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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.
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 163kcal
Author: Sarah McMinn


  • 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.


Calories: 163kcal | Carbohydrates: 32g | Protein: 3g | Fat: 2g | Sodium: 1000mg | Potassium: 748mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3955IU | Vitamin C: 27.7mg | Calcium: 52mg | Iron: 1.6mg