Vegan Borscht Recipe (Ukrainian Beet Soup)
Boldly flavored chunky vegan borscht. Bright, wholesome, and loaded with satisfying textures, this one-pot wonder needs to be on your bucket list if you’re a fan of comforting soups.
Servings: 6 cups
Calories: 111kcal
Cost: $6.50
Ingredients
- 4 teaspoons olive oil
- 1 ½ cups yellow onion diced (1 cm.)
- 1 cup celery diced (1 cm.)
- 1 cup carrot scrubbed and diced (1 cm.)
- 1 ½ cups beet peeled and diced (1 cm.)
- 2 teaspoons garlic minced
- 1 ½ teaspoons caraway seeds optional
- 2 tablespoons maple syrup
- 1 teaspoon thyme dried
- ½ teaspoon ground black pepper
- ¾ teaspoon ground coriander
- 6 cups unsalted vegetable stock or water
- 1 cup russet potato peeled and diced
- 1 cup cabbage shredded
- 3 tablespoons lemon juice
- ¼ cup minced fresh parsley
- ⅓ cup minced fresh dill
- 1 ½ teaspoons salt or to taste
Optional Hot Borscht Garnishes:
- Vegan sour cream
- Fresh dill
- Fresh parsley leaves
Optional Cold Borscht Garnishes:
- Vegan sour cream
- Fresh dill
- Thinly sliced radishes and cucumbers
Instructions
- In a soup pot over a medium-high flame, heat the olive oil. After 90 seconds, when the oil is hot, stir in the onions, celery, and carrot, and sauté for 4 minutes, stirring regularly until the onions start to sweat and soften.
- Stir in the beet, garlic, caraway seeds, maple syrup, thyme, black pepper, and coriander, and continue to sauté, stirring regularly, for another 3 minutes.
- Stir in the water or vegetable stock and place a lid over the pot. Bring the pot up to a boil and then lower the flame to medium and allow the soup to cook for 12 minutes to soften the beets.
- Add the cut potatoes, cabbage, lemon juice, parsley, dill, and salt and continue to cook for 8–10 minutes or until the potatoes are fork-tender.
- Before serving, remove 3 cups of the soup and puree it in a blender.
- Stir back in the pureed soup to thicken the body of the borscht.
- Serve it either hot, or chill it and serve cold garnished with vegan sour cream, sliced red radishes, and sliced cucumber.
Notes
🔪 Even Steven:
Cut all vegetables into uniform, bite-sized pieces to ensure they cook evenly.
🍋 Tweak the Balance:
Taste the soup after cooking and adjust with maple syrup or lemon juice to balance sweetness and acidity to your liking.
💨 Blend It Like Beckham:
Let the soup cool slightly before blending to prevent pressure build-up and mess. Blend until smooth, then stir back into the pot for a creamy texture while keeping veggie chunks intact.
Nutrition
Calories: 111kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 653mg | Potassium: 456mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3711IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 1mg