This vegan borscht recipe makes a hearty and healthy soup. Borscht is a classic Eastern European soup that comes in many variations. Including potatoes and puréeing the soup with an immersion blender creates a thick and creamy beet soup that will fill you up. It’s perfect as a main dish with fresh, crusty bread to dip into the soup or as a side with a salad or sandwich. If you’re looking for the perfect vegan soup recipe to cook for your friends, this could be it.
8 to 10
8 cups beets, peeled and cubed
4 cups yellow fleshed potatoes (Yukon Gold or similar), cubed
3 cups carrots, cut into circles
4 cups green cabbage, shredded
2 cups onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
8 cups vegetable stock or water
1/2 a lemon, juice squeezed into soup
1/2 tsp. salt
black pepper to taste
Chopped dill to garnish
- Prepare the garlic, onions, beets, potatoes, cabbage and carrots. Cut the beets, potatoes and carrots to be bite-sized chunks.
- Heat the olive oil in a large soup pot over medium heat. Sauté the onions and garlic until the onions are translucent (about 5 minutes).
- Add the potatoes, beets and carrots and sauté for another 5 minutes
- Add the vegetable stock and salt and bring the soup to a boil for 10 minutes.
- Add the shredded cabbage, reduce heat and cover. Simmer for 30-40 minutes, until the vegetables are tender.
- Purée the soup with an immersion blender to your desired consistency. To prevent all of the vegetables from being puréed, remove 3 cups of vegetables before puréeing and add back afterwards.
- Add salt and pepper to taste and add the freshly squeezed lemon juice.
- Garnish with chopped dill and serve hot.
Leftovers will last for about a week in the fridge and the soup tastes even better reheated as the flavours have time to mingle. An hour of cooking will leave you with leftovers for a whole week. You can also freeze this vegetarian soup and microwave it if you’re in a hurry.