Vegan Borscht Recipe (Ukrainian Beet Soup)
User Reviews
5.0
15 reviews
Excellent
Vegan Borscht Recipe (Ukrainian Beet Soup)
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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.
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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
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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.
Equipments used:
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 Information
Show Details
Calories
111kcal
(6%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Sodium
653mg
(27%)
Potassium
456mg
(13%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
3711IU
(74%)
Vitamin C
15mg
(17%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 653mg | 27% |
| Potassium | 456mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 3711IU | 74% |
| Vitamin C | 15mg | 17% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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