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This vegan Borscht is a spin on the classic Ukrainian cabbage soup made with beets and potatoes and seasoned with parsley and caraway seeds for a warm and hearty winter meal that can be made in just 40 minutes.
I remember the first time I tasted vegan borscht.
I had just started working as a server at a new restaurant in town – a job that would later turn into my most influential job to date – and the vegan borscht (a soup I had previously never heard of) was apparently, “to die for”.
“I don’t like beets.” I declared, turning my nose to the soup and refusing to give it a try.
Hey, I was 24. My tastebuds were still developing….right?
But then I noticed a strange pattern. Every day that the borscht was served, the restaurant was packed. And do you wanna know what everyone was coming in for? You guessed it – a bowl of that famous vegan borscht. So, I had to ask myself, “are all these people wrong OR am I missing out on something truly amazing?” Stubborn as I was, I had to get to the bottom of this. I put aside my assumed dislike of beets and I gave that vegan borscht a try.
Oh. My. Goodness.
My mind about beets (a food I hadn’t eaten in at least 15 years) was changed right then and there and I suddenly had a new favorite soup. It’s incredible how wrong we can sometimes be.
Lesson learned: it is good to keep an open mind.
What is Borscht
Borscht is a sour soup that comes from Eastern Europe.
Borscht is traditionally made with beef, beets, and potatoes for the perfect cold-weather soup that uses up the late harvest vegetables and fills the body on chilly winter days. This vegan version omits the beef (obviously) and focuses on flavorful root vegetables and fresh herbs and spices for the ultimate winter meal.
HOW TO MAKE BORSCHT
One of the best parts about this vegan borscht is it’s made with just about 8 ingredients that you likely already have on hand. And for the ingredients you don’t have, they are easy to swap out!
THE INGREDIENTS FOR THIS VEGETABLE NOODLE SOUP
- caraway seeds
- white cabbage
- vegetable broth
- apple cider vinegar
- salt and pepper, to taste
That’s it! A simple soup that celebrates fall vegetables in a hearty, wholesome, and delicious way!
However, this vegan borscht is a very flexible recipe. You can add in any vegetables you have: cauliflower, broccoli, bell peppers, etc. Top it with cashew sour cream or store-bought vegan sour cream for a creamy, sour, and hearty soup that is cheap and quick to make and will keep you satisfied and filled for hours
STEP ONE – GRAB YOUR BEST SOUP POT
I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. My Dutch Oven is one of the most useful and versatile kitchen tools I have and although it’s a bit pricey, you will use this one over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.
Plus they come in all different colors! Check them out here.
While any soup pot will do, when I have loved and trusted kitchen items, I like to share them with you. As a minimalist, I prefer few, high-quality, multi-functional products and I know many of you share that value. Besides, the holidays are upon us and I know some of you are thinking about gifts for your loved ones already.
STEP TWO: SAUTÉ VEGETABLES
As you would imagine, the onions and garlic are sautéed first until they are nice and translucent. Once the sweet fragrance of onion fills our kitchen, we can add the caraway seeds, carrots, beets, and potatoes, and cabbage, stirring to combine.
Sauté the vegetable for just about 3 minutes to get them tender and slightly caramelized on the outside.
STEP THREE: ADD THE REMAINING INGREDIENTS
Toss the vegetable broth into your soup pot and bring to a boil. Once boiling, reduce heat to simmer, cover, and simmer until your potatoes and beets are cooked all the way through, about 20 minutes. Be careful not to overcook your potatoes or they will get mushy!
Add the apple cider vinegar and serve it up with cashew sour cream and fresh dill or parsley.
SERVING AND STORING VEGAN BORSCHT
- Let soup cool 10 minutes before serving it. Serve it with cashew sour cream and fresh dill or parsley.
- Soup should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, gently reheat in the microwave or over the stove.
MORE VEGAN SOUP RECIPES
Do you love soup as much as I do? Then make sure to check out these other wildly popular vegan soups.
That’s about all you need to know to make the perfect vegan Borscht. Let’s give it a go!
- 1 tablespoon coconut or olive oil
- 1 small yellow onion, thinly sliced
- 1 teaspoon caraway seeds
- 2 large carrots, thinly sliced
- 3 beet, diced
- 3 medium Russet potatoes, diced (about 6 cups)
- 4 cups white cabbage, shredded
- 6 cups vegetable broth
- 1 tablespoon apple cider vinegar
- salt and pepper, to taste
- cashew sour cream optional
- fresh dill or parsley
- In a large soup pot, heat oil over medium heat. Add onions and sauté until translucent, about 7 minutes. Stir in caraway seeds and cook for another 30 seconds.
- Add carrots, beets, potatoes, and cabbage, stirring to combine.
- Add vegetable broth and bring to boil. Reduce heat to a simmer and simmer for 20 minutes until vegetables are tender.
- Season with apple cider vinegar, salt, and pepper.
- To serve, top with cashew sour cream and fresh dill or parsley.
- Store in an airtight container in the refrigerator for 5 days or freezer for 1 month.