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A hand holding a bowl of vegan borscht topped with sour cream and dill.

VEGAN BORSCHT

Plant-Based Passport
We guarantee our Vegan Borscht will have you coming back for more. This tart, earthy and mildly sweet soup is loaded with vegetables and nutrients. It's topped with tangy sour cream, fresh dill and served with sliced rye bread. You simply can't beat these beets when you're warming up on a cold winter's day.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer, Dinner, Lunch
Cuisine Russian, Ukrainian
Servings 10 people

Ingredients
  

  • 3 medium beets
  • 2 Tablespoons olive oil
  • 1 medium onion diced
  • 2 celery ribs diced
  • 1 medium red bell pepper diced
  • 4 garlic cloves minced
  • ¼ cup ketchup or substitute 3 tablespoon tomato sauce
  • 10 cups of water
  • 3 teaspoons vegetable bouillon paste
  • 3 medium Yukon gold potatoes peeled and chopped into bite-sized pieces (place in cold water to prevent from browning)
  • 2 carrots peeled and sliced
  • 2 14-oz can white cannelloni beans drained
  • 2 bay leaves
  • 3 Tablespoons white vinegar
  • 1 teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste
  • 6 Tablespoons dill chopped, plus more to serve

To serve

  • vegan sour cream to garnish
  • rye bread

Instructions
 

  • Using rubber gloves, peel and then grate the beets in a food processor or using a box grater. Set aside.
  • Meanwhile, heat olive oil in a large pot (5.5 quarts or larger) over medium-high heat. Add onion and sprinkle with salt to draw out the liquid. Cook until translucent. Add celery and red bell pepper and cook 6 minutes. Add garlic and cook 2 minutes. 
  • Then add beets and cook 10 minutes, until beets have softened. Add ketchup and cook for 30 seconds.
  • Next, add 10 cups of water, bouillon paste, potatoes (drained) and carrots and cook for 10 to 15 minutes, or until vegetables are fork tender. Add cannelloni beans, bay leaves, white vinegar, 1 teaspoon salt, ¼ teaspoon black pepper and dill, simmering for 2 to 3 minutes. Adjust seasoning. Serve with a dollop of vegan sour cream, chopped dill and sliced rye bread. Enjoy!

Notes

  • How to work with beets: Beets will stain your hands, so we recommend using latex gloves when handling them. Peel the beets with a potato peeler. And definitely use a food processor to grate your beets. You can also use a box grater for this purpose, but using a food processor makes for easier cleanup.
  • Say no to brown, oxidized potatoes: Keep your potatoes from browning by placing them in cold water until they are ready to use, draining the water beforehand.
Keyword beets, borscht, healthy recipe, healthy vegan recipe, vegan borscht, vegan recipe, vegan russian food, vegan soup, vegan ukrainian food
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