Tag Archives: beet

Delicious and Easy Vegan Borscht Soup

Vegan Borscht Recipe

Delicious and Easy Vegan Borscht Soup

Delicious and Easy Vegan Borscht Soup

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.

Servings
8 to 10

Ingredients
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

Directions

  1. Prepare the garlic, onions, beets, potatoes, cabbage and carrots. Cut the beets, potatoes and carrots to be bite-sized chunks.
  2. 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).
  3. Add the potatoes, beets and carrots and sauté for another 5 minutes
  4. Add the vegetable stock and salt and bring the soup to a boil for 10 minutes.
  5. Add the shredded cabbage, reduce heat and cover. Simmer for 30-40 minutes, until the vegetables are tender.
  6. 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.
  7. Add salt and pepper to taste and add the freshly squeezed lemon juice.
  8. 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.