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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.

Prep Time
8 mins
Cook Time
8 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 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

    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

  • 🔪 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

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

% 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.