Recipe for Borscht Vegan: Easy and Delicious Guide

Borscht is a classic Eastern European soup known for its vibrant color and hearty flavors. Traditionally made with beets, this soup offers a beautiful balance of sweet and tangy notes that warm the soul.

Our vegan version keeps all the richness and depth of flavor, without any animal products, making it a perfect choice for plant-based eaters and anyone looking to enjoy a nutritious, comforting meal. Whether you’re new to cooking vegan dishes or looking to add a traditional recipe to your repertoire, this borscht recipe is simple, wholesome, and delicious.

With fresh vegetables, aromatic herbs, and a touch of acidity from vinegar and lemon, this vegan borscht is both satisfying and healthful. It’s ideal for chilly days or whenever you crave a bowl of something vibrant and nourishing.

Plus, it’s packed with vitamins, fiber, and antioxidants, making it a great pick for anyone focused on healthy eating. Let’s dive into how you can make this beautiful, flavorful soup right at home.

Why You’ll Love This Recipe

This vegan borscht recipe stands out because it doesn’t compromise on flavor or texture despite skipping meat and dairy. The beets provide a natural sweetness and beautiful color, while the cabbage and potatoes add body and substance.

The broth is rich and aromatic thanks to vegetable stock and herbs, and the splash of vinegar brightens every bite.

It’s incredibly versatile — you can make it in advance, freeze leftovers, and customize it with your favorite vegetables or spices. Also, it’s naturally gluten-free and low in fat, making it a healthy option for many dietary preferences.

Plus, it’s a great way to introduce more plant-based meals into your week while enjoying a comforting traditional dish.

Ingredients

• 4 medium beets, peeled and grated
• 1 large carrot, peeled and grated
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 cups green cabbage, shredded
• 6 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon dried dill (or 2 tablespoons fresh dill)
• Salt and black pepper to taste
• Fresh parsley for garnish
• Optional: vegan sour cream or coconut yogurt for serving

Equipment

• Large soup pot or Dutch oven
• Vegetable peeler
• Box grater or food processor
• Cutting board and sharp knife
• Wooden spoon or ladle
• Measuring spoons and cups
• Serving bowls

Instructions

1. Prepare the vegetables: Peel and grate the beets and carrot. Peel and dice the potatoes. Finely chop the onion, mince the garlic, and shred the cabbage.
2. Sauté aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Add beets and carrot: Stir in the grated beets and carrot. Cook for another 5-7 minutes, allowing the vegetables to soften and their flavors to develop.
4. Add tomato paste and cook: Mix in the tomato paste and cook for 2 minutes, stirring frequently to prevent sticking.
5. Pour in vegetable broth: Add the vegetable broth to the pot and bring to a boil.
6. Add potatoes and simmer: Add diced potatoes to the boiling soup. Reduce heat and simmer for 10 minutes until potatoes begin to soften.
7. Add cabbage and seasonings: Add shredded cabbage, apple cider vinegar, lemon juice, dried dill, salt, and pepper. Stir well and continue simmering for another 15 minutes until all the vegetables are tender.
8. Adjust flavors: Taste and adjust seasoning with extra salt, pepper, or vinegar if needed. The soup should have a nice balance of sweet and tangy flavors.
9. Serve: Ladle the borscht into bowls. Garnish with fresh parsley and a dollop of vegan sour cream or coconut yogurt if desired for extra creaminess.
10. Enjoy! Serve your vegan borscht hot with crusty bread or enjoy it chilled for a refreshing summer option.

Tips & Variations

“For a deeper flavor, roast the beets first before grating them into the soup.”

You can customize this borscht with additional vegetables like celery, bell peppers, or even kidney beans for protein. If you prefer a smoother texture, blend part of the soup and mix it back in.

Using fresh dill is ideal, but dried dill works well too. For a smoky twist, add a teaspoon of smoked paprika.

If you want a heartier meal, add cooked lentils or tempeh cubes.

Leftovers taste even better the next day, and this soup freezes wonderfully. Simply cool completely before transferring to airtight containers.

Nutrition Facts

Serving Suggestions

This vegan borscht pairs beautifully with soft vegan bread to soak up the flavorful broth. A side of pickled vegetables or a fresh salad can add wonderful texture contrasts.

For a heartier meal, serve with a bowl of warm mashed potatoes or alongside some stuffed cabbage rolls. You can also enjoy it chilled during warmer months as a refreshing appetizer or light lunch option.

Consider topping your bowl with a spoonful of vegan sour cream or a sprinkle of fresh herbs for a delightful finish.

Conclusion

This vegan borscht recipe is a vibrant celebration of traditional flavors with a modern, plant-based twist. It’s easy to prepare, packed with nutrition, and perfect for sharing with family and friends.

The combination of fresh vegetables, aromatic herbs, and bright acidity creates a soup that’s both comforting and refreshing.

Whether you’re a seasoned vegan or just exploring meatless meals, this borscht will quickly become a favorite. It’s adaptable, freezer-friendly, and delicious served hot or cold.

For more flavorful vegan recipes, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals or try a sweet treat like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Enjoy making this classic soup your own and savor every spoonful!

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