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Borscht Soup
40 min
Soup
One-bowl / one-pot
Freezer-friendly
Servings
Total
40 minPrep
15 minCook
25 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
½apple
-
3medium raw beets, peeled
-
1medium onion
-
1carrot
-
1red bell pepper
-
1celery rib (optional)
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1 cup (70 g)shredded red cabbage
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1 Tbsp (15 mL)vegetable oil
-
3garlic cloves, minced
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4 cups (960 mL)vegetable stock†
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3 Tbsp (3 g)fresh dill†
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2 Tbsp (33 g)tomato paste
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2bay leaves
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1 Tbsp (15 mL)pickle juice (optional)
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2 tsp (4 g)ground coriander
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1 pinchsalt, to taste
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1 pinchground black pepper, to taste
Optional garnish
-
fresh dill
-
vegan sour cream
Directions
- Shred the apple and all the veggies using the shredding disk of a food processor, or using a box grater.
- Add the oil to a large pot on medium-high heat. When hot, add the garlic and all the shredded vegetables. Cook until soft, about 5 minutes.
- Add all the remaining ingredients. Stir and cook, partially covered, at a simmer until the beets are soft, about 15 - 20 minutes.
- Remove the bay leaves.
- Serve and top with desired garnishes. Enjoy!
Notes
- †Can substitute every 4 cups of vegetable stock with 2 vegetable bouillon cubes plus 4 cups (1 L) water.
- †Can substitute 1 Tbsp of dried dill for every 3 Tbsp of fresh dill.
Storage
- Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Delicious! I replaced one cup of the stock with some tomato juice I wanted to get rid of, it all came together really well. Can't wait to make it again!
tried this recipe! was my first time ever cooking it on my own, but i’ve tried it many times since it’s my country’s national dish 🤭 it was scrumptious!
but as the Ukrainian, i just want to add that borscht isn’f borscht without potatoes… and i realised it right after i finished cooking 😔 so whoever reads this: if you want this recipe to be even more authentic, try adding some potatoes too! 🧚🏻♀️
Delicious recipe! Thank you!
Just a fun fact, from my Ukrainian husband - the version of borscht that he grew up eating was actually vegan, quite similar to this recipe (meat wasn’t easily available) :) Vegan borscht (different from the Ukrainian one) is also commonly eaten in Poland at Christmas Eve!
Do you need double shred the red cabbage? It says to “shred the apple and all the veggies”. Listed below are all the veggies, which include (already) shredded red cabbage. Does it need to be super fine, shredding twice?
Super tasty! Beetroot soup has always been my dad’s favourite meal, so there is some nostalgia having this. I was missing some of the ingredients, but even with a little improvisation it still turned out really nice. Keen to try it out again with all the proper ingredients!
Truly amazing! I love borscht and have been in the hunt for a good vegan version. I had a Ukrainian roommate when I was in semester abroad and the flavor of this borscht reminds me a lot of his. Similar to Sanger’s comment below, I added a tad more tomato paste and since I had kidney beans on hand (and the color matched!) I added them in for protein. Thanks, Sadia, and PUL! This is a very necessary January immunity boost :)
Absolutely favorite dish!
Hi Sadia! I am from Ukraine, and want to thank you for sharing your version of our traditional dish. I love borshch very much and really enjoyed your recipe. It’s so delicious, full of different tastes and textures. True Ukrainian Borshch! 😎🤘🏻
I’m a fan of Borscht soup and wanted to try to make it myself. This is now hands down one of my favorite soups to make thanks to this recipe. The taste is next level… I kept going back for more. Does it take a while to grate everything, yep… but it’s worth it. I added more tomato paste than suggested and also added the white beans for some extra protein.
A delicious version of a borsch. Thank you for the nice recipe 😋
Hey Sadia! Thank you for that recipe! Watching your video reminded me of my home. My parents moved from Ukraine to Germany and we often ate Borsch. After I moved to study, I did not eat this soup for years! Your video was an inspiration for me to try it my one way. :)
The perfect vegan alternative to the original. As my grandmother was Russian, I grew up eating this soup all the time. It was great to find a vegan version of it so that I could make it for myself now. Tasted amazing, was simple to follow and everybody loved it in my family!
I can feel this soup healing me from the inside out. It is so delicious and I love the texture of it too!
Thanks for posting this recipe! If I wanted to add potatoes, would I shred them and add them in when you add in all remaining ingredients? Or with the carrots and celery?
This borscht soup was absolutely delish!!! Thanks for the recipe. We are going to have this often!
This soup is delicious. What are some ways I could add more plant based protein to it?
Loved this recipe! Thank you for making this! I blended it with my immersion blender and added a bunch of fresh cilantro. Still is a crunchy soup and delicious. Love your site and you tube channel. I watch it a lot and have made a lot of your recipes. Haven’t had a bad one yet!!
This is another great recipe and I have been repeating it!! Thank you for sharing such a great one.
Loved it!
Another great recipe 💕
I made this last night to take to work today and it is amazing! I've been feeling a little under the weather and this was the perfect pick-me-up. I was a bit curious about what it would taste like but I was pleasantly surprised. Warm, savory yet sweet, and DELICIOUS.
Wish the beets were measurable. Such variety in sizes….
Absolutely the best borscht I have ever had!
This soup is one of my staples now, very tasty and pure goodness. I usually freeze some too.
This soup is so amazing. Its bright and beautiful- both in flavor an color. Such a wonderful recipe that I have made a few times now.
Although I’m not familiar with traditional borscht, I really love this soup! The dill and sweet earthy flavors of the beets are lovely. It is well complemented by a dollop of yogurt.
If you don’t mind I would share with you that even if the recipe is used in post Soviet Union countries, the Borscht is actually a national Ukrainian food and it has been used in Ukraine for centuries. ;)
Since I'm not strictly vegan/vegetarian, do you think I could sub beef stock in for the veggie, or do you think that would mess with the flavor interplay?