-tomato salad or a glass of kvass (a traditional fermented bread drink) for extra authenticity.

If you’re looking for more vegetarian ideas, check out these delicious options from around the world:

• AIP Vegetarian Recipes – Hearty and healing plant-based dishes for every season.
• Allens Green Beans Recipe – A classic Southern side that pairs beautifully with Russian fare.
• Almond Cashew Clusters Recipe – Sweet, crunchy treats for a perfect finish to your meal.

Conclusion

Russian vegetarian cuisine is a celebration of flavor, history, and comfort. With simple, wholesome ingredients and time-tested techniques, these dishes offer a taste of Russia’s rich culinary heritage—no meat required.

Whether you’re sharing borscht with friends, savoring the creamy indulgence of mushroom julienne, or enjoying a refreshing bowl of Olivier Salad, you’ll find warmth and heart in every bite.

Don’t be afraid to make these recipes your own! Russian cooking is endlessly adaptable.

Mix, match, and experiment with seasonal produce and your favorite herbs. And if you’re inspired to explore even more global vegetarian delights, visit our collection of AIP Vegetarian Recipes or try hearty mains like Allens Green Beans Recipe and sweet snacks like Almond Cashew Clusters Recipe.

Happy cooking—priyatnogo appetita!