Vegan Borscht Recipe
Cook up a big bowl of comfort with this vegan borscht recipe. It’s untraditional, but truly celebrates the bounty of fall vegetables.
I frequently simmer a pot of borscht for dinner no matter the season.
Whether I have fresh baby beets and greens from the garden or merely a tired head of cabbage in winter, this soup is in regular rotation.
Borscht never fails to satisfy; I guess that is why it is one of my comfort foods. Also? My mother is Ukrainian, so I grew up on this vibrant beet soup and the cravings are real.
You won’t miss beef or kielbasa in this veggie-packed vegan borscht recipe. I make this version when the produce is fresh at my local farmer’s market and I want all the flavours to shine on their own.
Vegan Borscht Recipe
This vegan borscht recipe isn’t very traditional, but it includes so many vegetables, we can overlook customs and celebrate the local harvest instead.
Nothing inspires a huge pot of soup like a fresh haul of herbs and vegetables from the farmer’s market.
This soup can easily be adapted to include other fall vegetables such as Brussels sprouts, kale, sweet peppers or zucchini.
Swiss chard makes a great replacement for the beet greens. Beets and cabbage are non-negotiable, however! It wouldn’t be a borscht recipe without them.
A quick word about chopping vegetables; while I enjoy the knife work that this soup requires, you could also use a food processor for most of it. Shred the beets and carrots, and thinly slice the celery and cabbage. I’d dice the potatoes and onions by hand. Whatever is easier.
Lastly, if you want to make a big batch of this soup and freeze it, leave out the potatoes. The rest of the borscht freezes very well. Just make the soup without! And perhaps add a little more of the rest of the vegetables.
Vegan Borscht
Ingredients
- 3 medium beets
- 2 medium carrots
- 3 medium red-skinned potatoes
- 1 medium onion diced
- 3 stalks celery diced
- 2 Tablespoons extra virgin olive oil
- 8 cups vegetable stock
- 2 cups shredded red cabbage
- 2 cups chopped beet greens or chard
- 2 Tablespoons chopped fresh dill
- 2 Tablespoons white vinegar
- 2 teaspoons fine sea salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/4 cup sour cream vegan or regular (optional)
Instructions
- Begin by prepping your vegetables. Peel the beets. Scrub the carrots and potatoes. Dice everything up. It’s best if the beets are a slightly smaller dice than the rest as they take a little longer to cook (you could also shred them in a food processor).
- Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and sauté for 5 minutes or until slightly softened. Add the diced carrots and cook for an additional minute or two.
- Tumble in the beets and the potatoes. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer until root vegetables are al dente.
- Tip in the cabbage and beet greens. Bring soup back up to a boil, then reduce heat and simmer for 10-12 minutes. Vegetables should be tender.
- Sprinkle in the dill and the vinegar. Season the borscht to taste with salt and pepper.
- Ladle borscht into bowls and serve with a dollop of vegan or regular sour cream.
great dish thank you always love beets, I love them but never remember to feature them in anything, so thank you for the recipe and for the reminder