Plant-Based Borscht

Why You’ll Love This Recipe

This borscht is packed with plant-based goodness, featuring a beautiful ruby-red color and a perfect balance of sweet, sour, and savory flavors. Beets bring antioxidants and fiber, while potatoes, cabbage, and carrots add heartiness. It’s easy to make, budget-friendly, and incredibly flavorful thanks to a simple combination of pantry ingredients and fresh produce. Whether enjoyed with crusty bread or on its own, this soup is comfort in a bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, chopped
• Garlic, minced
• Carrots, peeled and chopped
• Celery, chopped
• Beets, peeled and grated or finely chopped
• Potatoes, diced
• Green cabbage, shredded
• Tomato paste
• Diced tomatoes (canned or fresh)
• Vegetable broth or water
• Bay leaves
• Dried thyme or dill
• Salt and pepper
• Apple cider vinegar or lemon juice (for acidity)
• Fresh dill or parsley (for garnish)
• Optional: plant-based sour cream or cashew cream for serving

Directions

1. Heat olive oil in a large soup pot over medium heat.
2. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.
3. Stir in the beets and tomato paste. Cook for 2–3 minutes to intensify the flavor.
4. Add potatoes, cabbage, diced tomatoes, and vegetable broth. Stir to combine.
5. Toss in bay leaves, thyme or dill, salt, and pepper.
6. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 30–40 minutes, or until all vegetables are tender and flavors meld.
7. Add apple cider vinegar or lemon juice to taste. Adjust seasoning if needed.
8. Remove bay leaves and ladle the soup into bowls.
9. Garnish with fresh dill or parsley and a dollop of plant-based sour cream, if desired.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: About 55 minutes

Variations

• Chilled version: Cool completely and refrigerate before serving for a refreshing summer option.
• Add beans: Stir in cooked white beans or kidney beans for extra protein and texture.
• Spicy twist: Add a pinch of red pepper flakes or a splash of hot sauce for heat.
• Roasted beet option: Roast the beets before adding for a deeper, richer flavor.
• Grain boost: Stir in cooked barley or quinoa for a heartier soup.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 5 days.
Flavor improves over time, making it great for leftovers.
Freeze for up to 3 months in freezer-safe containers.
Reheat on the stovetop over medium heat or in the microwave until hot, stirring occasionally.

FAQs

What does borscht taste like?

It has a sweet-earthy flavor from the beets balanced by a slight tang from vinegar or lemon juice, plus savory notes from the vegetables and herbs.

Is borscht normally vegan?

Traditional versions often use beef or pork broth. This plant-based version replaces it with vegetable broth and still delivers bold flavor.

Do I need to peel the beets?

Yes, for the best texture and to remove any bitterness. Use gloves if you want to avoid staining your hands.

Can I make this in advance?

Absolutely. Borscht tastes even better the next day as the flavors continue to develop.

What can I serve with borscht?

Crusty bread, vegan sour cream, or a simple green salad make great accompaniments.

Can I use precooked or canned beets?

Yes, but raw beets develop more flavor as they cook in the soup. Add pre-cooked beets toward the end of cooking to warm through.

Can I skip the tomato paste?

Tomato paste adds depth, but you can substitute with more diced tomatoes or leave it out for a simpler flavor.

What kind of vinegar should I use?

Apple cider vinegar is traditional, but red wine vinegar or fresh lemon juice also work well.

How do I get a smoother soup?

Blend a portion of the soup and stir it back in for a thicker, creamier texture.

Is this soup freezer-friendly?

Yes, it freezes well. Let it cool completely before transferring to freezer-safe containers.

Conclusion

Plant-Based Borscht is a deeply flavorful, nutrient-packed soup that honors tradition while staying completely vegan. With its vibrant color, satisfying texture, and balance of sweet and tangy notes, it’s a comforting and versatile dish you’ll want to make again and again. Whether served hot in winter or chilled in summer, this wholesome soup brings beauty and nourishment to your table.

Plant-Based Borscht

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Plant-Based Borscht is a vibrant, nutrient-dense beet soup inspired by Eastern European tradition. This vegan version features beets, cabbage, and potatoes simmered in a savory broth with aromatic herbs and a tangy finish. It’s hearty, colorful, and perfect for a comforting lunch or dinner, served hot or cold.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Eastern European

Ingredients

1. 1 tablespoon olive oil
2. 1 medium onion, chopped
3. 2 garlic cloves, minced
4. 2 carrots, peeled and chopped
5. 2 celery stalks, chopped
6. 3 medium beets, peeled and grated or finely chopped
7. 2 medium potatoes, diced
8. 2 cups shredded green cabbage
9. 2 tablespoons tomato paste
10. 1 (14.5-ounce) can diced tomatoes
11. 6 cups vegetable broth or water
12. 2 bay leaves
13. 1 teaspoon dried thyme or dill
14. Salt and pepper, to taste
15. 1–2 tablespoons apple cider vinegar or lemon juice
16. Fresh dill or parsley, for garnish
17. Optional: plant-based sour cream or cashew cream, for serving

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened.

1. Stir in the beets and tomato paste. Cook for 2–3 minutes to bring out flavor.
2. Add potatoes, cabbage, diced tomatoes, and vegetable broth. Stir to combine.
3. Add bay leaves, thyme or dill, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Cover and simmer for 30–40 minutes, or until vegetables are tender and flavors meld.
5. Stir in apple cider vinegar or lemon juice. Taste and adjust seasoning as needed.
6. Remove bay leaves. Serve hot or chilled, garnished with fresh dill or parsley and a dollop of plant-based sour cream if desired.

Notes

• To reduce prep time, use a food processor to grate beets and chop vegetables.
• Borscht tastes even better the next day—ideal for make-ahead meals.
• Add white beans or cooked lentils for extra protein.
• For a smoother texture, blend a portion of the soup and stir it back in.

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 8g
• Sodium: 420mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg