This vegan borscht soup is a hearty, comforting veg-loaded soup that is nourishing and super easy to make.
You’ll quickly fall in love with its vibrant colour and slightly sour complexion.
It’s a healthy choice to warm you up from the inside out over the winter season. If you love soup, this recipe is a must-try!
What is a borscht soup?
Borscht is a beet-based soup that originated in Ukraine. It has since spread throughout many Eastern European countries, and they have their variation of this colourful soup.
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It’s typically made using pork or beef bone broth, beef, and sour cream to finish it off.
So to make this recipe vegan, we have adapted it and made it our own. Yes, it’s not a traditional borscht soup, but we think our version is very delicious out the animal ingredients!
A few tips to make this vegan borscht
- You can use green or red cabbage in this recipe. Use what you have on hand. We used green when making it.
- This soup is meant to be slightly sour. You can swap the apple cider vinegar for lemon juice or a bit of pickle/gherkin juice.
- Borscht can be served hot or cold, so it makes it perfect for meal prep as you don’t have to warm it up to enjoy.
- If you prefer creamier soups, you can use your immersion blender and blend it. We haven’t tried it but we’re sure it will be just as delicious.
- The freshness of dill really elavates the soup so please try not to skip it. That’s one of the ingredients that makes a borscht a borscht.
- The flavour gets better with age in my opinion so it’s a great recipe to double up on and save to enjoy over a few days.
- It will keep in the fridge in an airtight container for up to 4 days or you can freeze it for up to 3-4 months.
This soup is a nutrient-dense dish perfect for getting more vegetables into your diet. The use of onion, garlic, cabbage, beetroots and their leaves, carrots, and potatoes will you seven of the five vegetables you should eat each day. It’s a win, win situation!
Not only is it healthy, but it is such a feel-good meal. The addition of the cashew cream (infused with dijon mustard), dill, and gherkins just take it to another level. It may sound strange, but trust me when I say that it really works well together.
This soup is:
- Light but filling
- Nut-free (if you don’t use the cashew cream)
- Slightly tangy
- Good for you
- Great for meal prep
- One pot meal
Other delicious recipes you’ll love:
- Easy Vegan Red Lentil Soup
- Vegan Olivier Salad (Russian Salad)
- Easy Potato, Pea and Dill Soup
- Red Lentil Stew with Potatoes and Peas
- Easy Vegan Brown Lentil Stew