Vegan Classic Borscht Soup

Warm up with a vibrant bowl of Vegan Classic Borscht Soup, a plant-based take on the traditional Eastern European delight that’s as nourishing as it is flavorful. Packed with earthy beets, hearty potatoes, and crisp green cabbage, this recipe is bursting with bold, naturally sweet and tangy flavors. Slow-simmered in a rich vegetable broth with tomato paste, garlic, and a splash of apple cider vinegar, it achieves a beautifully balanced taste that’s both comforting and refreshing. Fresh dill and parsley are stirred in at the end for an aromatic finish, and it’s perfect served hot with a dollop of vegan sour cream for extra indulgence. Ready in just over an hour and yielding six hearty servings, this vegan borscht is ideal for weeknight dinners or make-ahead meals. Whether you're craving a healthy soup or exploring global cuisines, this easy-to-make recipe is a must-try!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 medium-sized beets
• 1 large carrot
• 1 large potato
• 1 large onion
• 0.5 medium-sized green cabbage
• 3 cloves garlic
• 8 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 2 leaf bay leaves
• 2 tablespoons dill
• 2 tablespoons parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Begin by peeling and grating the beets and carrots. Peel and dice the potato into bite-sized cubes.

Step 2

Chop the onion finely and shred the cabbage into thin strips.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the grated beets and carrots to the pot and continue to cook for another 5 minutes, stirring occasionally.

Step 5

Stir in the tomato paste and cook for 2 minutes. Pour in the vegetable broth and bring to a boil.

Step 6

Once boiling, add the cubed potatoes, shredded cabbage, and bay leaves to the pot.

Step 7

Reduce the heat to low, cover, and let the soup simmer for about 40 minutes or until the vegetables are tender.

Step 8

Mince the garlic and add it to the soup along with the apple cider vinegar, salt, and black pepper. Stir well.

Step 9

Let the soup simmer for another 5 minutes to meld the flavors together.

Step 10

Remove the bay leaves. Stir in the fresh dill and parsley just before serving.

Step 11

Serve hot, with a dollop of vegan sour cream if desired.

Nutrition Facts

Serving size	(2982.7g)

Amount per serving	% Daily Value*
Calories	1666.7

Total Fat 58.6g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 12.4g
Cholesterol 9mg	0%
Sodium 7939.0mg	0%
Total Carbohydrate 249.0g	0%
Dietary Fiber 45.5g	0%
Total Sugars 71.8g
Protein 51.2g	0%

Vitamin D 0IU	0%
Calcium 519.3mg	0%
Iron 16.3mg	0%
Potassium 6614.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 11.9%

Carbs: 57.6%