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.
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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?
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
To make this easy beet soup, the following ingredients will be needed:
- Beetroot
- Potato
- Cabbage
- Carrot
- Onion
- Fresh dill
- Lemon juice
- Garlic
- Vegetable stock
- Bay leaves
- Tomato paste
- Olive Oil
- Salt
- Pepper
- 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.
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
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)
More easy vegan soup recipes
If you are a soup lover then then the following vegan soup recipes are worth a try:
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.
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 Borscht
Equipment
- 1 Large cooking pot
- 1 Spatula
- Knife and chopping board
Ingredients
- 2.5 cups shredded beetroot
- 1 cup shredded 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 adjust to taste
- 2 bay leaves
- 1 tablespoon tomato paste
- 5 cups vegetable stock
- 1 tablespoon olive oil
- Salt & pepper as per taste
- Vegan sour cream optional
Instructions
- Heat oil in a pot. Add onion and garlic. Cook until the onion starts turning brown.
- Add beets, carrot, cabbage, and potatoes. Mix and cook for 7-8 minutes. Keep stirring occasionally.
- Add tomato paste, salt, pepper, and bay leaves. Sauté for a minute and then add vegetable stock. Cook covered for around 20 minutes on medium heat.
- Turn off the heat. Add lemon juice and dill. Mix.
- Serve borscht with a dollop of sour cream on top. Enjoy!
Notes
- 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.
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.
Thanks for your comment Linda. You are right, it can be enjoyed throughout the year.
Amazing!!!! Thank you. I added mushrooms, used carrot juice for the broth, and blended some of the broth with cashew butter. Perfect.
Thanks Sandi. Loved your version, I will also try it next time.
Could you use picked beets in this recipe? Thanks.
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.
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.
Thanks Priya.
Vegan version of the borscht looks so comforting and hearty. Perfect for a cold winter night.
Thanks Sapana.
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.
Thanks Mayuri. I didn't know that borscht is served at ISKCON temple too. Would love to try it one day.
Simple delicious and healthy what more do you want from soup! Such a beautiful and lovely color and must taste amazing too.love it.
Thanks Archana 🙂
I am huge a beet lover! This looks so appetizing and flavorful! will definitely give it a try.
Thank you.
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...
Thanks Rafeeda.
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.
Thanks a lot Lata.
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.
Thank you Seema 🙂
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.
Thanks a lot Payal. Loved the way you described it 🙂
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.
Thanks a lot Sandhya 🙂
I was just wondering if this freezes well. Have you tried freezing i t?
Hi Jennifer, yes borscht freezes well. You can freeze it and use for 3-4 months.
Delicious! 🙂
Thank you 🙂