Victory Borscht: An Easy Oil-Free Wartime Recipe

Victory Borscht is a winner in more ways than one. This jewel-coloured beauty of a soup is rich in flavour and completely oil-free. Let’s dive into the history behind this simple, hearty recipe and then learn how to make it yourself!

A GLIMPSE INTO WARTIME FRUGALITY

Let’s rewind to a time often glamorized for its style, gallantry, and grace: World War II. Although people lived with an elegance we rarely see today, they also lived with scarcity. Here, in a world full of abundance, we often overlook how resourceful our great-grandmothers had to be.

Frugality is a word that makes some folks cringe, but during WWII, it was a necessity, not an option. The women of that era didn’t have the luxury of being wasteful—they had to be creative and self-sufficient. Learning from them can teach us valuable skills we can apply today.

RELATED: WWII Food Rationing Tips

VICTORY BORSCHT RECIPE VIDEO

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VICTORY VEGETABLES: THE BACKBONE OF BORSCHT

It is said that Winston Churchill was once shown the typical weekly ration of the average person in Britain and remarked that it looked like a fine meal. Can you imagine only being able to have one egg a week? How would you use it?

To supplement these rations, victory gardens were encouraged by governments through massive campaigns. These gardens advised people on how grow their own food and stretch out their limited resources, making vegetables a central part of the diet. With this emphasis on fresh produce, most people remained relatively healthy during the war. Borscht, with its focus on garden-grown vegetables, fits perfectly into this frugal yet nutritious lifestyle.

I’ve written a whole other post on victory gardens, but in the meantime, let’s look at the vegetables needed for our hearty beet soup.

THE INGREDIENTS YOU’LL NEED FOR VICTORY BORSCHT

Here’s a breakdown of the key ingredients in this recipe, each playing an important role in building layers of flavour without a drop of oil.

ONIONS AND GARLIC: THE FLAVOUR BASE

Onions and garlic are essential for any good soup, and Borscht is no exception. Whether you slice them thin or give them a rough chop, these alliums build the base of the soup’s flavour.

CARROTS: ADDING SWEETNESS

You’ll need about two cups of carrots, roughly five medium-sized or two large ones. Peel and shred them for a quicker cooking time, and don’t forget to save the peels for a homemade broth later. Keep those food scraps in a freezer bag for when you’re ready to make a batch of stock…no waste here!

CELERY: PART OF THE CULINARY TRINITY

Onions, carrots, and celery form a classic trio known as mirepoix. It’s a traditional base in French cooking and works wonderfully in this Borscht recipe. Slice the celery thinly, and if you have any celery leaves, toss them in too for extra flavour.

TOMATOES: A TANGY TWIST

Tomatoes bring a hint of acidity and richness to the soup. Use fresh tomatoes, peel them, and chop them finely, saving every bit of juice for the broth. If you’re planning on blending your soup, no need to bother with peeling.

BEETS: THE STAR OF THE SHOW

Beets are the heart of this recipe, giving Borscht its signature ruby-red hue. Their earthy sweetness complements the other vegetables and makes this soup truly shine.

VICTORY BORSCHT FOR THE WIN

Victory Borscht is a recipe rooted in history, drawing on simple, home-grown ingredients. Without the cooking fats we’re used to today—like olive oil or butter—wartime cooks often used meat drippings. This oil-free version skips that entirely while still packing in plenty of flavour and nutrients.

Originally, this recipe called for beef broth (courtesy of Marguerite Patten’s Victory Cookbook), but you can easily make it vegan by using vegetable broth. With just a few ingredients and minimal effort, it’s possibly the easiest soup you’ll ever make.

WOMEN ON THE HOME FRONT

Women during WWII worked long, hard hours, but they still had to get food on the table at the end of the day. There were no convenient store-bought options, no fast food to grab on the way home. They had to rely on recipes like this one, simple but satisfying meals that could be left to simmer while they handled other tasks.

SHREDDING FOR VICTORY

One of the key techniques for making this Borscht is shredding the vegetables. Not only does this make them easier to digest, but it also reduces cooking time, ensuring a uniform texture throughout the soup. I like using my Börner julienne slicer for this task: it’s quick and easy, and I don’t have to fuss with complicated equipment.

HOW TO SERVE VICTORY BORSCHT

When the soup is ready, it’s time to decide how to serve it. You can keep it chunky or blend it for a smoother texture—there’s no right or wrong choice here! If you prefer a creamier consistency, I recommend running it through a blender or food processor.

For a finishing touch, a dollop of sour cream (optional but delicious) can add a creamy, tangy contrast to the earthy richness of the soup.

WHAT DO YOU THINK?

Have you made Borscht before? How does your version compare to this oil-free wartime recipe? What are your thoughts on frugality and resourcefulness during WWII? I’d love to hear your feedback in the comments! Should I explore more wartime recipes and rationing tips in future posts? Let me know!

SHOP THIS POST

Bôrner julienne slicer

Victory Cookbook by Marguerite Patten (I adapted her recipe)

Vitamix (what I use to blend)

OTHER POSTS YOU MIGHT LIKE

• Broth from Scratch with Scraps
• Frugal Kitchen Rules: Waste Less & Save More
• The Frugal Kitchen Pantry
• Roasted Beet Salad with Orange Vinaigrette

VICTORY BORSCHT INGREDIENTS

1 onion

2 garlic cloves, minced

1 large beet, shredded

2 celery stalks, chopped

2 tomatoes, peeled and diced

5 medium carrots, shredded (2 cups)

2 tbsp apple cider vinegar

6 cups broth

VICTORY BORSCHT INSTRUCTIONS

1. Add all the ingredients to a dutch oven. .
2. Bring to a boil, then let simmer for 1.5 hours.
3. Remove from heat and season to taste with salt and pepper.
4. Serve with a dollop of sour cream. If you wish, you may blend the soup.

PRINTABLE VICTORY BORSCHT RECIPE CARD

WANT MORE RECIPES?

Do you like soup? Here are some more great soup recipes for you to check out!

Lindsay’s New England Corn Chowder from Our Future Homestead

Marisa’s Gut Healing Chicken Soup from Bumblebee Apothecary

Angela’s 5 Bean Crock-Pot Chili from Front Porch Blessings

Shannon’s Best Vegetable Soup from Shannon Torrens Simple Living

Anja’s Simple Celery Root Soup from Our Gabled Home

PIN IT FOR LATER

Love and gratitude,