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Bowl of vibrant vegan borscht topped with fresh herbs

Hearty Vegan Borscht

A vibrant Eastern European soup filled with roasted beets, fresh vegetables, and topped with dill, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Main Course, Soup
Cuisine Eastern European, Vegan
Servings 6 servings
Calories 150 kcal

Ingredients
  

Main Ingredients

  • 4 medium Beets (roasted) Earthy and sweet when roasted, adds depth of flavor.
  • 2 medium Carrots (peeled and grated) Natural sweetness complements the beets.
  • 1 medium Onion (chopped) Essential for the soup base.
  • 2 medium Potatoes (diced into ½-inch cubes) Adds heartiness.
  • 2 cups Cabbage (shredded) Enhances texture and flavor.
  • 6 cups Vegetable Broth Forms the soup's savory base.
  • 2 tablespoons Olive Oil For sautéing vegetables.
  • 2 tablespoons Tomato Paste Intensifies flavor and color.
  • 2 cloves Garlic (minced) Infuses the dish with aroma.
  • ¼ cup Fresh Dill (chopped) Brightens the dish.
  • Salt (to taste) Enhances flavors.
  • Pepper (to taste) Adds a hint of spice.
  • Sour Cream (optional) Creamy topping.
  • Crusty Bread (for dipping) Perfect for soaking up soup.

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 40-45 minutes, or until tender. Once cooled, peel and dice them.

Sauté the Vegetables

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
  • Add minced garlic and cook for another minute until fragrant.

Add the Veggies

  • Incorporate grated carrots, diced potatoes, and shredded cabbage. Stir together and allow to soften for about 5-7 minutes.

Mix in the Roasted Beets

  • Add the roasted beets and tomato paste to the pot, stirring to coat all the vegetables.

Pour in the Broth

  • Slowly pour in the vegetable broth, stirring to combine, and bring to a gentle boil.

Simmer the Soup

  • Reduce the heat and let the soup simmer uncovered for about 20 minutes.

Add Seasoning

  • Stir in fresh dill, salt, and pepper, adjusting the seasoning to taste.

Serve

  • Ladle the borscht into bowls, adding a dollop of vegan sour cream if desired. Serve with crusty bread.

Notes

For added depth, try incorporating smoked paprika or red pepper flakes for a spicy kick. Flavors intensify overnight, so consider making in advance.
Keyword Comfort Food, Hearty Soup, Roasted Beets, Vegan Borscht, Vegetable Soup