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Home » Soups

Vegan Borscht

Published: Nov 16, 2020 · Modified: Feb 15, 2021 by Vandana Chauhan. This post may contain affiliate links.

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Vegan borscht is a delicious plant-based version of a very popular beet soup from Russia and Ukraine. This soup is not only tasty and nutritious but also looks very appealing because of its beautiful deep red color. A must-try recipe by every beet lover.

Vegan borscht topped with sour cream and dill in a white bowl

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.

There is an old Yiddish saying that ‘Troubles are easier to take with soup than without’ and I truly agree with that.

Who doesn’t love a bowl of hot, comforting soup? It’s all that you need after a long tiring day no matter which part of the world you come from.

So, today I am sharing the recipe of a delicious soup- Vegan Borscht. It's the plant-based version of a soup from Russia & Ukraine called Borscht. This soup is not only tasty and nutritious but also looks very appealing because of its beautiful deep red color.

Did I share with you that red is my favorite color? I am so crazy about it that for years I maintained my account in a Bank just because their debit cards and checkbooks were of a beautiful red shade :).

No wonder that initially, I noticed this soup just because of its beautiful red color. Luckily it even tastes good :).

Jump to:
  • What is Borscht?
  • Ingredients required
  • How to make?
  • How to serve?
  • Storing and freezing tips
  • Step by step photo instructions
  • More easy beet recipes
  • More easy vegan soup recipes
  •  
  • Recipe

What is Borscht?

Borscht is a very popular soup from Eastern and Central Europe which has beetroot as its main ingredient. The soup gets its distinctive beautiful red color from beets. 

Other than beetroot vegetables like cabbage, potato, tomato, onion, and meat are also added to it.

It's generally served with a dollop of sour cream on top.

In this vegan version, we will be using only vegetables but it will taste equally good.

Ingredients required

Ingredients for vegan borscht on a grey surface

To make this easy beet soup, the following ingredients will be needed:

  1. Beetroot
  2. Potato
  3. Cabbage 
  4. Carrot
  5. Onion
  6. Fresh dill
  7. Lemon juice
  8. Garlic
  9. Vegetable stock
  10. Bay leaves
  11. Tomato paste
  12. Olive Oil
  13. Salt
  14. Pepper
  15. Vegan sour cream (optional but recommended)

How to make?

Making this vegan beet soup is very easy. You just need to follow the following steps:

  1. Heat oil in a pot. Add onion and garlic. Saute until the onion starts turning brown.
  2. Add beets, carrot, cabbage, and potato. I have used grated beets and carrots, if you want you can also finely chop them. Cook the vegetables for around 7-8 minutes. Keep on stirring in between.
  3. Once the vegetables are almost cooked, add tomato paste, salt, pepper, and bay leaves. Sauté for about a minute and then add vegetable stock. Cover the pan and cook for about 20 minutes on medium flame.
  4. Switch off the gas. Add lemon juice and dill. The combination of dill and beets is awesome so I would recommend not to skip adding fresh dill. However, if you don't have dill, use another fresh herb like cilantro or parsley.
  5. Serve with a dollop of vegan sour cream on top.

How to serve?

Borscht is served hot as well as cold. I prefer it hot. 

To serve, garnish it with lots of fresh dill and a dollop of vegan sour cream.

You can serve it with vareniki, toasted bread, baked potatoes, or a crunchy salad like fattoush on the side.

Vegan borscht tastes even better the next day so you can make it in advance.

Storing and freezing tips

Store the leftover soup in an airtight container and keep it in the fridge. It will be fine for 3-4 days.

To store for a longer period, put the borscht in batch size containers, and keep in the freezer. It will be fine for 3-4 months. 

To serve, just reheat in the microwave oven or on the stove. Add more fresh herbs, and serve with fresh vegan sour cream on top.

Step by step photo instructions

collage of photos showing steps of making vegan borscht
collage of photos showing steps of making vegan borscht

More easy beet recipes

If you like beet and looking for more ideas to add this healthy ingredient to your diet, don't miss to check the following easy beet recipes:

  1. Beetroot poriyal (vegan)
  2. Beetroot hummus (vegan)
  3. Beetroot raita (vegetarian)
  4. Beet salad with feta (vegetarian)

More easy vegan soup recipes

If you are a soup lover then then the following vegan soup recipes are worth a try:

  1. Trinidad corn soup
  2. Vegan cabbage soup
  3. Vegan mushroom soup
  4. Roasted cauliflower soup

If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below.

You can also follow me on Facebook, Pinterest, and Instagram.

vegan borscht in a white bowl with bread in the background

 

If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below.

You can also follow me on Facebook, Pinterest, and Instagram.

Recipe

Vegan broscht topped with sour cream and dill served in a white bowl

Vegan Borscht

Vegan borscht is a delicious plant-based version of a very popular beet soup from Russia and Ukraine. This soup is not only tasty and nutritious but also looks very appealing because of its beautiful deep red color. A must-try recipe by every beet lover.
4.88 from 24 votes
Print Pin Rate
Course: Soup
Cuisine: Russian, Ukrainian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5
Calories: 126kcal
Author: Vandana Chauhan

Ingredients

  • 2.5 cups grated beetroot
  • 1 cup grated carrot
  • 1 cup shredded cabbage
  • 1 cup potato cubes
  • ½ cup finely chopped onion
  • 4-5 cloves garlic, minced
  • ¼ cup finely chopped dill
  • Juice of half a lemon
  • 2 bay leaves
  • 1 tbsp tomato paste
  • 5 cups vegetable stock
  • 1 tbsp olive oil
  • Salt & pepper as per taste
  • Vegan sour cream optional

Instructions

  • Heat oil in a pan. Add onion and garlic. Cook until the onion starts turning brown.
  • Add beets, carrot, cabbage, and potatoes. Mix and cook for around 7-8 minutes. Keep stirring occasionally.
  • Next, add tomato paste, salt, pepper, and bay leaves. Sauté for about a minute and then add vegetable stock. Cook covered for around 20 minutes on medium flame.
  • Switch off the gas. Add lemon juice and dill. Mix.
  • Serve borscht with a dollop of sour cream on top. Enjoy!

Notes

  1. Dill tastes the best in borscht so I would recommend not skipping it.  However, if you don't have it use any other fresh herb of your choice like cilantro or parsley.

Nutrition

Calories: 126kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 1044mg | Potassium: 586mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5044IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 1mg
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Reader Interactions

Comments

  1. Linda in Vermont

    June 06, 2022 at 5:16 pm

    5 stars
    This was delicious! The great thing about beet soup is that it can be eaten hot or cold so it's a year round dish. Ate mine hot with a dollop of vegan sour cream and a thick slice of black bread. Thanks for the recipe.

    Reply
    • Vandana Chauhan

      June 07, 2022 at 8:00 am

      Thanks for your comment Linda. You are right, it can be enjoyed throughout the year.

      Reply
  2. Sandi

    December 15, 2021 at 2:17 am

    Amazing!!!! Thank you. I added mushrooms, used carrot juice for the broth, and blended some of the broth with cashew butter. Perfect.

    Reply
    • Vandana Chauhan

      December 16, 2021 at 8:52 am

      Thanks Sandi. Loved your version, I will also try it next time.

      Reply
    • Medhika

      May 29, 2022 at 5:30 pm

      Could you use picked beets in this recipe? Thanks.

      Reply
      • Vandana Chauhan

        June 07, 2022 at 8:06 am

        Hi, Medhika. Though I have never tried making borscht using pickled beets, I have seen some people doing that. There are recipes for borscht with pickled beets available online.

        Reply
  3. Priya Srinivasan

    January 15, 2021 at 8:36 pm

    5 stars
    Vegan borscht looks totally tempting, that beautiful color, very vibrant!! i m a fan of chunky soups, love how simple and easy it is to make.

    Reply
    • Vandana Chauhan

      January 17, 2021 at 8:07 am

      Thanks Priya.

      Reply
  4. Sapana

    January 09, 2021 at 1:49 am

    5 stars
    Vegan version of the borscht looks so comforting and hearty. Perfect for a cold winter night.

    Reply
    • Vandana Chauhan

      January 09, 2021 at 3:45 pm

      Thanks Sapana.

      Reply
  5. Mayuri Patel

    January 09, 2021 at 12:03 am

    5 stars
    Such a delicious looking soup and simply love the beautiful colour. The first time I tried a vegetarian borscht Soup was at the ISKCON in Mayapur. A much welcome soup to ward off the winter cold. I like your recipe as you've used onion and also vegan sour cream.

    Reply
    • Vandana Chauhan

      January 09, 2021 at 3:46 pm

      Thanks Mayuri. I didn't know that borscht is served at ISKCON temple too. Would love to try it one day.

      Reply
  6. Archana

    January 07, 2021 at 2:05 pm

    5 stars
    Simple delicious and healthy what more do you want from soup! Such a beautiful and lovely color and must taste amazing too.love it.

    Reply
    • Vandana Chauhan

      January 08, 2021 at 8:35 am

      Thanks Archana 🙂

      Reply
  7. Uma Srinivas

    January 07, 2021 at 9:16 am

    5 stars
    I am huge a beet lover! This looks so appetizing and flavorful! will definitely give it a try.

    Reply
    • Vandana Chauhan

      January 07, 2021 at 9:34 am

      Thank you.

      Reply
  8. Rafeeda - The Big Sweet Tooth

    January 06, 2021 at 3:47 pm

    5 stars
    That sounds like a simple amazing soup... I love such heart warming soups for winter nights. I must try this next time I get some beets...

    Reply
    • Vandana Chauhan

      January 06, 2021 at 6:56 pm

      Thanks Rafeeda.

      Reply
  9. Lata Lala

    January 04, 2021 at 6:15 pm

    5 stars
    Sipping on piping hot soup in winters is so soothing and heart warming. The lovely deep red colour soup with goodness of vegetables is a must try recipe. I am so glad to have the vegan version of this.

    Reply
    • Vandana Chauhan

      January 04, 2021 at 7:46 pm

      Thanks a lot Lata.

      Reply
  10. Seema Sriram

    January 03, 2021 at 4:24 am

    5 stars
    The colour of the soup is so soothing. I love how you have brought this soup in its vegan version as I will love to try this.

    Reply
    • Vandana Chauhan

      January 03, 2021 at 12:11 pm

      Thank you Seema 🙂

      Reply
      • Bless my food by Payal

        January 03, 2021 at 1:59 pm

        5 stars
        Freezing winters and a warm bowl of soup are the most romantic couples and when talking about romance, red ♥️ is the symbolic. This is the beauty of this recipe.

        Reply
        • Vandana Chauhan

          January 03, 2021 at 6:59 pm

          Thanks a lot Payal. Loved the way you described it 🙂

          Reply
  11. Sandhya Ramakrishnan

    January 02, 2021 at 5:51 am

    5 stars
    This is such a lovely recipe to start my January healthy eating menu planning. We all love beets and this is a great recipe to try.

    Reply
    • Vandana Chauhan

      January 02, 2021 at 6:48 am

      Thanks a lot Sandhya 🙂

      Reply
  12. Jennifer

    September 04, 2020 at 6:44 am

    I was just wondering if this freezes well. Have you tried freezing i t?

    Reply
    • Vandana Chauhan

      September 04, 2020 at 8:52 am

      Hi Jennifer, yes borscht freezes well. You can freeze it and use for 3-4 months.

      Reply
      • Cassy

        June 30, 2021 at 4:17 am

        5 stars
        Delicious! 🙂

        Reply
        • Vandana Chauhan

          June 30, 2021 at 4:21 pm

          Thank you 🙂

          Reply

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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