The Best Vegan Borscht
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!
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
Cut the beets and potatoes into similar-sized pieces so they cook evenly.
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.
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.