vegan borscht



I love borscht! I love beets. I love carrots and celery. I love soup. Borscht was made for me! It is a healthy, filling soup that satisfies. The version I developed here is a kind of hybrid between a traditional borscht and a sweet-and-sour cabbage soup. I crave the tang of the vinegar and the balance of the sugar added here.

Vegan Borscht


  • 8 beets, washed, boiled, peeled and chopped
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 3 carrots, diced
  • 6 stalks of celery, diced
  • 1 small red cabbage, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried dill
  • 2 bay leaves
  • 1 tablespoon brown sugar
  • 2 tablespoons cider vinegar
  • 1 28 ounce can of diced tomatoes
  • 6 cups vegetable broth
  • 2 tablespoons fresh parsley, washed and chopped


  1. Wash and boil beets until soft. Let cool and peel. Chop into small pieces.
  2. Heat olive oil over medium-high heat in a large pot.
  3. Add onion and cook until translucent, about 5 minutes.
  4. Add carrots and celery and cook until translucent, about 8 minutes.
  5. Add cabbage and cook until soft, about 8 minutes.
  6. Add spices, stir and cook until fragrant, about 3 minutes.
  7. Add sugar, vinegar, tomatoes and broth. Stir.
  8. Add chopped beets.
  9. Bring to a simmer and reduce heat to low.
  10. Cook until all flavors have been incorporated, about 20 minutes.
  11. Let cool, about 5 minutes.
  12. Garnish with parsley and greek yogurt (optional).
  13. Enjoy!

One Response to “vegan borscht”

  1. 1 susiewise

    Emi and Susie love this!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: