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vegan borscht

Vegan Beetroot Borscht recipe

Prep Time 15 mins
Cook Time 30 mins
Total Time 1 hr
Cuisine East European
Servings 4
Calories 450.28 kcal

Ingredients
  

  • 2 Tablespoons of olive oil
  • 3 large beets peeled and diced
  • 2 small carrots peeled and diced
  • 1 celery stick chopped finely
  • ¼ red or white cabbage shredded
  • 1 large potato russet, peeled and diced
  • 1 onion chopped
  • 2 -3 cloves of garlic finely chopped
  • 1250 ml 5 cups, home made vegetable stock
  • 2 Tablespoons tomato paste
  • 4 Tablespoons apple cider vinegar
  • 3 Tablespoons fresh dill chopped
  • Salt and pepper
  • Parsley or dill to garnish

For the cashew sour cream

  • 170 grams raw cashews soaked overnight
  • 100 ml ⅖ cup water
  • 3 Tablespoons of lemon juice
  • 2 Tablespoons of apple cider vinegar
  • pinch of salt

Instructions
 

  • Start with making the vegan sour cream, by combining all ingredients and blend until very smooth. Keep this cashew sour cream in the fridge for minimum 1 hour.
  • Heat the oil in a large pot (preferable a heavy bottom cask iron pot) and sauté the chopped onions for 2 - 3 minutes.
  • Add the chopped carrots, beets, and celery, and sauté them on medium heat together with the onions for 8 - 10 minutes.
  • Add the garlic and stir for 2 - 3 minutes, so it releases the flavours.
  • Pour in the stock, add the potato, cabbage, and tomato paste. Bring to a simmer, and let it simmer for approx. 20 minutes. Until all the vegetable are tender.
  • Add the 4 Tablespoons of apple cider vinegar (add more if you want it more sour) and sprinkle in the dill (keep some for garnish)
  • Season with salt and pepper to your own liking.
  • Serve the Borscht with a large dollop of the vegan sour cream and garnish with parsley or dill.

Notes

As mentioned in the post, you can add or substitute other vegetables to this soup. like;
White Cabbage, celeriac, beans, or tart apples.
As a seasoning you can add an extra bit of acidity with fresh lemon juice. Personally I like to keep an equal balance between the earthiness from the beets and the acidity from the apple cider vinegar. But feel free to experiment and adjust.