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Vegan Borscht Recipe with Beans and Cabbage

This hearty and flavorful vegan borscht is packed with vegetables, and the combination of beans and cabbage makes it a satisfying and complete meal. This recipe is inspired by traditional borscht but adapted to be fully plant-based.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 1 hour

Ingredients

• 1 Tbsp. olive oil or other neutral oil
• 1 large onion, diced
• 2 medium carrots, peeled and diced
• 2 medium beets, peeled and shredded or finely diced
• 3-4 cloves garlic, minced
• 1/2 head green cabbage, thinly sliced or chopped
• 2 potatoes, peeled and diced
• 1 (14.5 oz.) can diced tomatoes
• 1 (15 oz.) can kidney beans or cannelloni beans, rinsed and drained
• 8 cups vegetable broth
• 1/4 cup apple cider vinegar (or to taste)
• 1 bay leaf
• 1 tsp. dried dill
• 1 tsp. caraway seeds (optional)
• 1 tsp. sugar (or a natural sweetener)
• Salt and black pepper to taste

For Garnish:

• Fresh dill, chopped
• Vegan sour cream or cashew cream
• Slices of rye bread

Instructions

1. Saute the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrots, and cook until softened, about 5-7 minutes.
2. Add the beets: Stir in the shredded beets and cook for another 5 minutes, allowing them to release their color and flavor. Add the minced garlic and cook for 1 minute more until fragrant.
3. Simmer the soup base: Pour in the vegetable broth, diced tomatoes (with their juices), bay leaf, dried dill, and optional caraway seeds. Stir well to combine.
4. Add the potatoes and cabbage: Bring the soup to a boil, then reduce the heat to a simmer. Add the diced potatoes and a pinch of salt. Cover and let the soup simmer for about 20 minutes, or until the potatoes are tender.
5. Incorporate the remaining vegetables: Add the sliced cabbage and rinsed beans to the pot. Continue to simmer, uncovered, for another 15-20 minutes, or until the cabbage is tender but still has a slight bite.
6. Finish the soup: Remove the bay leaf. Stir in the apple cider vinegar and sugar. The vinegar is key to balancing the flavors and brightening the beets. Taste the soup and adjust with more salt, pepper, or vinegar as needed.
7. Serve: Ladle the hot borscht into bowls. Garnish generously with fresh dill and a dollop of vegan sour cream or cashew cream. Serve with a side of hearty rye bread.

Tips for a Perfect Borscht

• Don’t skip the vinegar: The apple cider vinegar is crucial for balancing the sweetness of the beets and creating that signature borscht flavor. Add it at the end to preserve its bright, tangy notes.
• Shredding vs. Dicing: Shredding the beets will give you a deeper, more uniform color throughout the soup, while dicing will keep the beet pieces intact and more noticeable. Both methods work well.
• Make it your own: Feel free to add other root vegetables like parsnips or turnips, or different greens like kale or spinach in the last few minutes of cooking.
• Resting time: Like many soups, borscht tastes even better the next day. The flavors have time to meld and deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.