• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

My Darling Vegan

  • About
    • Contact
    • Privacy
  • Recipes
  • Resources
  • Shop

Vegan Borscht

January 23, 2017 10 Comments

Jump to Recipe Print Recipe

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.

Vegan Borscht

This post contains affiliate links. For more information read my privacy policy.

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?

beetsCarrots

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. 

Vegan Borscht

Borscht is a sour soup  that comes from Eastern Europe.

It 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 omit the beef (obviously) and focuses on flavorful root vegetables and fresh herbs and spices for the ultimate winter meal.

This 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

Not sure if you like beet? Give it a try! I’m sure glad I did 10 years ago.

Vegan Borscht

Vegan Borscht

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.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
5 from 2 votes
Vegan Borscht
Print
Course: Soup
Cuisine: Vegan
Keyword: Vegan Borscht
Servings: 6
Calories: 163 kcal
Author: Sarah McMinn
Ingredients
  • 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
US Customary - Metric
Instructions
  1. 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.
  2. Add carrots, beets, potatoes, and cabbage, stirring to combine.
  3. Add vegetable broth and bring to boil. Reduce heat to a simmer and simmer for 20 minutes until vegetables are tender.
  4. Season with apple cider vinegar, salt, and pepper.
  5. To serve, top with cashew sour cream and fresh dill or parsley.
  6. Store in an airtight container in the refrigerator for 5 days or freezer for 1 month.
Nutrition Facts
Vegan Borscht
Amount Per Serving
Calories 163 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 1000mg43%
Potassium 748mg21%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 8g9%
Protein 3g6%
Vitamin A 3955IU79%
Vitamin C 27.7mg34%
Calcium 52mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
768shares
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

Reader Interactions

Home » Recipes » Vegan Borscht

get My Darling Vegan Recipes right to your inbox and my FREE Clean Eating Vegan ebook!

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Chandravimalaa says

    February 9, 2019 at 3:26 AM

    5 stars
    I still am not able to see the cashew sour cream recipe

    Reply
    • Sarah says

      February 11, 2019 at 9:54 AM

      You can find it here. You can also use store-bought vegan sour cream if you prefer.

      Reply
      • gilkiesan says

        November 8, 2019 at 2:49 PM

        Can’t wait to make this borscht! All your links to your cashew sour cream seem to be misdirected. Both are landing me at two different (delicious looking,) taco recipes…but no sour cream mentioned in either…?

        Reply
  2. Olya says

    May 21, 2018 at 11:43 AM

    Hi Sarah

    Russian cabbage soup has nathing to do with borcsht. It’s called Shchi and it doesn’t have any beetroot in it. Borcsht is traditional Ukrainian dish, please don’t upset ukrainians by calling it russian. Otherwise great recipe 😉 Thank you!

    Reply
    • Sarah says

      May 24, 2018 at 8:41 AM

      Thanks for the note! I have always been told it’s a Russian soup but I did a quick search to find out I’ve been mistaken all this time. Will edit the post now.

      Reply
  3. Chessie says

    December 8, 2017 at 2:17 AM

    Hi — thanks for this recipe! I’ve got a big pot of this cooking on the stove right now.I’m tempted to add cooked beans to it for protein, and hoping that that isn’t too far out a thing to do with borscht in terms of authenticity.

    By the way, your links on this page to “cashew sour cream” just reload this page. I tried your site search and didn’t find a cashew sour cream recipe that way either. I’m sure I’ll find something by Googling, so I’m fine; this is just an FYI.

    Thanks again for the recipe!

    Reply
    • Sarah says

      December 8, 2017 at 8:28 AM

      Thanks for letting me know. I’ll look into that.

      Reply
      • Meaghan Bartolini says

        May 30, 2019 at 6:44 PM

        Hi You can definitely add beans… My family did not add them but every region has there own take on it. Also your adding protein….. an added plus. LOVE ME SOME BORSHT UKI SOUL FOOD
        .

        Reply
  4. bryanna penalver says

    July 27, 2017 at 9:04 PM

    what happens if you don’t refrigerate it for 5 days or such?

    Reply
    • Kim Quinn says

      December 2, 2018 at 7:59 AM

      5 stars
      I think she means you can keep it in the fridge for up to 5 days before it starts to get old. Otherwise, if you want to keep some longer, freeze it.

      Reply

Primary Sidebar

WELCOME

Hi! I’m Sarah, author and recipe developer here at My Darling Vegan. My goal here is to make vegan eating easy, fun, and accessible for all. I’m so glad you’re here!

MORE ABOUT ME

Need help meal planning?
Check out my 4-Week Vegan Meal Plan for recipes, grocery shopping lists, and much more!
vegan recipes Get it Now!

POPULAR RECIPES

Raw carrot cake bites on a cutting board
More recipes
Sign up for
My Darling Vegan Newsletter
get a FREE copy of my
Clean Eating Vegan ebook
vegan recipes

Footer

My Darling Vegan

  • About
  • Work With Us
  • Press
  • Contact

Food & Recipes

  • Blog
  • Recipes
  • 30 Day Cleanse
  • Gluten-Free

Resources

  • Stocking the Kitchen
  • Essential Kitchen Tools
  • Plant-Based Proteins
  • Frequently Asked Questions
My Darling Vegan

Work With Me
Affiliate Link Disclosure My Darling Vegan contains affiliate links. This means I receive a small commission with each purchase you make on this site. Please know that I only promote products which I use and absolutely love. Thanks for your support!
  • recipes
  • Meal Plan
  • Shop
  • Work With Us
  • contact
  • Privacy
  • Press
Copyright © 2019 My Darling Vegan
×
Clean Eating Vegan

Get a FREE copy of my Clean Eating Vegan ebook!

Always Free. Unsubscribe anytime.

×

Need help meal planning? Check out my 4-Week Vegan Meal Plan for recipes, grocery shopping lists, and much more!