Go Back
+ servings
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.
Course Soup
Cuisine Russian, Ukrainian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5
Calories 126kcal


  • 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!


  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.


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