Try vegan borscht soup to experience the charm of Eastern European cuisine. This vegan and vegetarian version offers a colorful and wholesome take on a classic favorite with beets, cabbage, and a mix of veggies. This handmade soup is a lovely complement to any dinner table with its vivid colors and cozy scent.
Savor the nutritious taste and depth of flavor of vegan borscht as a filling, comforting dinner choice. Discover the rich culinary legacy of this tasty and simple-to-make vegan soup!
What you’ll love about this recipe:
- Healthy and nourishing. With a variety of vegetables
- Vibrant beets.
- Beautiful soup color.
- Easy to make.
- Filling and comforting soup.
Frequently Asked Questions
Is borscht typically vegan?
Traditional borscht recipes often include meat or meat-based broths, but vegan versions substitute plant-based ingredients to achieve similar flavors and textures.
Can I make vegan borscht ahead of time?
Yes, vegan borscht can be made ahead of time and stored in the refrigerator for several days. In fact, the flavors often deepen and develop over time, making it a great option for meal prep.
How do I thicken vegan borscht?
Vegan borscht typically thickens naturally as it simmers due to the starches released from ingredients like potatoes. If you prefer a thicker consistency, you can mash some of the cooked vegetables or add a slurry of cornstarch or arrowroot mixed with water.
What are some common variations of vegan borscht?
While the base of vegan borscht usually includes beets, cabbage, and other vegetables, variations can include adding beans, lentils, or grains for extra protein and texture. Some recipes also incorporate ingredients like mushrooms, celery, or bell peppers for added flavor.
Can I freeze vegan borscht?
Yes, vegan borscht freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container or zip-top bag. It can be stored in the freezer for up to three months. Simply thaw and reheat before serving.
Is vegan borscht suitable for special diets?
Yes, vegan borscht is suitable for a variety of special diets, including vegetarian, vegan, and plant-based diets. It’s also naturally gluten-free (check your vegan sour cream and any seasonings) and can be adapted to fit other dietary restrictions by omitting or substituting certain ingredients.
What are the health benefits of vegan borscht?
Vegan borscht is rich in vitamins, minerals, and antioxidants from its vegetable-based ingredients, particularly beets, which are known for their heart-healthy properties. It’s also low in calories and fat, making it a nutritious option for those looking to maintain a healthy diet.
What are some serving suggestions for vegan borscht?
Vegan borscht can be enjoyed on its own as a hearty soup or served with crusty bread, crackers, or a dollop of vegan cashew sour cream, tofu sour cream, or vegan yogurt on top. It pairs well with a side salad or grilled vegetables for a complete meal.
More Delicious Vegan Soups
- Lentil Cabbage Roll Soup
- Split Pea Soup
- Tuscan Chickpea and Quinoa Soup
- Butternut Squash Lentil Curry
- Parmesan Cabbage Rice Soup
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The Best Vegan Borscht
Ingredients
- 4 cups shredded green cabbage (about 1/2 head of medium cabbage)
- 4 medium beets, peeled and cut into 1/2-inch cubes
- 3 medium potatoes, peeled and 1/2-inch cubes
- 1 yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 5 cups vegetable broth
- 2 tablespoons tomato paste
- 1 14 oz. can diced tomatoes (optional)
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1 tablespoon maple syrup or agave
- 1/2 teaspoon smoked paprika
- 3 tablespoons fresh dill, chopped (and more for garnish)
- 1 bay leaf
- salt and pepper, to taste
- vegan sour cream or vegan yogurt (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and beets, and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth, shredded cabbage, and diced potatoes. Stir in the tomato paste, apple cider vinegar, maple syrup, paprika, dill, and bay leaf. Stir in diced tomatoes, if adding)(Note if you prefer cabbage less cooked, then wait to add it right after the boil during the simmering)
- Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover and simmer for at least 20-25 minutes, or until the beets and potatoes are completely fork-tender.
- Taste the soup and season with salt and pepper as needed. Stir in dill and remove bay leaf.
- Serve hot, garnished with freshly chopped dill. Optionally, you can add a dollop of vegan sour cream or yogurt on top of each serving.
Notes
Use fresh dill if possible because it gives borscht its classic fresh flavor.
Do not skip the lemon juice or vinegar because the acidity balances the earthy sweetness of the beets.
