VEGAN BORSCHT
Borscht is a traditional beet soup that originated in the historical region of Eastern Europe where it has been enjoyed for centuries. Known for its vibrant color, hearty vegetables, and comforting flavor, it has become a beloved dish in many households. This vegan version is easy to make, perfect for a cozy evening and full of nourishing ingredients. Roasted vegetables, beans, and a touch of vinegar give it lots of flavor and depth. It is served with vegan sour cream, fresh dill, and black pepper.
Prep Time15 minutes mins
Cook Time40 minutes mins
Course: Main Course
Cuisine: Ukrainian
Keyword: beet soup, beetroot recipe, borscht, vegan borscht
Servings: 4
- 1 onion chopped
- 2 tbsp olive oil
- salt to taste
- 2 carrots chopped and peeled
- 2 beets or 1 large, chopped and peeled
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 2 potatoes peeled and cubed
- 1/8 head red cabbage thinly shaved
- 2 cups cannellini beans
- 1 bay leaf
- 1.5 tbsp white vinegar
- Vegan sour cream for serving
- Fresh dill chopped, for serving
- Black pepper to taste
Heat olive oil in a pot over medium heat. Add the chopped onion and a pinch of salt and roast until softened.
Add the chopped carrots and beets and roast for about eight minutes, stirring occasionally.
Stir in the minced garlic and tomato paste and cook for one minute.
Add the cubed potatoes, shaved red cabbage, cannellini beans, and the bay leaf. Season with salt to taste.
Simmer until the vegetables are tender.
Remove from heat and stir in one to two tablespoons of white vinegar to taste.
Serve with vegan sour cream, freshly chopped dill, and a sprinkle of black pepper. Enjoy!