Vegan Borscht Soup Recipe Easy and Delicious Ideas

If you’re craving a rich, flavorful soup that’s both hearty and healthy, this vegan borscht soup recipe is exactly what you need. Originating from Eastern Europe, borscht is traditionally made with beets, which not only give it a stunning deep red color but also pack it with nutrients and natural sweetness.

This vegan version preserves all the classic flavors while being entirely plant-based, making it perfect for those who follow a vegan lifestyle or anyone looking to enjoy a comforting bowl of soup without meat or dairy.

This soup is a celebration of fresh vegetables, aromatic herbs, and a tangy touch of vinegar that brightens every spoonful. Whether you’re serving it as a starter or a main course, vegan borscht is filling, nourishing, and incredibly simple to prepare.

Plus, it freezes beautifully, so you can enjoy its vibrant taste anytime. Ready to warm your soul with a bowl of this traditional yet vegan-friendly delight?

Let’s dive into the recipe!

Why You’ll Love This Recipe

Vegan borscht offers a vibrant, nutrient-packed meal that is both comforting and light. Its naturally sweet beets combined with sour hints from vinegar create a perfect balance of flavors.

This recipe is:

• Highly nutritious: Loaded with fiber, antioxidants, and vitamins from fresh vegetables.
• Simple to make: Uses easy-to-find ingredients with straightforward steps.
• Versatile: Serve hot or cold, perfect for any season.
• Freezer-friendly: Make a big batch and store leftovers for later.
• Allergy-friendly: Gluten-free, soy-free, and completely plant-based.

Plus, its stunning color makes it a showstopper for dinner parties or weeknight meals alike!

Ingredients

• 3 medium beets, peeled and grated or diced
• 1 large carrot, peeled and grated
• 1 medium potato, peeled and cubed
• 1 cup green cabbage, shredded
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 6 cups vegetable broth (low sodium preferred)
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon sugar (optional, balances acidity)
• 1 bay leaf
• Salt and pepper to taste
• Fresh dill, chopped for garnish
• Vegan sour cream or coconut yogurt, for serving (optional)

Equipment

• Large soup pot or Dutch oven
• Chef’s knife
• Cutting board
• Vegetable peeler
• Grater (for beets and carrot)
• Wooden spoon or ladle
• Measuring spoons and cups
• Blender or immersion blender (optional for smoother texture)

Instructions

1. Prepare your vegetables: Peel and grate the beets and carrots. Peel and cube the potato. Shred the cabbage finely, and chop the onion and garlic.
2. Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.
3. Add beets and tomato paste: Stir in the grated beets and tomato paste. Cook for 5-7 minutes, stirring frequently, allowing the beets to release their color and flavor.
4. Add broth and vegetables: Pour in the vegetable broth. Add the cubed potatoes and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add cabbage and carrots: Stir in the shredded cabbage and grated carrots. Simmer for an additional 10-15 minutes, until all vegetables are tender.
6. Season the soup: Add apple cider vinegar, sugar (if using), salt, and pepper to taste. Adjust the seasonings as needed. Remove the bay leaf.
7. Optional blending: For a smoother texture, use an immersion blender directly in the pot to blend some or all of the soup, or transfer a portion to a blender and puree. Otherwise, leave it chunky for traditional texture.
8. Serve and garnish: Ladle the hot borscht into bowls. Top with a dollop of vegan sour cream or coconut yogurt and sprinkle with fresh chopped dill.

Tips & Variations

“For a deeper flavor, roast the beets before adding them to the soup. This caramelizes their natural sugars and adds complexity.”

• Make it smoky: Add a teaspoon of smoked paprika or a splash of liquid smoke to the soup for a smoky undertone.
• Serve cold: Borscht is traditionally enjoyed chilled during warm months. Refrigerate and serve cold, garnished with fresh herbs.
• Add beans: For extra protein, add cooked kidney beans or chickpeas in the last 10 minutes of cooking.
• Use different vinegars: Try red wine vinegar or lemon juice instead of apple cider vinegar for a different tartness.
• Spice it up: Add a pinch of cayenne pepper or chili flakes for a spicy kick.

Nutrition Facts

Serving Suggestions

Enjoy your vegan borscht with a slice of crusty bread or a warm vegan garlic roll for dipping. It pairs wonderfully with a fresh cucumber salad or a light beet and apple slaw to complement the earthy flavors.

For a complete meal, serve alongside a simple grain dish like quinoa or buckwheat.

Looking for more comforting vegan soup ideas? Check out our Low Calorie Vegetable Soup Recipe for Healthy Eating or try the hearty High Protein Vegan Soup Recipes for Healthy Meals.

Conclusion

This vegan borscht soup recipe is a beautiful fusion of tradition and health-conscious cooking. It’s a perfect example of how plant-based meals can be deeply satisfying without compromising on flavor or nutrition.

The combination of beets and vegetables delivers a vibrant, tangy, and slightly sweet soup that’s sure to become a staple in your kitchen.

Whether you’re warming up on a chilly evening or enjoying a refreshing cold soup in summer, borscht adapts to your needs. Plus, its simple ingredients and straightforward steps make it accessible to cooks of all skill levels.

Don’t forget to garnish with fresh dill and vegan sour cream for that authentic touch. For more delicious vegan recipes to complement this dish, explore our collection like the Vegan Bread Machine Recipe for Soft, Delicious Loaves or the creamy Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Happy cooking and enjoy every vibrant spoonful!

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