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.
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 :).
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.
To make this easy beet soup, the following ingredients will be needed:
- Fresh dill
- Lemon juice
- Vegetable stock
- Bay leaves
- Tomato paste
- Olive Oil
- 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:
- Heat oil in a pot. Add onion and garlic. Saute until the onion starts turning brown.
- 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.
- 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.
- 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.
- 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.
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
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:
- Beetroot poriyal (vegan)
- Beetroot hummus (vegan)
- Beetroot raita (vegetarian)
- Beet salad with feta (vegetarian)
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.
Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.
Vegan Borscht Recipe
- 2.5 cups grated beetroot
- 1 cup grated carrot
- 1 cup shredded cabbage
- 1 cup potato cubes
- 1/2 cup finely chopped onion
- 4-5 cloves garlic, minced
- 1/4 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
- 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!
- 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.