Vegan Borscht Recipe (Ukrainian Beet Soup)
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5
15 reviews
Excellent
Vegan Borscht Recipe (Ukrainian Beet Soup)
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This vegan borscht blends beets, potatoes, cabbage, and aromatics with vegetable stock for a hearty soup rich in color and texture. The soup includes sautéed onions, celery, carrots, beets, and spices like caraway and coriander, with maple syrup and lemon juice balancing sweetness and acidity. Part of the soup is pureed to thicken the broth while leaving vegetable chunks, resulting in a creamy yet textured consistency that can be enjoyed hot or cold with optional garnishes.
Description
The Vegan Borscht Recipe combines diced beets, potatoes, cabbage, and a mix of vegetables sautéed in olive oil with garlic, thyme, caraway seeds, and coriander. Maple syrup and lemon juice provide a nuanced balance of sweet and tart flavors. The vegetables cook in vegetable stock until tender. Before serving, part of the soup is pureed and stirred back in, lending a creamy thickness while retaining some chunkiness from intact veggies. This approach gives the soup a rich texture and a vibrant red color from the beets. It can be served warm or chilled, garnished with vegan sour cream, fresh dill, parsley, sliced radishes, or cucumber for freshness and contrast.
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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 black pepper ground
- ¾ teaspoon ground coriander
- 6 cups vegetable stock or water, unsalted
- 1 cup russet potato peeled and diced
- 1 cup cabbage shredded
- 3 tablespoons lemon juice
- ¼ cup parsley fresh, minced
- ⅓ cup dill minced fresh
- 1 ½ teaspoons salt or to taste
Optional Hot Borscht Garnishes:
- vegan sour cream
- dill fresh
- parsley fresh leaves
Optional Cold Borscht Garnishes:
- vegan sour cream
- dill fresh
- radish thinly sliced
- cucumber thinly sliced
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
- Cut all vegetables into uniform 1 cm pieces to ensure even cooking.
- Taste and adjust the balance of maple syrup and lemon juice to suit your preferred sweetness and acidity.
- Allow the soup to cool slightly before blending to prevent splattering; blend until smooth before stirring back in.
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
(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%)
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
15 reviews
Excellent
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