Borscht is a traditional Eastern European soup, particularly popular in Russia, Ukraine, and Poland. It is known for its vibrant color, rich flavor, and versatility. Here’s a delicious vegan version of Russian Borscht that’s hearty, flavorful, and completely plant-based.
Ingredients:
- 8 cups (2 litres) vegetable broth (or water)
- 2 medium beets, peeled and grated
- 1 medium carrot, peeled and grated
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1/2 small cabbage, shredded
- 1 tomato, diced (or 2 tbsp tomato paste)
- 2 cloves garlic, minced
- 2 tbsp vegetable oil (or olive oil)
- 1 tbsp vinegar (apple cider or white vinegar) or lemon juice
- 1 tsp sugar (optional, to balance acidity)
- 1 bay leaf
- Salt and black pepper to taste
- For garnish:
- Fresh dill and parsley, chopped
- Vegan sour cream (or coconut yoghurt for a creamy topping)
Instructions:
Prepare the vegetables:
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes).
- Add the grated carrot and beets. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
- Stir in the diced tomato (or tomato paste), vinegar, and sugar. Cook for another 2-3 minutes, then remove from heat.
Cook the soup:
- Pour the vegetable broth (or water) into the pot and bring to a boil.
- Add the diced potatoes and bay leaf. Cook for 10 minutes.
- Add the shredded cabbage and the cooked vegetable mixture. Simmer for another 10-15 minutes until the potatoes and cabbage are tender.
Finish the soup:
- Stir in the minced garlic and season with salt and black pepper to taste.
- Let the borscht sit for 10-15 minutes to allow the flavours to meld.
Serve:
- Ladle the borscht into bowls and garnish with fresh dill and parsley.
- Add a dollop of vegan sour cream or coconut yoghurt for a creamy finish.
More Soup Ideas
Russian Borscht Recipe
Craving a comforting bowl of Russian Borscht? Check out our simple recipe for this iconic beet soup, packed with flavour and perfect for sharing!
Ingredients
- 8 cups (2 litres) vegetable broth (or water)
- 2 medium beets, peeled and grated
- 1 medium carrot, peeled and grated
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1/2 small cabbage, shredded
- 1 tomato, diced (or 2 tbsp tomato paste)
- 2 cloves garlic, minced
- 2 tbsp vegetable oil (or olive oil)
- 1 tbsp vinegar (apple cider or white vinegar) or lemon juice
- 1 tsp sugar (optional, to balance acidity)
- 1 bay leaf
- Salt and black pepper to taste
For garnish:
- Fresh dill and parsley, chopped
- Vegan sour cream (or coconut yoghurt for a creamy topping)
Instructions
Prepare the vegetables:
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes).
- Add the grated carrot and beets. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
- Stir in the diced tomato (or tomato paste), vinegar, and sugar. Cook for another 2-3 minutes, then remove from heat.
Cook the soup:
- Pour the vegetable broth (or water) into the pot and bring to a boil.
- Add the diced potatoes and bay leaf. Cook for 10 minutes.
- Add the shredded cabbage and the cooked vegetable mixture. Simmer for another 10-15 minutes until the potatoes and cabbage are tender.
Finish the soup:
- Stir in the minced garlic and season with salt and black pepper to taste.
- Let the borscht sit for 10-15 minutes to allow the flavours to meld.
Serve:
- Ladle the borscht into bowls and garnish with fresh dill and parsley.
- Add a dollop of vegan sour cream or coconut yoghurt for a creamy finish.