Beet Borscht Recipe Vegan: Easy, Delicious & Healthy Soup

If you’ve ever craved a hearty, comforting soup that’s vibrant in color and bursting with flavor, look no further than beet borscht. This traditional Eastern European dish has long been cherished for its deep, earthy sweetness paired with a tangy finish.

Our vegan beet borscht recipe keeps all the authentic charm while being completely plant-based, making it perfect for vegans and anyone looking to enjoy a delicious, healthy meal without animal products.

Whether you’re new to beet borscht or a longtime fan, this recipe is easy to follow and yields a bowl full of soul-warming goodness.

Rich in vitamins, fiber, and antioxidants, beet borscht is a nutritional powerhouse. Plus, it’s incredibly versatile and ideal for meal prep or cozy dinners during chilly days.

We’ll walk you through every step, from prepping the fresh beets to achieving that perfect balance of sweet and sour with just the right herbs and seasonings. Ready your ladles and let’s dive into this vibrant vegan beet borscht recipe!

Why You’ll Love This Recipe

This vegan beet borscht recipe is a celebration of flavor and health. It’s naturally gluten-free, packed with plant-based nutrients, and free from any animal products.

The soup’s beautiful ruby color alone is enough to brighten any meal, but the real magic lies in the balance of sweet roasted beets, savory onions, and a hint of acidity from vinegar or lemon that makes every spoonful irresistible.

Another reason to love it is its simplicity. Using common pantry staples and fresh vegetables, this recipe comes together in under an hour.

It’s perfect for busy weeknights yet sophisticated enough to impress guests. Plus, it stores beautifully, gaining even more depth when reheated.

If you enjoy wholesome, vibrant soups, this beet borscht will quickly become a staple in your cooking rotation.

Ingredients

• 4 medium beets, peeled and grated or diced
• 1 large onion, finely chopped
• 2 large carrots, peeled and grated
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth (low sodium preferred)
• 1 medium potato, peeled and diced
• 1 small head of green cabbage, shredded
• 2 tbsp tomato paste
• 2 tbsp apple cider vinegar or lemon juice
• 2 tbsp olive oil
• 1 tsp dried dill (or 2 tbsp fresh dill, chopped)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Vegan sour cream or plain plant-based yogurt, for serving (optional)

Equipment

• Large soup pot or Dutch oven
• Vegetable peeler
• Cutting board and sharp knife
• Grater or food processor (for grating beets and carrots)
• Wooden spoon or spatula
• Measuring spoons and cups
• Soup ladle
• Serving bowls

Instructions

1. Prepare the vegetables: Peel and grate or finely dice the beets. Peel and grate the carrots, chop the celery, dice the potato, and finely chop the onion and garlic. Shred the cabbage thinly.
2. Sauté the aromatics: Heat the olive oil in your large soup pot over medium heat. Add the onion and celery, cooking for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Add the beets and carrots: Stir in the grated beets and carrots along with the tomato paste. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the tomato paste caramelizes slightly.
4. Add the broth and potatoes: Pour in the vegetable broth and add the diced potatoes and bay leaf. Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20 minutes, until the potatoes and beets are tender.
5. Incorporate the cabbage and vinegar: Add the shredded cabbage to the pot and stir well. Simmer for another 10 minutes until the cabbage is soft but still has a slight crunch. Stir in the apple cider vinegar or lemon juice. This adds the signature tangy brightness to the borscht.
6. Season and finish: Remove the bay leaf. Add the dried or fresh dill, salt, and pepper to taste. Adjust the acidity if needed by adding a splash more vinegar or lemon juice.
7. Serve: Ladle the hot borscht into bowls and garnish with fresh parsley. For a creamy touch, add a dollop of vegan sour cream or plain plant-based yogurt on top.

Tips & Variations

“To deepen the flavor, roast the beets in the oven before adding them to the soup. This caramelizes their natural sugars and adds a smoky sweetness.”

• For a heartier version, add cooked beans or lentils for extra protein.
• Try adding other root vegetables like parsnips or turnips for a different flavor profile.
• Use fresh herbs like thyme or parsley instead of dill if you prefer.
• Omit potatoes for a lower-carb version, or substitute with sweet potatoes for a sweeter twist.
• Serve chilled during warmer months for a refreshing cold borscht variation.

Nutrition Facts

Serving Suggestions

Beet borscht is traditionally served hot with a side of hearty bread, such as rye or sourdough, which is perfect for dipping. For a vegan-friendly approach, try a crusty artisan bread or a soft pretzel.

A fresh green salad with tangy vinaigrette also complements the earthy flavors beautifully.

For an extra burst of flavor, top your borscht with a spoonful of vegan sour cream or cashew cream. Garnishing with fresh herbs like dill or parsley adds a lovely freshness.

If you want to amp up the protein, serve it alongside vegan dumplings or pierogi.

Conclusion

This vegan beet borscht recipe is a wonderful way to enjoy a classic soup that’s both nourishing and flavorful. It’s a beautiful example of how simple, whole ingredients can come together to create a dish that’s deeply satisfying and rich in tradition.

Whether you’re cooking for yourself, family, or friends, this borscht is sure to warm hearts and fill bellies.

We hope you give this recipe a try and incorporate it into your meal repertoire. For more comforting and creative vegan recipes, check out our Jamaican Minced Beef Recipes or explore some sweet treats like the Marzipan Challah Recipe.

Happy cooking!

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