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Vegan Borscht Recipe (Ukrainian Beet Soup)
5 from 15 votes

Vegan Borscht Recipe (Ukrainian Beet Soup)

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.

Prep Time
8 mins
Cook Time
30 mins
Total Time
38 mins
Servings: 6 cups
Calories: 111 kcal
Course: Soup
Cuisine: Israeli

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

    Cup of Yum
  1. 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.
  2. Stir in the beet, garlic, caraway seeds, maple syrup, thyme, black pepper, and coriander, and continue to sauté, stirring regularly, for another 3 minutes.
  3. 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.
  4. 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.
  5. Before serving, remove 3 cups of the soup and puree it in a blender.
  6. Stir back in the pureed soup to thicken the body of the borscht.
  7. Serve it either hot, or chill it and serve cold garnished with vegan sour cream, sliced red radishes, and sliced cucumber.

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

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: 6 cups

Amount Per Serving

Calories 111

% 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.