Borscht Soup
40 min
Soup
One-bowl / one-pot
Freezer-friendly
Servings
Total
40 minPrep
15 minCook
25 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
1medium onion
-
3cloves garlic
-
1medium carrot
-
1red bell pepper
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1celery stalk
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1 cup (70 g)shredded red cabbage
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½apple
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3medium raw beets, peeled
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1 Tbsp (15 mL)olive oil
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4 cups (960 mL)low-sodium vegetable stock†
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3 Tbsp (10 g)fresh dill†
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2 Tbsp (33 g)canned tomato paste
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2bay leaves
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1 Tbsp (15 mL)pickle juice
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2 tsp (4 g)ground coriander
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1 pinchsalt, plus more to taste
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1 pinchground black pepper, plus more to taste
Optional garnish
-
plant-based Greek-style yogurt
-
vegan sour cream
Directions
- Shred all the veggies. To speed it up, consider using the shredding disk of a food processor. Alternatively, use a box grater.
- Add the oil to a large pot on medium-high heat. When hot, add the onions, garlic, carrots, bell pepper, and celery and cook until soft, about 3 minutes.
- Then add all the remaining ingredients. Bring to a boil, reduce to a simmer, partially cover with a lid, and let cook until the beets are soft, about 15 - 20 minutes.
- Remove the bay leaves before serving. Serve with desired garnish, and enjoy!
Notes
- †Can substitute every 4 cups of vegetable stock with 2 vegetable bouillon cubes plus 4 cups (1 L) water.
- †Can substitute 1 Tbsp of dried dill for every 3 Tbsp of fresh dill.
Storage
- Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
Thanks for posting this recipe! If I wanted to add potatoes, would I shred them and add them in when you add in all remaining ingredients? Or with the carrots and celery?
This borscht soup was absolutely delish!!! Thanks for the recipe. We are going to have this often!
This soup is delicious. What are some ways I could add more plant based protein to it?
Loved this recipe! Thank you for making this! I blended it with my immersion blender and added a bunch of fresh cilantro. Still is a crunchy soup and delicious. Love your site and you tube channel. I watch it a lot and have made a lot of your recipes. Haven’t had a bad one yet!!
This is another great recipe and I have been repeating it!! Thank you for sharing such a great one.
Loved it!
Another great recipe 💕
I made this last night to take to work today and it is amazing! I've been feeling a little under the weather and this was the perfect pick-me-up. I was a bit curious about what it would taste like but I was pleasantly surprised. Warm, savory yet sweet, and DELICIOUS.
Wish the beets were measurable. Such variety in sizes….
Absolutely the best borscht I have ever had!
This soup is one of my staples now, very tasty and pure goodness. I usually freeze some too.
This soup is so amazing. Its bright and beautiful- both in flavor an color. Such a wonderful recipe that I have made a few times now.
Although I’m not familiar with traditional borscht, I really love this soup! The dill and sweet earthy flavors of the beets are lovely. It is well complemented by a dollop of yogurt.
If you don’t mind I would share with you that even if the recipe is used in post Soviet Union countries, the Borscht is actually a national Ukrainian food and it has been used in Ukraine for centuries. ;)
Since I'm not strictly vegan/vegetarian, do you think I could sub beef stock in for the veggie, or do you think that would mess with the flavor interplay?