Name: Quick Vegan Borscht
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Ukrainian cuisine
Ingredients: 3 pcs beets (medium, peeled and grated); 2 pcs carrots (medium, peeled and grated); 1 pcs onion (medium, finely chopped); 3 cup cabbage (shredded); 2 pcs potatoes (medium, peeled and diced); 6 cup vegetable broth (ensure it's vegan); 2 tbsp tomato paste; 2 pcs garlic (cloves, minced); 2 tbsp olive oil; 1 tbsp apple cider vinegar (or lemon juice); 1 tsp salt (or to taste); 0.5 tsp black pepper (or to taste); 2 tbsp fresh dill (chopped, for garnish); vegan sour cream (or vegan plain yogurt, for serving)

Prep: 15 min • Cook: 25 min. A classic, vibrant borscht adapted to be fully vegan, ready in under an hour. This recipe offers a hearty and healthy meal without compromising on the rich, earthy flavors of traditional borscht.

Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Servings: 6
Course: Soup
Complexity: Easy

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Ingredients

Soup Base

3 pcs beets(medium, peeled and grated)
2 pcs carrots(medium, peeled and grated)
1 pc onion(medium, finely chopped)
3 cup cabbage(shredded)
2 pcs potatoes(medium, peeled and diced)
6 cup vegetable broth(ensure it's vegan)
2 tbsp tomato paste
2 pcs garlic(cloves, minced)
2 tbsp olive oil
1 tbsp apple cider vinegar(or lemon juice)
1 tsp salt(or to taste)
1/2 tsp black pepper(or to taste)
2 tbsp fresh dill(chopped, for garnish)

Serving

vegan sour cream(or vegan plain yogurt, for serving)

Instructions

Prepare Vegetables

Peel and grate the beets and carrots. Finely chop the onion. Shred the cabbage. Peel and dice the potatoes. Mince the garlic.

Cook the Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 3-5 minutes.
Add grated carrots and beets to the pot. Cook for another 5-7 minutes, stirring occasionally, until vegetables start to soften.
Stir in the tomato paste and minced garlic. Cook for 1 minute until fragrant.
Pour in the vegetable broth. Add diced potatoes and shredded cabbage. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until vegetables are tender.
Stir in the apple cider vinegar (or lemon juice), salt, and black pepper. Taste and adjust seasonings as needed.

Serve

Ladle the hot borscht into bowls. Garnish each serving with a dollop of vegan sour cream or vegan plain yogurt and a sprinkle of fresh chopped dill.

Nutrition

Servings: 6
Serving size (imperial): 11.8 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	180.5 kcal	51.6 kcal	1,083 kcal
Protein	5.2 g	1.5 g	31.2 g
Fat	6.1 g	1.7 g	36.6 g
Carbs	28.3 g	8.1 g	169.8 g

Tips

For a flavor boost, you can sauté all the vegetables (beets, carrots, onion) together until slightly caramelized before adding broth.
To intensify the beet flavor and color, consider adding a little more fresh beet juice or a small roasted beet puree just before serving.
This borscht pairs wonderfully with a slice of rye bread. For a spicy kick, add a pinch of chili flakes during cooking.

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Ingredients

Soup Base

3 pcs beets(medium, peeled and grated)
2 pcs carrots(medium, peeled and grated)
1 pc onion(medium, finely chopped)
3 cup cabbage(shredded)
2 pcs potatoes(medium, peeled and diced)
6 cup vegetable broth(ensure it's vegan)
2 tbsp tomato paste
2 pcs garlic(cloves, minced)
2 tbsp olive oil
1 tbsp apple cider vinegar(or lemon juice)
1 tsp salt(or to taste)
1/2 tsp black pepper(or to taste)
2 tbsp fresh dill(chopped, for garnish)

Serving

vegan sour cream(or vegan plain yogurt, for serving)

Instructions

Prepare Vegetables

Peel and grate the beets and carrots. Finely chop the onion. Shred the cabbage. Peel and dice the potatoes. Mince the garlic.

Cook the Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 3-5 minutes.
Add grated carrots and beets to the pot. Cook for another 5-7 minutes, stirring occasionally, until vegetables start to soften.
Stir in the tomato paste and minced garlic. Cook for 1 minute until fragrant.
Pour in the vegetable broth. Add diced potatoes and shredded cabbage. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until vegetables are tender.
Stir in the apple cider vinegar (or lemon juice), salt, and black pepper. Taste and adjust seasonings as needed.

Serve

Ladle the hot borscht into bowls. Garnish each serving with a dollop of vegan sour cream or vegan plain yogurt and a sprinkle of fresh chopped dill.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

180.5 kcal

51.6 kcal

1,083 kcal

Protein

5.2 g

1.5 g

31.2 g

Fat

6.1 g

1.7 g

36.6 g

Carbs

28.3 g

8.1 g

169.8 g

Tips

For a flavor boost, you can sauté all the vegetables (beets, carrots, onion) together until slightly caramelized before adding broth.

To intensify the beet flavor and color, consider adding a little more fresh beet juice or a small roasted beet puree just before serving.

This borscht pairs wonderfully with a slice of rye bread. For a spicy kick, add a pinch of chili flakes during cooking.