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)

A vibrant bowl of vegan borscht, with deep ruby broth, tender beet chunks, and a swirl of creamy cashew sour cream, is garnished with fresh dill and served in a rustic ceramic bowl.

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

Instructions

Prepare Vegetables

1Peel and grate the beets and carrots. Finely chop the onion. Shred the cabbage. Peel and dice the potatoes. Mince the garlic.

Cook the Soup

1Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 3-5 minutes.
2Add grated carrots and beets to the pot. Cook for another 5-7 minutes, stirring occasionally, until vegetables start to soften.
3Stir in the tomato paste and minced garlic. Cook for 1 minute until fragrant.
4Pour 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.
5Stir in the apple cider vinegar (or lemon juice), salt, and black pepper. Taste and adjust seasonings as needed.

Serve

1Ladle 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.

Instructions

Prepare Vegetables

1Peel and grate the beets and carrots. Finely chop the onion. Shred the cabbage. Peel and dice the potatoes. Mince the garlic.

Cook the Soup

1Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 3-5 minutes.
2Add grated carrots and beets to the pot. Cook for another 5-7 minutes, stirring occasionally, until vegetables start to soften.
3Stir in the tomato paste and minced garlic. Cook for 1 minute until fragrant.
4Pour 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.
5Stir in the apple cider vinegar (or lemon juice), salt, and black pepper. Taste and adjust seasonings as needed.

Serve

1Ladle 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 Information

Calories: 181 kcal
Protein: 5 g
Fat: 6 g
Carbs: 28 g

Nutrient	Per serving
Calories	181 kcal
Protein	5 g
Fat	6 g
Carbs	28 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.