Vegan Borscht Recipe With Cabbage And Beans
User Reviews
4.9
Vegan Borscht Recipe With Cabbage And Beans
Description
This vegan Borscht recipe starts by steaming beets until tender, then peeling and shredding them to retain their vibrant color and earthy sweetness. Onion and carrot are sautéed in olive oil before adding flour and cabbage to create a thickened base. Tomato paste, a touch of coconut sugar, and vinegar introduce a subtle sweet-tart layer, and vegetable broth completes the soup liquid. Cubed potatoes and kidney beans provide body and heartiness.
The soup is simmered until the flavors meld and the vegetables are tender. Garlic infused during cooking adds pungency while fresh dill and lemon juice brighten the final dish. The texture is a balance of soft vegetables and creamy broth, with the beans adding gentle bite. The layered acidity and sweetness define the borscht’s characteristic flavor.
Vegan borscht is served hot, often accompanied by a spoonful of vegan sour cream, which offers cooling creaminess against the earthy beet base. It fits well as a starter or main course in colder weather. Leftovers improve in flavor overnight as the ingredients meld further.
Practical tips include thoroughly peeling and shredding beets after steaming or roasting for best texture, balancing salt and acidity by tasting and adjusting lemon juice, and storing the soup in airtight containers in the refrigerator for up to five days. Reheat gently by simmering or microwaving until hot throughout.
Ingredients
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- 2 medium beet
- 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 vinegar or Apple Cider vinegar
- 6 cups vegetable broth or water
- 3 medium potato peeled and cubed
- 1 can Kidney Beans undrained
- 1 ½ teaspoon salt
- ¼ teaspoon black 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
- Red lentils can replace beans; rinse one cup of dry lentils and add with potatoes.
- Roasting beets wrapped in foil at 400°F for 50-60 minutes is an alternative to steaming.
- A large Dutch oven is ideal for making a big batch to enjoy over several days as flavors meld.
- Adjust acidity by tasting and adding lemon juice in half-teaspoon increments to balance flavor.
- Store soup in airtight containers in the fridge for 4-5 days; reheat gently in microwave or on stovetop.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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