Vegan Borscht Recipe With Cabbage And Beans
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4.9
135 reviews
Excellent
Vegan Borscht Recipe With Cabbage And Beans
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This Vegan Borscht recipe captures the flavor of authentic borscht in a vegan form. Picky kids approved, this healthy recipe won't skimp on flavor. As a Ukrainian, I make this easy vegetable Borscht with beans and cabbage every week, and I'm confident you'll love it too. This post features everything you wanted to know about making this traditional Ukrainian Soup.
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Ingredients
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- 2 medium beets
- 2 tablespoon olive oil
- 1 medium onion finely minced
- 1 large carrot peeled shredded
- 1 tablespoon all-purpose flour replace with GF flour if you want
- 1 ½ c cabbage
- 1 tablespoon coconut sugar replace with Maple syrup, brown sugar or omit
- 2 tablespoon tomato paste
- 1 teaspoon Balsamic or Apple Cider vinegar
- 6 cups vegetable broth or water
- 3 medium potatoes peeled and cubed
- 1 can Kidney Beans undrained
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon lemon juice
- 5 cloves garlic
- ¼ c Dill chopped
- 6 tablespoon vegan sour cream for serving, optional
Instructions
Start off with cooking the beets for vegan Borscht.
- Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down.* (See the notes about the alternative method)Using a paper towel peel the skin and shred the beets on a large hole grater.
Sauté the veggies.
- Heat olive oil in a large Dutch Oven and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
Slice the cabbage.
- Using a long knife or a mandoline slicer, thinly slice the cabbage.
Sauté the cabbage.
- Sprinkle flour over the sauteed vegetables and stir for one minute. Add cabbage, sugar, vinegar, tomato paste and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
Cook the potatoes.
- Increase heat to medium, add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil and cook for 10 minutes.
Add beets and beans.
- Add shredded beets, kidney beans with all their liquid, salt and pepper. Cook until potatoes are soft, about 5-10 more minutes.
Adjust the seasoning.
- Turn off the heat, adjust the seasoning (add more salt or pepper if you need to). Add lemon juice, garlic pushed through a garlic press and dill.
Serve.
- Serve vegan Borscht with a dollop of vegan sour cream.
Notes
- Beans. You can use red lentils instead of beans. I recommend rinsing a cup of dry lentils and adding them to a vegan Borscht together with the cubed potatoes.
- Cooking beets for vegan Borscht. You can also roast the beets. Preheat the oven to 400 F. Wrap each beet in foil and roast until tender when pierced with a knife, about 50–60 minutes, depending on the size. Alternatively, if you own a slow cooker with a steam function, you can fill the bowl with 2 cups of water, place the steaming rack inside, and steam the beets for 15 minutes or until tender.
- I strongly recommend you make a big pot of vegan Borscht with cabbage and beans. It is so good you want to eat today, tomorrow, and perhaps even the day after tomorrow. A good, heavy-duty Dutch oven is your friend. In Ukraine, homemakers usually make huge pots of Borsch and eat it the whole week, and I'm not kidding.
- Vegan Borscht with cabbage and beans always tastes even better the next day. Since it has many ingredients, overnight they meld and merry together to create an ultimate Ukrainian comfort dish, full of aroma and taste. So, if you try Borscht the next time, you'll be amazed at how rich it tastes.
- In the final step when you adjust the seasoning, it's important to "make it right" as my mom says. It means you try your vegan Borscht several times and check if the taste is balanced. What you're looking for is first of all - properly salted and peppered Borscht that you won't feel the need to add more salt. Second of all - you're aiming for a broth that has a slight acidity to it. How do you make sure you got it right? You'll feel it, because this subtle acidity makes you want to sip the broth again and again. It'll be perfectly savory. That's why I often add more lemon juice and salt than the recipe requires. Don't overdo it, though. Add ½ teaspoon of lemon juice at a time, taste the vegan Borscht, and if it's not enough, add more.
- Storage. Vegan Borscht should be stored in an airtight container or the same pot where it was cooked in the refrigerator. Properly stored, it will keep fresh for 4-5 days.
- Reheat Instructions. When ready for another serving, you can reheat the soup in a microwave or simmer it in a pot until it's heated through.
Nutrition Information
Show Details
Serving
1cup
Calories
308kcal
(15%)
Carbohydrates
44.4g
(15%)
Protein
13.4g
(27%)
Fat
9.5g
(15%)
Saturated Fat
3.8g
(19%)
Sodium
1629mg
(68%)
Potassium
1200mg
(34%)
Fiber
9.7g
(39%)
Sugar
10.9g
(22%)
Calcium
104mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 308kcal | 15% |
| Carbohydrates | 44.4g | 15% |
| Protein | 13.4g | 27% |
| Fat | 9.5g | 15% |
| Saturated Fat | 3.8g | 19% |
| Sodium | 1629mg | 68% |
| Potassium | 1200mg | 26% |
| Fiber | 9.7g | 39% |
| Sugar | 10.9g | 22% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
135 reviews
Excellent
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