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Vegan Borscht (Beet Soup)

  • Author: Heartful Table
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4


This vegan borscht is a warming, hearty, and healthy veggie soup that you can enjoy hot or cold.


  • 2 tablespoons olive oil
  • 1 medium brown onion, thinly sliced
  • 5 cloves garlic, peeled and crushed
  • 1 bay leaf
  • 1 sprig thyme
  • ¼ teaspoon cumin seeds
  • 1 tablespoon tomato paste
  • ½ teaspoon sweet paprika
  • ½ teaspoon salt*
  • 2 ½ cups packed / 195g / 6.88 ounces cabbage, shredded (approx a quarter of a small cabbage)
  • 2 medium beetroots, julienned (matchsticks)
  • 1 cup beetroot leaves,* chopped
  • 2 large carrots, julienned (matchsticks)
  • 1 medium potato, washed and diced (not peeled)
  • 6 cups / 1½ litre  vegetable stock*
  • 1 tablespoon apple cider vinegar
  • ½  teaspoon cracked black pepper


  • Savoury cashew cream (store-bought sour cream or non-dairy plain yoghurt will also work)
  • 1 teaspoon Dijon mustard
  • Dill, a bunch, chopped (about 15g / .53 ounces)
  • Gherkins, sliced (optional)


  1. To a heavy-bottomed pot on low-medium heat, add the olive oil, onion, garlic, bay leaf, thyme, and cumin seeds. Saute until they become aromatic then add the tomato paste, paprika, and salt. Continue cooking now on medium heat for a few minutes.
  2. Add in the cabbage, beetroots, carrots, and potato, and cook stirring for 5 minutes so that everything is nicely coated with the spices.
  3. Add the vegetable stock, turn to high heat and bring to a boil. Once it’s boiling, reduce the heat to low and cook for 20 minutes. Watch out for the potatoes, they should be cooked through but not fall apart. The soup is done when the vegetables have softened completely, the liquid has thickened and potatoes are cooked.
  4. Then stir in the apple cider vinegar and pepper.
  5. If you’ve prepared your own cashew cream, mix in the Dijon mustard if you like, it’s not a must but it does work very well in this dish.
  6. Serve the soup with a generous amount of dill, a dollop cream/yoghurt of choice, and the optional addition of some sliced gherkins.
  7. This soup can be served hot or cold. It will keep in the fridge in an airtight container for up to 4 days and freeze well for up to 3-4 months.


Beetroot leaves: If you don’t have nice beetroot leaves, then just add an extra cup of shredded cabbage.

Stock & salt: Adjust the salt in this recipe to the stock that you are using.

  • Diet: Vegan

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