Vegan Borscht is a vibrant, nourishing soup that’s not only packed with flavor but also loaded with vitamins and antioxidants. Traditionally a staple in Eastern European cuisine, this plant-based version of borscht captures the essence of the classic dish without any animal products. It’s hearty, colorful, and ideal for cold days or whenever you’re craving something cozy and wholesome. The earthy beets create a beautiful base for the soup, while the mix of vegetables and cabbage add a satisfying texture. This vegan version is a perfect way to enjoy the flavors of borscht in a healthy, cruelty-free way!

Key Ingredients

Beets: These are the star of the show, providing not only a vibrant color but also a slightly sweet, earthy flavor. Beets are packed with nutrients, especially folate and fiber.
Carrots and Potatoes: These hearty root vegetables add substance and natural sweetness, making the soup filling and nutritious.
Cabbage: A classic ingredient in borscht, cabbage adds crunch and texture while balancing the sweetness of the beets and carrots.
Apple Cider Vinegar: This ingredient gives the soup its signature tang, which balances the sweetness of the beets and brings out the depth of flavors.
Tomato Paste: It adds a slight acidity and richness to the broth, enhancing the overall flavor profile of the soup.

How to Make

Step 1:
Prepare the vegetables. Start by peeling and dicing your beets, carrots, and potato. These root vegetables form the base of the soup and provide the bulk of its heartiness. Chop your onion and garlic as well to prepare for sautéing.

Step 2:
Cook the base. Add the chopped beets, carrots, potato, onion, and garlic to a large pot with vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. This step softens the vegetables while allowing the flavors to meld together.

Step 3:
Add tomato paste and cabbage. Once the vegetables are tender, stir in the tomato paste and shredded cabbage. The cabbage will cook down, adding a slight crunch and additional texture to the soup. Let everything simmer for another 10 minutes.

Step 4:
Finish with vinegar and seasoning. To bring out the best flavor, add apple cider vinegar at the end. It adds the right amount of tang and balance. Season with salt and pepper to taste.

Step 5:
Serve! Ladle the soup into bowls, top it with a dollop of vegan sour cream and fresh dill for garnish if desired. The sour cream provides creaminess, while the dill adds a fresh herbal note that complements the earthy vegetables.

FAQs

Can I use canned beets?

Yes, if you’re short on time, canned beets can be used instead of fresh ones. Just adjust the cooking time accordingly, since canned beets are pre-cooked.

Is this soup freezer-friendly?

Absolutely! Vegan Borscht freezes well, so you can make a large batch and freeze portions for up to three months. When you’re ready to eat, simply thaw and reheat.

Can I add other vegetables?

Definitely! This recipe is versatile, so feel free to add other vegetables like celery or parsnips. You can even toss in a handful of greens like kale or spinach at the end for added nutrients.

Print Recipe

Vegan Borscht Soup

This vibrant Vegan Borscht Soup is a healthy, plant-based take on the classic, featuring earthy beets, hearty vegetables, and tangy flavors in a nourishing bowl.

Prep Time15

Cook Time25

Servings: servings

Calories: 128kcal

Ingredients

3 medium beets (peeled and diced)
2 large carrots (peeled and diced)
1 large potato (peeled and diced)
1 large onion (chopped)
3 cloves garlic (minced)
4 cups vegetable broth
2 tablespoon tomato paste
1 tablespoon apple cider vinegar
½ small cabbage (shredded)
salt and pepper to taste

Optional

vegan sour cream (when serving)
fresh dill (when serving)

Instructions

Prepare the vegetables. In a large pot, add the beets, carrots, potato, onion, and garlic.
Cook the base. Pour in the vegetable broth and bring to a boil.
Reduce the heat and let it simmer for about 15 minutes until the vegetables are tender.
Stir in the tomato paste and shredded cabbage. Cook for an additional 10 minutes until the cabbage is tender.
Add the apple cider vinegar and stir well. Season with salt and pepper to taste.
Ladle the soup into bowls with a dollop of vegan sour cream and fresh dill – enjoy hot.

Nutrition