Vegan Ukrainian Borscht

Experience the vibrant flavors of Vegan Ukrainian Borscht, a plant-based twist on the traditional Eastern European classic! This hearty beet-based soup is a beautiful medley of earthy beets, sweet carrots, tender potatoes, and crisp cabbage, all simmered in a savory vegetable broth infused with garlic, bay leaf, and tangy tomato paste. The addition of apple cider vinegar and a hint of sugar perfectly balances the sweetness of the vegetables, creating a dish that’s both comforting and complex. Garnished with fresh dill and optionally topped with a dollop of vegan sour cream, this borscht is an explosion of color and flavor. Serve it with crusty bread for a satisfying meal that’s as wholesome as it is delicious. Packed with nutrients, easy to make, and utterly irresistible, this Vegan Ukrainian Borscht is the ultimate winter warmer and a must-try for any soup lover!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 2 medium, peeled and grated Carrots
• 4 medium, peeled and grated Beets
• 1 medium, peeled and diced Russet potato
• 2 cups, shredded Green cabbage
• 2 tablespoons Tomato paste
• 1 cup Diced tomatoes
• 6 cups Vegetable broth
• 1 Bay leaf
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Sugar
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons, chopped Fresh dill
• 0 Vegan sour cream (optional, for serving)
• 0 Crusty bread (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute.

Step 3

Add the grated carrots and beets to the pot. Sauté for 5 minutes, stirring occasionally, to begin releasing their sweetness.

Step 4

Stir in the tomato paste and cook for another minute to enhance its flavor.

Step 5

Pour in the vegetable broth and add the diced potatoes, shredded cabbage, bay leaf, diced tomatoes, salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the vegetables are tender.

Step 7

Remove and discard the bay leaf. Stir in the apple cider vinegar and sugar, adjusting seasoning to taste if necessary.

Step 8

Ladle the hot borscht into bowls and garnish with fresh dill. If desired, serve with a dollop of vegan sour cream and a slice of crusty bread on the side.

Nutrition Facts

Serving size	(2696.1g)

Amount per serving	% Daily Value*
Calories	1544.4

Total Fat 49.4g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 7.3g
Cholesterol 0mg	0%
Sodium 8419.7mg	0%
Total Carbohydrate 239.6g	0%
Dietary Fiber 46.5g	0%
Total Sugars 75.4g
Protein 49.2g	0%

Vitamin D 0IU	0%
Calcium 546.9mg	0%
Iron 17.5mg	0%
Potassium 6336.7mg	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: 27.8%

Protein: 12.3%

Carbs: 59.9%