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| Boilerpipe Text | This
Vegan Borscht
recipe captures the flavor of authentic borscht in a vegan form. Picky kids approved, this healthy recipe
won't skimp on flavor.
As a Ukrainian, I make this easy vegetable Borscht with beans and cabbage every week and I'm confident you'll love it too. This post features everything you wanted to know about making this traditional
Ukrainian Soup.
Also, try this delicious
Slow-Cooker Borscht
and
Cauliflower Borscht
.
I know a thing or two about making Vegan Borscht.
I'm Ukrainian and this red beet soup with beans and cabbage is literally a symbol of Ukrainian cuisine.
When I lived in Ukraine, a hearty homemade Borscht was constantly on our weekly rotation. Probably, even more often than that.
Jump to:
What are the Most Important Ingredients for Borscht?
Why This Is The Best Borscht Recipe
Borscht Ingredients
How to Make Borscht
Expert Tips to Make Vegan Borscht Perfect
Recipe Variation Ideas
Frequently Asked Questions
Storing and Reheating
Similar Recipes
Recipe
Of course, I wasn't always vegan and our Borscht had to have some kind of meat in it. Vegetarian
Cold Borscht
and
Green Borscht
were super popular too.
After I switched to a plant-based diet, Ukrainian Borscht was the easiest thing to "veganize".
This simple vegan Borscht soup features so many good-for-you vegetables like cabbage and beans and it doesn't need meat.
Vegan Borscht is a
hearty soup
that you can serve as a standalone meal and I'll teach you how to make this classic Ukrainian recipe.
But before we go into all the details on how to make Ukrainian Borscht,
let me get this straight
.
If you hear someone saying they make
an authentic vegan Borscht recipe
, don't ever believe that person and walk away.
Well, I'm kidding of course, but do you know that every respectable Ukrainian homemaker will claim her Borscht is authentic?
It is always funny to read Ukrainian cooking forums where all ladies fight till they prove their Borscht is the most authentic one.
Here, I'm not going to claim my vegan Borscht is authentic. Because the truth is -
no one knows a truly authentic recipe
.
There are certain ingredients that you can use in order to call it Borscht, but other than that every homemaker has her own spin on this hearty and delicious soup.
Is this Borsch delicious?
You betcha. In fact, my vegan Borscht with beans and cabbage is the only recipe you need.
Believe me, if I say I tried countless Borsch recipes and I made many of these recipes at home.
But the version that I'm giving you today is my favorite.
What are the Most Important Ingredients for Borscht?
Despite the popular belief that Borscht has to have meat in it, this statement couldn't be further from the truth. It's also misleading to say that Borscht absolutely needs cabbage, beans, or beets to call it Borscht.
Nowadays, the above-mentioned vegetables indeed act as the basis for Borscht, but historically not all of them were used.
For example, in the Ukrainian region of Polesia - beets were scarce in spring. That's why the acidity of Borscht was achieved with the addition of berries.
At the beginning of the 19th century, tomatoes and potatoes weren't used either.
What we're aiming for
in vegan Borscht is not the mandatory ingredients but rather the final flavor of Borscht.
It needs to be properly salted with the right amount of acidity. Yes, an
acidic component is very important.
That's why in Ukraine many people use beet kvass (fermented beet juice similar to kombucha) to make Borscht instead of a broth.
Why This Is The Best Borscht Recipe
Healthy
: This vegetarian Borscht is packed with good-for-you ingredients, like onion, carrot, garlic cabbage, and beans. This all makes for a very nutritious and hearty soup.
Easy
: Despite the fact that there are a few steps involved in making vegan Borscht, all those steps are simple and straightforward. You can do some of the steps ahead of time.
Classic Flavors
: This recipe stays true to the traditional Ukrainian Borscht, offering a taste of classic flavors in every spoon even though it's vegan!
Great for a Standalone Meal
: Unlike many soup recipes that are consumed before the main meal, this Ukrainian vegan Borscht is more than an appetizer. It's uniquely satisfying, has a good amount of protein and carbs and you can enjoy it as a meal on its own.
Borscht Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
Ukrainian Vegan Borscht ingredients: onion, carrot, green cabbage, potatoes, beets, garlic, tomato paste, kidney, beans, vegetable broth, olive oil, Balsamic vinegar, lemon juice (not pictured), coconut sugar, flour, salt, pepper, dill.
Ingredient notes
Flour is used to thicken the mixture
of sautéed vegetables. It's what my mom taught me to do a long time ago and I've been adding flour ever since. The quantity of flour is very small but in the end, it will make your Borscht just slightly thicker and will almost bind the ingredients together. I use regular all-purpose flour, but you can replace it with gluten-free flour;
Sugar is used to cut through the acidity
in my vegan Borscht with cabbage and beans and intensify the taste of it; Again, this is what my mom taught me. You'll need just a teaspoon of sugar. I used coconut sugar, but you can use brown sugar, organic cane sugar, Maple syrup, or skip this ingredient if you want;
Vinegar and lemon juice.
The first ingredient is used to add some acidity to vegan Borscht. The second ingredient, which is lemon juice (not pictured in the photo) is used at the very end to make Borscht "just right". It's the final step in the whole process, where you adjust the seasoning and also make sure it has a good level of acidity. You can actually skip the vinegar and use lemon juice in both instances;
Beans
. You can use any beans that you have in your pantry, however, most often Borscht is made with red Kidney beans.
Broth.
So, my vegan Borscht is loaded with vegetables. Because of that, the broth is not mandatory. You can absolutely make it with water. If I have time, I make vegetable broth, if not, I use water and my Ukrainian Borscht with cabbage and beans is still delicious.
How to Make Borscht
Now it's time for me to show you how to make Ukrainian Borscht at home. It's easy and so delicious.
Start off by
cooking the beets for vegan Borscht. Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on medium-low heat for about 15-20 minutes or until tender. Remove the beets with the tongs and cool down. Using a paper towel, peel the skin and shred the beets on a large hole grater.
While you cook the beets
, heat the olive oil in a large soup pot, and over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until softened, about 5-7 minutes.
Meanwhile, slice the cabbage.
Using a long knife or a
mandoline slicer
, thinly slice the cabbage.
Sprinkle flour over the sautéed vegetables
and stir for one minute. Add cabbage, sugar, vinegar, tomato paste, and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid, and sauté for 20 minutes until the cabbage softens.
Increase the heat to medium
, and add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil, and cook for 10 minutes.
Add shredded beets,
and kidney beans with all their liquid, salt, and pepper. Cook until potatoes are soft, about 5-10 more minutes.
Turn off the heat,
adjust the seasoning, and add lemon juice, garlic pushed through a garlic press, and fresh dill. Enjoy vegan Borscht with vegan sour cream and a slice of rye bread!
Expert Tips to Make Vegan Borscht Perfect
Now, here are a few things worth mentioning about making vegan Borscht with cabbage and beans perfectly every single time.
In the final step, when you adjust the seasoning, it's important to "make it right" as my mom says. It means you try your vegan Borscht several times and check if the taste is balanced.
What you're looking for
is first of all - properly salted and peppered Borscht so that you won't feel the need to add more salt. Second of all - you're aiming for a broth that has a slight acidity to it. How do you make sure you got it right? You'll feel it because this subtle acidity will make you want to sip the broth again and again. It'll be perfectly savory. That's why I often end up adding more lemon juice and salt than the recipe requires. Don't overdo it though. Add ½ teaspoon of lemon juice at a time, taste the vegan Borscht and if it's not enough - add more.
I strongly recommend
you make a big pot of vegan Borscht. It is so good, you want to eat today, tomorrow, and perhaps even the day after tomorrow. A good, heavy-duty Dutch oven is your friend. In Ukraine, homemakers usually make huge pots of vegetarian Borscht and eat it the whole week, and I'm not kidding.
Vegan Borscht with cabbage and beans always - always tastes
even better the next day. Since it has many ingredients, overnight they meld and merry together to create an ultimate Ukrainian comfort dish, full of aroma and taste. This is the truth, my friend, which brings us to the first point: make a big pot of vegan Borscht so that you can enjoy this yummy Ukrainian Red Beet Soup or Cabbage Borscht with vegan "Smetana" (sour cream in Ukrainian) for several days in a row.
You can also make vegan Borscht in your crockpot.
Here's my
Slow-Cooker Vegan Borscht recipe
that I make very often. It's a tad different from this recipe but still very delicious.
Recipe Variation Ideas
As I said earlier, every homemaker has her own spin on vegan Borscht. Here's a list of possible ingredients that you can also add to this Ukrainian Red Beet Borscht with cabbage and beans:
Celery:
If you're a fan of celery's unique flavor and crunch, this variation is for you. Simply add thinly sliced celery at the same time as the onion. This will add a refreshing crunch and a subtle, earthy flavor to your vegan borscht.
Parsley
: Use parsley in addition to or as an alternative to dill at the end of the cooking process. The parsley will add a fresh, slightly peppery flavor that complements the hearty vegetables in the borscht.
Bay Leaves:
 If you love the subtle, slightly sweet flavor of bay leaves, you can enhance your borscht by adding one or two bay leaves towards the end of the cooking process. This will infuse the soup with a unique, aromatic flavor that pairs perfectly with the beets and cabbage.
Lentils
: You can use red lentils instead of beans. I recommend rinsing a cup of dry lentils and adding them to a vegan Borscht together with the cubed potatoes.
Frequently Asked Questions
Is Borscht Vegan?
We can say so. Over the years, the major ingredients of Borscht have always been beets and cabbage. All other ingredients depended on the wealth of the household.
So if the family was poor, Borscht consisted of vegetables only. To add some richness, a homemaker would make "zazharka" (onion and carrot sautéed in oil) or "salo" (cured pork fat) and add it to Borscht.
When Borscht was served for special occasions or holidays, women would make it with meat, mostly beef.
Is Borscht Ukrainian or Russian?
Despite many debates over the origin of Borscht, it is nevertheless considered an authentic Ukrainian dish. UNESCO declared it an intangible cultural heritage.
The most popular Russian soup is shchi, with cabbage being the main ingredient.
Borscht is believed to be an adaptation of Shchi, but with the addition of beets.
What does Borscht taste like?
It tastes like a very hearty and rich savory soup with a lot of texture. Beets and tomatoes contribute to the slight sweetness of vegan Borscht. Lemon juice adds acidity, which balances out the sweetness.
Some Borscht recipes call for sautéing the cabbage in sour cream. In that case, the Borscht will have a noticeably creamy aftertaste.
Is Borscht healthy?
Absolutely. The number of vegetables that go into vegan Borscht, makes this soup healthy, wholesome, and suitable for anyone who tries to eat clean.
What do you eat with Borscht?
Usually, vegan Borscht is served with rye bread, garlic cloves, and/or green onions. If you want to make it even richer, serve it with a dollop of vegan sour cream.
Some vegan recipes call for making your own cashew sour cream. Unless you already have it in your refrigerator, I wouldn't bother with making it. Vegan Borscht tastes absolutely delicious on its own.
Storing and Reheating
Refrigerate:
After enjoying a bowl of this delicious borscht recipe, store the leftovers in an airtight container or in the same pot you cooked it in. Keep it in the refrigerator, where it will stay fresh for 4-5 days.
Reheat Instructions:
When you're ready for another serving, you can reheat the soup in a microwave or simmer it in a pot until it's heated through.
Similar Recipes
Vegan Dill Pickle Soup
Hearty Vegan Cream Of Mushroom Soup With Coconut Milk
Traditional Turkish Lentil Soup Recipe
Vegan French Onion Soup
If you make this recipe, please
leave me a
comment below
and rate it.
I always appreciate the feedback.
Also, you can follow me on Facebook, Instagram, or
Pinterest
.
Click on the highlighted links to purchase the ingredients.
â–˘
2
medium
beets
â–˘
2
tablespoon
olive oil
â–˘
1
medium
onion
finely minced
â–˘
1
large
carrot
peeled shredded
â–˘
1
tablespoon
all-purpose flour
replace with GF flour if you want
â–˘
1 ½
c
cabbage
â–˘
1
tablespoon
coconut sugar
replace with Maple syrup, brown sugar or omit
â–˘
2
tablespoon
tomato paste
â–˘
1
teaspoon
Balsamic or Apple Cider Vinegar
â–˘
6
cups
vegetable broth
or water
â–˘
3
medium
potatoes
peeled and cubed
â–˘
1
can
kidney beans
undrained
â–˘
1 ½
teaspoon
salt
â–˘
ÂĽ
teaspoon
pepper
â–˘
1
teaspoon
lemon juice
â–˘
5
cloves
garlic
â–˘
ÂĽ
c
dill
chopped
â–˘
6
tablespoon
vegan sour cream
for serving, optional
Start off with cooking the beets for vegan Borscht.
Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down.
* (See the notes about the alternative method)
Using a paper towel peel the skin and s
hred the beets on a large hole grater.
Sauté the veggies.
Heat olive oil in a large Dutch Oven and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
Slice the cabbage.Â
Using a long knife or a
mandoline slicer
, thinly slice the cabbage.
Sauté the cabbage.
Sprinkle flour over the sauteed vegetables and stir for one minute. Add cabbage, sugar, vinegar, tomato paste and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
Cook the potatoes.
Increase heat to medium, add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil and cook for 10 minutes.
Add beets and beans.
Add shredded beets, kidney beans with all their liquid, salt and pepper. Cook until potatoes are soft, about 5-10 more minutes.
Adjust the seasoning.
Turn off the heat, adjust the seasoning (add more salt or pepper if you need to). Add lemon juice, garlic pushed through a garlic press and dill.
Serve.
Serve vegan Borscht with a dollop of vegan sour cream.
Beans
. You can use red lentils instead of beans. I recommend rinsing a cup of dry lentils and adding them to a vegan Borscht together with the cubed potatoes.
Cooking beets for vegan Borscht.
You can also roast the beets. Preheat the oven to 400 F. Wrap each beet in foil and roast until tender when pierced with a knife, about 50–60 minutes, depending on the size. Alternatively, if you own a slow cooker with a steam function, you can fill the bowl with 2 cups of water, place the steaming rack inside, and steam the beets for 15 minutes or until tender.
I strongly recommend
you make a big pot of vegan Borscht with cabbage and beans. It is so good you want to eat today, tomorrow, and perhaps even the day after tomorrow. A good, heavy-duty Dutch oven is your friend. In Ukraine, homemakers usually make huge pots of Borsch and eat it the whole week, and I'm not kidding.
Vegan Borscht with cabbage and beans
always tastes
even better the next day. Since it has many ingredients, overnight they meld and merry together to create an ultimate Ukrainian comfort dish, full of aroma and taste. So, if you try Borscht the next time, you'll be amazed at how rich it tastes.
In the final step
when you adjust the seasoning, it's important to "make it right" as my mom says. It means you try your vegan Borscht several times and check if the taste is balanced.
What you're looking for
is first of all - properly salted and peppered Borscht that you won't feel the need to add more salt. Second of all - you're aiming for a broth that has a slight acidity to it.
How do you make sure you got it right?
You'll feel it, because this subtle acidity makes you want to sip the broth again and again. It'll be perfectly savory. That's why I often add more lemon juice and salt than the recipe requires. Don't overdo it, though. Add ½ teaspoon of lemon juice at a time, taste the vegan Borscht, and if it's not enough, add more.
Storage
. Vegan Borscht should be stored in an airtight container or the same pot where it was cooked in the refrigerator. Properly stored, it will keep fresh for 4-5 days.
Reheat Instructions.
When ready for another serving, you can reheat the soup in a microwave or simmer it in a pot until it's heated through.
Serving:
1
cup
|
Calories:
308
kcal
|
Carbohydrates:
44.4
g
|
Protein:
13.4
g
|
Fat:
9.5
g
|
Saturated Fat:
3.8
g
|
Sodium:
1629
mg
|
Potassium:
1200
mg
|
Fiber:
9.7
g
|
Sugar:
10.9
g
|
Calcium:
104
mg
|
Iron:
4
mg
Iryna Bychkiv
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire. | |||||||||
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# Vegan Borscht Recipe With Beans And Cabbage
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[Jump to Recipe](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#recipe)
This **Vegan Borscht** recipe captures the flavor of authentic borscht in a vegan form. Picky kids approved, this healthy recipe **won't skimp on flavor.** As a Ukrainian, I make this easy vegetable Borscht with beans and cabbage every week and I'm confident you'll love it too. This post features everything you wanted to know about making this traditional **Ukrainian Soup.**
Also, try this delicious [Slow-Cooker Borscht](https://www.lavenderandmacarons.com/green-borscht-spinach-soup/) and [Cauliflower Borscht](https://www.lavenderandmacarons.com/vegetarian-borscht-recipe/).
I know a thing or two about making Vegan Borscht.
I'm Ukrainian and this red beet soup with beans and cabbage is literally a symbol of Ukrainian cuisine.
When I lived in Ukraine, a hearty homemade Borscht was constantly on our weekly rotation. Probably, even more often than that.
Jump to:
- [What are the Most Important Ingredients for Borscht?](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#what-are-the-most-important-ingredients-for-borscht)
- [Why This Is The Best Borscht Recipe](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#why-this-is-the-best-borscht-recipe)
- [Borscht Ingredients](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#borscht-ingredients)
- [How to Make Borscht](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#how-to-make-borscht)
- [Expert Tips to Make Vegan Borscht Perfect](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#expert-tips-to-make-vegan-borscht-perfect)
- [Recipe Variation Ideas](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#recipe-variation-ideas)
- [Frequently Asked Questions](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#frequently-asked-questions)
- [Storing and Reheating](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#storing-and-reheating)
- [Similar Recipes](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#similar-recipes)
- [Recipe](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#h-recipe)
Of course, I wasn't always vegan and our Borscht had to have some kind of meat in it. Vegetarian [Cold Borscht](https://www.lavenderandmacarons.com/cold-borscht-holodnik/) and [Green Borscht](https://www.lavenderandmacarons.com/green-borscht-spinach-soup/) were super popular too.
After I switched to a plant-based diet, Ukrainian Borscht was the easiest thing to "veganize".
This simple vegan Borscht soup features so many good-for-you vegetables like cabbage and beans and it doesn't need meat.
Vegan Borscht is a [hearty soup](https://www.lavenderandmacarons.com/cozy-vegan-soup-recipes/) that you can serve as a standalone meal and I'll teach you how to make this classic Ukrainian recipe.
But before we go into all the details on how to make Ukrainian Borscht, **let me get this straight**.
If you hear someone saying they make **an authentic vegan Borscht recipe**, don't ever believe that person and walk away.
Well, I'm kidding of course, but do you know that every respectable Ukrainian homemaker will claim her Borscht is authentic?
It is always funny to read Ukrainian cooking forums where all ladies fight till they prove their Borscht is the most authentic one.
Here, I'm not going to claim my vegan Borscht is authentic. Because the truth is - **no one knows a truly authentic recipe**.
There are certain ingredients that you can use in order to call it Borscht, but other than that every homemaker has her own spin on this hearty and delicious soup.
### Is this Borsch delicious?
You betcha. In fact, my vegan Borscht with beans and cabbage is the only recipe you need.
Believe me, if I say I tried countless Borsch recipes and I made many of these recipes at home.
But the version that I'm giving you today is my favorite.
## What are the Most Important Ingredients for Borscht?
Despite the popular belief that Borscht has to have meat in it, this statement couldn't be further from the truth. It's also misleading to say that Borscht absolutely needs cabbage, beans, or beets to call it Borscht.
Nowadays, the above-mentioned vegetables indeed act as the basis for Borscht, but historically not all of them were used.
For example, in the Ukrainian region of Polesia - beets were scarce in spring. That's why the acidity of Borscht was achieved with the addition of berries.
At the beginning of the 19th century, tomatoes and potatoes weren't used either.
**What we're aiming for** in vegan Borscht is not the mandatory ingredients but rather the final flavor of Borscht.
It needs to be properly salted with the right amount of acidity. Yes, an **acidic component is very important.** That's why in Ukraine many people use beet kvass (fermented beet juice similar to kombucha) to make Borscht instead of a broth.
## **Why This Is The Best Borscht Recipe**
- **Healthy**: This vegetarian Borscht is packed with good-for-you ingredients, like onion, carrot, garlic cabbage, and beans. This all makes for a very nutritious and hearty soup.
- **Easy**: Despite the fact that there are a few steps involved in making vegan Borscht, all those steps are simple and straightforward. You can do some of the steps ahead of time.
- **Classic Flavors**: This recipe stays true to the traditional Ukrainian Borscht, offering a taste of classic flavors in every spoon even though it's vegan\!
- **Great for a Standalone Meal**: Unlike many soup recipes that are consumed before the main meal, this Ukrainian vegan Borscht is more than an appetizer. It's uniquely satisfying, has a good amount of protein and carbs and you can enjoy it as a meal on its own.
## **Borscht Ingredients**
*Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.*
Ukrainian Vegan Borscht ingredients: onion, carrot, green cabbage, potatoes, beets, garlic, tomato paste, kidney, beans, vegetable broth, olive oil, Balsamic vinegar, lemon juice (not pictured), coconut sugar, flour, salt, pepper, dill.
### Ingredient notes
- **Flour is used to thicken the mixture** of sautéed vegetables. It's what my mom taught me to do a long time ago and I've been adding flour ever since. The quantity of flour is very small but in the end, it will make your Borscht just slightly thicker and will almost bind the ingredients together. I use regular all-purpose flour, but you can replace it with gluten-free flour;
- **Sugar is used to cut through the acidity** in my vegan Borscht with cabbage and beans and intensify the taste of it; Again, this is what my mom taught me. You'll need just a teaspoon of sugar. I used coconut sugar, but you can use brown sugar, organic cane sugar, Maple syrup, or skip this ingredient if you want;
- **Vinegar and lemon juice.** The first ingredient is used to add some acidity to vegan Borscht. The second ingredient, which is lemon juice (not pictured in the photo) is used at the very end to make Borscht "just right". It's the final step in the whole process, where you adjust the seasoning and also make sure it has a good level of acidity. You can actually skip the vinegar and use lemon juice in both instances;
- **Beans**. You can use any beans that you have in your pantry, however, most often Borscht is made with red Kidney beans.
- **Broth.** So, my vegan Borscht is loaded with vegetables. Because of that, the broth is not mandatory. You can absolutely make it with water. If I have time, I make vegetable broth, if not, I use water and my Ukrainian Borscht with cabbage and beans is still delicious.
## **How to Make Borscht**
Now it's time for me to show you how to make Ukrainian Borscht at home. It's easy and so delicious.
1. **Start off by** cooking the beets for vegan Borscht. Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on medium-low heat for about 15-20 minutes or until tender. Remove the beets with the tongs and cool down. Using a paper towel, peel the skin and shred the beets on a large hole grater.
1. **While you cook the beets**, heat the olive oil in a large soup pot, and over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until softened, about 5-7 minutes.
1. **Meanwhile, slice the cabbage.** Using a long knife or a [mandoline slicer](https://amzn.to/3uAPn9C), thinly slice the cabbage.
1. **Sprinkle flour over the sautéed vegetables** and stir for one minute. Add cabbage, sugar, vinegar, tomato paste, and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid, and sauté for 20 minutes until the cabbage softens.
1. **Increase the heat to medium**, and add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil, and cook for 10 minutes.
1. **Add shredded beets,** and kidney beans with all their liquid, salt, and pepper. Cook until potatoes are soft, about 5-10 more minutes.
1. **Turn off the heat,** adjust the seasoning, and add lemon juice, garlic pushed through a garlic press, and fresh dill. Enjoy vegan Borscht with vegan sour cream and a slice of rye bread\!
## Expert Tips to Make Vegan Borscht Perfect
Now, here are a few things worth mentioning about making vegan Borscht with cabbage and beans perfectly every single time.
1. In the final step, when you adjust the seasoning, it's important to "make it right" as my mom says. It means you try your vegan Borscht several times and check if the taste is balanced. **What you're looking for** is first of all - properly salted and peppered Borscht so that you won't feel the need to add more salt. Second of all - you're aiming for a broth that has a slight acidity to it. How do you make sure you got it right? You'll feel it because this subtle acidity will make you want to sip the broth again and again. It'll be perfectly savory. That's why I often end up adding more lemon juice and salt than the recipe requires. Don't overdo it though. Add ½ teaspoon of lemon juice at a time, taste the vegan Borscht and if it's not enough - add more.
1. **I strongly recommend** you make a big pot of vegan Borscht. It is so good, you want to eat today, tomorrow, and perhaps even the day after tomorrow. A good, heavy-duty Dutch oven is your friend. In Ukraine, homemakers usually make huge pots of vegetarian Borscht and eat it the whole week, and I'm not kidding.
1. **Vegan Borscht with cabbage and beans always - always tastes** even better the next day. Since it has many ingredients, overnight they meld and merry together to create an ultimate Ukrainian comfort dish, full of aroma and taste. This is the truth, my friend, which brings us to the first point: make a big pot of vegan Borscht so that you can enjoy this yummy Ukrainian Red Beet Soup or Cabbage Borscht with vegan "Smetana" (sour cream in Ukrainian) for several days in a row.
1. **You can also make vegan Borscht in your crockpot.** Here's my [Slow-Cooker Vegan Borscht recipe](https://www.lavenderandmacarons.com/slow-cooker-borscht/) that I make very often. It's a tad different from this recipe but still very delicious.
## **Recipe Variation Ideas**
As I said earlier, every homemaker has her own spin on vegan Borscht. Here's a list of possible ingredients that you can also add to this Ukrainian Red Beet Borscht with cabbage and beans:
- **Celery:** If you're a fan of celery's unique flavor and crunch, this variation is for you. Simply add thinly sliced celery at the same time as the onion. This will add a refreshing crunch and a subtle, earthy flavor to your vegan borscht.
- **Parsley**: Use parsley in addition to or as an alternative to dill at the end of the cooking process. The parsley will add a fresh, slightly peppery flavor that complements the hearty vegetables in the borscht.
- **Bay Leaves:** If you love the subtle, slightly sweet flavor of bay leaves, you can enhance your borscht by adding one or two bay leaves towards the end of the cooking process. This will infuse the soup with a unique, aromatic flavor that pairs perfectly with the beets and cabbage.
- **Lentils**: You can use red lentils instead of beans. I recommend rinsing a cup of dry lentils and adding them to a vegan Borscht together with the cubed potatoes.
## Frequently Asked Questions
**Is Borscht Vegan?**
We can say so. Over the years, the major ingredients of Borscht have always been beets and cabbage. All other ingredients depended on the wealth of the household.
So if the family was poor, Borscht consisted of vegetables only. To add some richness, a homemaker would make "zazharka" (onion and carrot sautéed in oil) or "salo" (cured pork fat) and add it to Borscht.
When Borscht was served for special occasions or holidays, women would make it with meat, mostly beef.
**Is Borscht Ukrainian or Russian?**
Despite many debates over the origin of Borscht, it is nevertheless considered an authentic Ukrainian dish. UNESCO declared it an intangible cultural heritage.
The most popular Russian soup is shchi, with cabbage being the main ingredient.
Borscht is believed to be an adaptation of Shchi, but with the addition of beets.
**What does Borscht taste like?**
It tastes like a very hearty and rich savory soup with a lot of texture. Beets and tomatoes contribute to the slight sweetness of vegan Borscht. Lemon juice adds acidity, which balances out the sweetness.
Some Borscht recipes call for sautéing the cabbage in sour cream. In that case, the Borscht will have a noticeably creamy aftertaste.
**Is Borscht healthy?**
Absolutely. The number of vegetables that go into vegan Borscht, makes this soup healthy, wholesome, and suitable for anyone who tries to eat clean.
**What do you eat with Borscht?**
Usually, vegan Borscht is served with rye bread, garlic cloves, and/or green onions. If you want to make it even richer, serve it with a dollop of vegan sour cream.
Some vegan recipes call for making your own cashew sour cream. Unless you already have it in your refrigerator, I wouldn't bother with making it. Vegan Borscht tastes absolutely delicious on its own.
## **Storing and Reheating**
**Refrigerate:** After enjoying a bowl of this delicious borscht recipe, store the leftovers in an airtight container or in the same pot you cooked it in. Keep it in the refrigerator, where it will stay fresh for 4-5 days.
**Reheat Instructions:** When you're ready for another serving, you can reheat the soup in a microwave or simmer it in a pot until it's heated through.
## Similar Recipes
- [Vegan Dill Pickle Soup](https://www.lavenderandmacarons.com/vegan-dill-pickle-soup/)
- [Hearty Vegan Cream Of Mushroom Soup With Coconut Milk](https://www.lavenderandmacarons.com/hungarian-style-vegan-mushroom-soup-dairy-free-gluten-free/)
- [Traditional Turkish Lentil Soup Recipe](https://www.lavenderandmacarons.com/traditional-turkish-lentil-soup-recipe/)
- [Vegan French Onion Soup](https://www.lavenderandmacarons.com/vegan-french-onion-soup/)
If you make this recipe, please *leave me a **comment below** and rate it.* *I always appreciate the feedback.* Also, you can follow me on Facebook, Instagram, or [Pinterest](https://www.pinterest.com/lavenderandmcrn/).
## Recipe
## Vegan Borscht Recipe With Cabbage And Beans
This **Vegan Borscht** recipe captures the flavor of authentic borscht in a vegan form. Picky kids approved, this healthy recipe **won't skimp on flavor.** As a Ukrainian, I make this easy vegetable Borscht with beans and cabbage every week, and I'm confident you'll love it too. This post features everything you wanted to know about making this traditional **Ukrainian Soup.**
4\.92 from 47 votes
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Course: Soup
Cuisine: Ukrainian
Diet: Low Fat, Vegan, Vegetarian
Prep Time: 25 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: [6](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/)
Calories: 308kcal
Author: Iryna Bychkiv
Cook Mode
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### Video
### Ingredients
#### Click on the highlighted links to purchase the ingredients.
- â–˘
2 medium beets
- â–˘
2 tablespoon [olive oil](http://www.tkqlhce.com/click-9158705-13305110?url=https%3A%2F%2Fthrivemarket.com%2Fp%2Fcalifornia-olive-ranch-extra-virgin-olive-oil&cjsku=850687100056)
- â–˘
1 medium onion finely minced
- â–˘
1 large carrot peeled shredded
- â–˘
1 tablespoon [all-purpose flour](https://amzn.to/2pap4em) replace with GF flour if you want
- â–˘
1 ½ c cabbage
- â–˘
1 tablespoon coconut sugar replace with Maple syrup, brown sugar or omit
- â–˘
2 tablespoon [tomato paste](http://www.tkqlhce.com/click-9158705-13305110?url=https%3A%2F%2Fthrivemarket.com%2Fp%2Famore-tomato-paste&cjsku=072248213238)
- â–˘
1 teaspoon [Balsamic or Apple Cider Vinegar](https://amzn.to/2q3K57g)
- â–˘
6 cups [vegetable broth](https://amzn.to/2COa9N6) or water
- â–˘
3 medium potatoes peeled and cubed
- â–˘
1 can [kidney beans](http://www.jdoqocy.com/click-9158705-13305110?url=https%3A%2F%2Fthrivemarket.com%2Fp%2Fthrive-market-organic-kidney-beans&cjsku=671635705181) undrained
- â–˘
1 ½ teaspoon [salt](https://amzn.to/3WrLMbv)
- â–˘
ÂĽ teaspoon [pepper](https://amzn.to/34SHXSh)
- â–˘
1 teaspoon lemon juice
- â–˘
5 cloves garlic
- â–˘
ÂĽ c dill chopped
- â–˘
6 tablespoon vegan sour cream for serving, optional
### Instructions
#### **Start off with cooking the beets for vegan Borscht.**
- Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down.**\* (See the notes about the alternative method)**
Using a paper towel peel the skin and shred the beets on a large hole grater.
#### Sauté the veggies.
- Heat olive oil in a large Dutch Oven and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
#### Slice the cabbage.
- Using a long knife or a [mandoline slicer](https://amzn.to/3uAPn9C), thinly slice the cabbage.
#### Sauté the cabbage.
- Sprinkle flour over the sauteed vegetables and stir for one minute. Add cabbage, sugar, vinegar, tomato paste and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
#### Cook the potatoes.
- Increase heat to medium, add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil and cook for 10 minutes.
#### Add beets and beans.
- Add shredded beets, kidney beans with all their liquid, salt and pepper. Cook until potatoes are soft, about 5-10 more minutes.
#### Adjust the seasoning.
- Turn off the heat, adjust the seasoning (add more salt or pepper if you need to). Add lemon juice, garlic pushed through a garlic press and dill.
#### Serve.
- Serve vegan Borscht with a dollop of vegan sour cream.
### Notes
**Beans**. You can use red lentils instead of beans. I recommend rinsing a cup of dry lentils and adding them to a vegan Borscht together with the cubed potatoes.
**Cooking beets for vegan Borscht.** You can also roast the beets. Preheat the oven to 400 F. Wrap each beet in foil and roast until tender when pierced with a knife, about 50–60 minutes, depending on the size. Alternatively, if you own a slow cooker with a steam function, you can fill the bowl with 2 cups of water, place the steaming rack inside, and steam the beets for 15 minutes or until tender.
**I strongly recommend** you make a big pot of vegan Borscht with cabbage and beans. It is so good you want to eat today, tomorrow, and perhaps even the day after tomorrow. A good, heavy-duty Dutch oven is your friend. In Ukraine, homemakers usually make huge pots of Borsch and eat it the whole week, and I'm not kidding.
**Vegan Borscht with cabbage and beans** **always tastes** even better the next day. Since it has many ingredients, overnight they meld and merry together to create an ultimate Ukrainian comfort dish, full of aroma and taste. So, if you try Borscht the next time, you'll be amazed at how rich it tastes.
**In the final step** when you adjust the seasoning, it's important to "make it right" as my mom says. It means you try your vegan Borscht several times and check if the taste is balanced. **What you're looking for** is first of all - properly salted and peppered Borscht that you won't feel the need to add more salt. Second of all - you're aiming for a broth that has a slight acidity to it. **How do you make sure you got it right?** You'll feel it, because this subtle acidity makes you want to sip the broth again and again. It'll be perfectly savory. That's why I often add more lemon juice and salt than the recipe requires. Don't overdo it, though. Add ½ teaspoon of lemon juice at a time, taste the vegan Borscht, and if it's not enough, add more.
**Storage**. Vegan Borscht should be stored in an airtight container or the same pot where it was cooked in the refrigerator. Properly stored, it will keep fresh for 4-5 days.
**Reheat Instructions.** When ready for another serving, you can reheat the soup in a microwave or simmer it in a pot until it's heated through.
### Nutrition
Serving: 1cup \| Calories: 308kcal \| Carbohydrates: 44\.4g \| Protein: 13\.4g \| Fat: 9\.5g \| Saturated Fat: 3\.8g \| Sodium: 1629mg \| Potassium: 1200mg \| Fiber: 9\.7g \| Sugar: 10\.9g \| Calcium: 104mg \| Iron: 4mg
Tried this Recipe? Tag me Today\!Mention [@Lavender.And.Macarons](https://www.instagram.com/Lavender.And.Macarons) or tag [\#lavenderandmacarons](https://www.instagram.com/explore/tags/lavenderandmacarons)\!
##### [Iryna Bychkiv](https://www.lavenderandmacarons.com/author/testadmin/)
[Website](https://www.lavenderandmacarons.com/about-me/)
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
## More Best Vegan Soup Recipes
- [Curried Cauliflower Tomato Soup](https://www.lavenderandmacarons.com/curried-cauliflower-soup/)
- [Slow Cooker Vegetable Soup With Farro](https://www.lavenderandmacarons.com/slow-cooker-vegetable-soup-with-farro/)
- [Gazpacho Soup](https://www.lavenderandmacarons.com/spain-gazpacho-recipe-andalusian-gazpacho/)
- [Vegan Chicken Noodle Soup](https://www.lavenderandmacarons.com/vegan-chicken-noodle-soup/)
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## Reader Interactions
### Comments
1. Anne-Marie McMahon says
January 01, 2026 at 11:33 am
I am so, so happy to have found this recipe. It is delicious and satisfying and I make it often, using usually 1/2 Tbsp+ of dried dill since I never have fresh on hand. And the pop of flavor at the very end from the grated raw garlic is excellent\!
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20917)
2. Angie says
September 07, 2025 at 8:53 am
We love this recipe! We've made it a number of times already, always to rave reviews, and have been happy to share the recipe when asked. We do not change anything. The recipe is perfect as is.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20830)
- Iryna Bychkiv says
September 08, 2025 at 11:05 am
Angie, thank you for your comment and 5-star rating! I'm happy you enjoyed this recipe\!
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20832)
3. Alicia Allison says
February 03, 2025 at 12:04 pm
Can I make a lot of this and freeze for another night?
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20698)
- Iryna Bychkiv says
February 03, 2025 at 1:13 pm
Yes, you can certainly freeze Borsch.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20699)
4. Benny says
November 19, 2024 at 8:19 am
Made with brown lentils and loved it! Great recipe
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20598)
- Iryna Bychkiv says
November 20, 2024 at 10:14 am
Benny, thank you for your comment and 5-star rating! I'm happy you liked this Borscht recipe! And yes, using lentils is a great idea. I also use them in Borscht very often.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20601)
5. Tara Asai says
July 30, 2024 at 3:03 pm
This is an excellent soup. I love beets but had not made borscht before and wasn’t sure of how to proceed. The directions were easy and the soup is nutritious and tastes wonderful. As I didn’t have sour cream, I used soy yogurt instead as a garnish. Thank you for sharing your recipe.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20509)
- Iryna Bychkiv says
August 01, 2024 at 1:29 pm
Tara, thank you so much for your comment and 5-star rating! I'm happy you enjoyed this Borscht recipe\!
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20516)
6. Mary says
December 21, 2023 at 4:52 pm
Made this tonight for tomorrow. I couldn’t stop tasting it. I think I ate half the pot. It’s that good. I will definitely be making this again. And again. Thank you so much for the recipe.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20218)
- Iryna Bychkiv says
December 22, 2023 at 6:53 pm
Mary, thank you so much for your beautiful comment and 5-star rating! I'm so happy you liked my Borscht recipe\!
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20220)
7. Megan says
November 15, 2023 at 12:56 pm
my first time eating or making borscht, was lazy with the veggie shredding so mine wasn't as pretty, but still very yummy and hearty! used lentils instead as I forgot to presoak my mixed beans. thank you for the recipe\!
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20180)
- Iryna Bychkiv says
November 18, 2023 at 7:10 pm
Megan, thank you so much for your comment and 5-star rating! I'm very happy you enjoyed this Borscht recipe:) And yes, using lentils is a great idea. I also use them in Borscht quite often; they make the soup heartier.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20187)
8. Jessica says
October 09, 2023 at 7:03 pm
Thank you so much for sharing your recipe. I had a craving for beets and found your recipe. This is my first time trying/ making borscht. Let me tell you, I am a little heartbroken I didn’t make a double batch! I really loved it. I didn’t have potatoes so I substituted with yams. I also didn’t have fresh dill and used dried. It was so yummy. I can’t wait to make again without substituting\!
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20114)
- Iryna says
October 10, 2023 at 4:15 pm
Jessica, thank you so much for your comment and a 5-star rating! I'm very happy you liked my Borscht recipe. And yes, it's a great idea to double batch, it will be even more delicious the next day;)
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-20115)
9. Lori says
February 04, 2023 at 3:41 am
I made a double batch of this tonight using red lentils and adding celery and parsley too. I also added about 2 Tbs of amino acids to minimize the salt. I think it gave it a bit of an umami flavor, which meat would have done. Your tips about the lemon at the end were spot on. It really brought the flavors to a new level. Thank you for the recipe and all the tips. Definitely making again.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-19763)
- Iryna says
February 04, 2023 at 1:29 pm
Lori, thank you so much for your comment and a 5-star rating! I'm so happy you liked this recipe and that you found my tips useful. I also love making Borscht with red lentils. Lentils give it a very nice and rich texture.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-19767)
10. Al Newman says
January 28, 2023 at 6:36 pm
I have made your recipe many times. It is definitely one of my favorites. I double the recipe and freeze half and eat it six to seven times over two weeks. I shred the beets raw, use red cabbage, and red onion. The color is a magnificent red. Today, I added some minced ginger for a little zing as lemons are hard to find here in Belize. Love this borsch.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-19754)
- Iryna says
January 30, 2023 at 11:01 am
Al, thank you so much for your comment and a 5-star rating! I'm so happy you like my Borscht recipe. I love the idea of adding ginger. Gotta try this too next time I make Borscht.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-19757)
11. Mette says
January 22, 2023 at 1:29 pm
Best Borscht ever was the spontaneous comment from the whole family. Did double batch so now I can eat it the whole week.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-19748)
- Iryna says
February 09, 2023 at 10:53 am
Mette, thank you so much for your comment! I'm so glad your whole family enjoyed this Borscht recipe.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-19774)
12. Lynne Richard says
December 30, 2022 at 7:59 pm
Very good! I love borcht, so i doubled the batch. Glad i did! I enjoy it s as much as the meat version I’ve been making. It has all the savory goodness and it’s beautiful.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-19703)
- Iryna says
December 31, 2022 at 8:36 am
Lynne, thank you so much for your comment and a 5-star rating! I'm happy you enjoyed this recipe\!
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-19705)
13. Donn says
October 02, 2022 at 6:17 pm
Does it freeze well?
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-19577)
- Iryna says
October 04, 2022 at 12:40 pm
You can freeze Borscht for up to 2 months. Please note that once you thaw it, the potatoes might change their texture a bit. This will not affect the taste of Borscht.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-19579)
14. Olga says
October 01, 2022 at 9:57 pm
This is a first, I’ve never heard of adding sugar and tomato paste to borscht. I guess this is a newer version of borscht. Also the vinegar or lemon should be added after beets are added, not at end. It’s to keep the beets from turning gray during cooking. Also add couple bay leaves for more flavor.
[Reply](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#comment-19575)
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| Readable Markdown | This **Vegan Borscht** recipe captures the flavor of authentic borscht in a vegan form. Picky kids approved, this healthy recipe **won't skimp on flavor.** As a Ukrainian, I make this easy vegetable Borscht with beans and cabbage every week and I'm confident you'll love it too. This post features everything you wanted to know about making this traditional **Ukrainian Soup.**
Also, try this delicious [Slow-Cooker Borscht](https://www.lavenderandmacarons.com/green-borscht-spinach-soup/) and [Cauliflower Borscht](https://www.lavenderandmacarons.com/vegetarian-borscht-recipe/).
I know a thing or two about making Vegan Borscht.
I'm Ukrainian and this red beet soup with beans and cabbage is literally a symbol of Ukrainian cuisine.
When I lived in Ukraine, a hearty homemade Borscht was constantly on our weekly rotation. Probably, even more often than that.
Jump to:
- [What are the Most Important Ingredients for Borscht?](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#what-are-the-most-important-ingredients-for-borscht)
- [Why This Is The Best Borscht Recipe](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#why-this-is-the-best-borscht-recipe)
- [Borscht Ingredients](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#borscht-ingredients)
- [How to Make Borscht](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#how-to-make-borscht)
- [Expert Tips to Make Vegan Borscht Perfect](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#expert-tips-to-make-vegan-borscht-perfect)
- [Recipe Variation Ideas](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#recipe-variation-ideas)
- [Frequently Asked Questions](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#frequently-asked-questions)
- [Storing and Reheating](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#storing-and-reheating)
- [Similar Recipes](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#similar-recipes)
- [Recipe](https://www.lavenderandmacarons.com/ukrainian-borsch-the-best-recipe/#h-recipe)
Of course, I wasn't always vegan and our Borscht had to have some kind of meat in it. Vegetarian [Cold Borscht](https://www.lavenderandmacarons.com/cold-borscht-holodnik/) and [Green Borscht](https://www.lavenderandmacarons.com/green-borscht-spinach-soup/) were super popular too.
After I switched to a plant-based diet, Ukrainian Borscht was the easiest thing to "veganize".
This simple vegan Borscht soup features so many good-for-you vegetables like cabbage and beans and it doesn't need meat.
Vegan Borscht is a [hearty soup](https://www.lavenderandmacarons.com/cozy-vegan-soup-recipes/) that you can serve as a standalone meal and I'll teach you how to make this classic Ukrainian recipe.
But before we go into all the details on how to make Ukrainian Borscht, **let me get this straight**.
If you hear someone saying they make **an authentic vegan Borscht recipe**, don't ever believe that person and walk away.
Well, I'm kidding of course, but do you know that every respectable Ukrainian homemaker will claim her Borscht is authentic?
It is always funny to read Ukrainian cooking forums where all ladies fight till they prove their Borscht is the most authentic one.
Here, I'm not going to claim my vegan Borscht is authentic. Because the truth is - **no one knows a truly authentic recipe**.
There are certain ingredients that you can use in order to call it Borscht, but other than that every homemaker has her own spin on this hearty and delicious soup.
### Is this Borsch delicious?
You betcha. In fact, my vegan Borscht with beans and cabbage is the only recipe you need.
Believe me, if I say I tried countless Borsch recipes and I made many of these recipes at home.
But the version that I'm giving you today is my favorite.
## What are the Most Important Ingredients for Borscht?
Despite the popular belief that Borscht has to have meat in it, this statement couldn't be further from the truth. It's also misleading to say that Borscht absolutely needs cabbage, beans, or beets to call it Borscht.
Nowadays, the above-mentioned vegetables indeed act as the basis for Borscht, but historically not all of them were used.
For example, in the Ukrainian region of Polesia - beets were scarce in spring. That's why the acidity of Borscht was achieved with the addition of berries.
At the beginning of the 19th century, tomatoes and potatoes weren't used either.
**What we're aiming for** in vegan Borscht is not the mandatory ingredients but rather the final flavor of Borscht.
It needs to be properly salted with the right amount of acidity. Yes, an **acidic component is very important.** That's why in Ukraine many people use beet kvass (fermented beet juice similar to kombucha) to make Borscht instead of a broth.
## **Why This Is The Best Borscht Recipe**
- **Healthy**: This vegetarian Borscht is packed with good-for-you ingredients, like onion, carrot, garlic cabbage, and beans. This all makes for a very nutritious and hearty soup.
- **Easy**: Despite the fact that there are a few steps involved in making vegan Borscht, all those steps are simple and straightforward. You can do some of the steps ahead of time.
- **Classic Flavors**: This recipe stays true to the traditional Ukrainian Borscht, offering a taste of classic flavors in every spoon even though it's vegan\!
- **Great for a Standalone Meal**: Unlike many soup recipes that are consumed before the main meal, this Ukrainian vegan Borscht is more than an appetizer. It's uniquely satisfying, has a good amount of protein and carbs and you can enjoy it as a meal on its own.
## **Borscht Ingredients**
*Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.*
Ukrainian Vegan Borscht ingredients: onion, carrot, green cabbage, potatoes, beets, garlic, tomato paste, kidney, beans, vegetable broth, olive oil, Balsamic vinegar, lemon juice (not pictured), coconut sugar, flour, salt, pepper, dill.
### Ingredient notes
- **Flour is used to thicken the mixture** of sautéed vegetables. It's what my mom taught me to do a long time ago and I've been adding flour ever since. The quantity of flour is very small but in the end, it will make your Borscht just slightly thicker and will almost bind the ingredients together. I use regular all-purpose flour, but you can replace it with gluten-free flour;
- **Sugar is used to cut through the acidity** in my vegan Borscht with cabbage and beans and intensify the taste of it; Again, this is what my mom taught me. You'll need just a teaspoon of sugar. I used coconut sugar, but you can use brown sugar, organic cane sugar, Maple syrup, or skip this ingredient if you want;
- **Vinegar and lemon juice.** The first ingredient is used to add some acidity to vegan Borscht. The second ingredient, which is lemon juice (not pictured in the photo) is used at the very end to make Borscht "just right". It's the final step in the whole process, where you adjust the seasoning and also make sure it has a good level of acidity. You can actually skip the vinegar and use lemon juice in both instances;
- **Beans**. You can use any beans that you have in your pantry, however, most often Borscht is made with red Kidney beans.
- **Broth.** So, my vegan Borscht is loaded with vegetables. Because of that, the broth is not mandatory. You can absolutely make it with water. If I have time, I make vegetable broth, if not, I use water and my Ukrainian Borscht with cabbage and beans is still delicious.
## **How to Make Borscht**
Now it's time for me to show you how to make Ukrainian Borscht at home. It's easy and so delicious.
1. **Start off by** cooking the beets for vegan Borscht. Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on medium-low heat for about 15-20 minutes or until tender. Remove the beets with the tongs and cool down. Using a paper towel, peel the skin and shred the beets on a large hole grater.
1. **While you cook the beets**, heat the olive oil in a large soup pot, and over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until softened, about 5-7 minutes.
1. **Meanwhile, slice the cabbage.** Using a long knife or a [mandoline slicer](https://amzn.to/3uAPn9C), thinly slice the cabbage.
1. **Sprinkle flour over the sautéed vegetables** and stir for one minute. Add cabbage, sugar, vinegar, tomato paste, and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid, and sauté for 20 minutes until the cabbage softens.
1. **Increase the heat to medium**, and add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil, and cook for 10 minutes.
1. **Add shredded beets,** and kidney beans with all their liquid, salt, and pepper. Cook until potatoes are soft, about 5-10 more minutes.
1. **Turn off the heat,** adjust the seasoning, and add lemon juice, garlic pushed through a garlic press, and fresh dill. Enjoy vegan Borscht with vegan sour cream and a slice of rye bread\!
## Expert Tips to Make Vegan Borscht Perfect
Now, here are a few things worth mentioning about making vegan Borscht with cabbage and beans perfectly every single time.
1. In the final step, when you adjust the seasoning, it's important to "make it right" as my mom says. It means you try your vegan Borscht several times and check if the taste is balanced. **What you're looking for** is first of all - properly salted and peppered Borscht so that you won't feel the need to add more salt. Second of all - you're aiming for a broth that has a slight acidity to it. How do you make sure you got it right? You'll feel it because this subtle acidity will make you want to sip the broth again and again. It'll be perfectly savory. That's why I often end up adding more lemon juice and salt than the recipe requires. Don't overdo it though. Add ½ teaspoon of lemon juice at a time, taste the vegan Borscht and if it's not enough - add more.
1. **I strongly recommend** you make a big pot of vegan Borscht. It is so good, you want to eat today, tomorrow, and perhaps even the day after tomorrow. A good, heavy-duty Dutch oven is your friend. In Ukraine, homemakers usually make huge pots of vegetarian Borscht and eat it the whole week, and I'm not kidding.
1. **Vegan Borscht with cabbage and beans always - always tastes** even better the next day. Since it has many ingredients, overnight they meld and merry together to create an ultimate Ukrainian comfort dish, full of aroma and taste. This is the truth, my friend, which brings us to the first point: make a big pot of vegan Borscht so that you can enjoy this yummy Ukrainian Red Beet Soup or Cabbage Borscht with vegan "Smetana" (sour cream in Ukrainian) for several days in a row.
1. **You can also make vegan Borscht in your crockpot.** Here's my [Slow-Cooker Vegan Borscht recipe](https://www.lavenderandmacarons.com/slow-cooker-borscht/) that I make very often. It's a tad different from this recipe but still very delicious.
## **Recipe Variation Ideas**
As I said earlier, every homemaker has her own spin on vegan Borscht. Here's a list of possible ingredients that you can also add to this Ukrainian Red Beet Borscht with cabbage and beans:
- **Celery:** If you're a fan of celery's unique flavor and crunch, this variation is for you. Simply add thinly sliced celery at the same time as the onion. This will add a refreshing crunch and a subtle, earthy flavor to your vegan borscht.
- **Parsley**: Use parsley in addition to or as an alternative to dill at the end of the cooking process. The parsley will add a fresh, slightly peppery flavor that complements the hearty vegetables in the borscht.
- **Bay Leaves:** If you love the subtle, slightly sweet flavor of bay leaves, you can enhance your borscht by adding one or two bay leaves towards the end of the cooking process. This will infuse the soup with a unique, aromatic flavor that pairs perfectly with the beets and cabbage.
- **Lentils**: You can use red lentils instead of beans. I recommend rinsing a cup of dry lentils and adding them to a vegan Borscht together with the cubed potatoes.
## Frequently Asked Questions
**Is Borscht Vegan?**
We can say so. Over the years, the major ingredients of Borscht have always been beets and cabbage. All other ingredients depended on the wealth of the household.
So if the family was poor, Borscht consisted of vegetables only. To add some richness, a homemaker would make "zazharka" (onion and carrot sautéed in oil) or "salo" (cured pork fat) and add it to Borscht.
When Borscht was served for special occasions or holidays, women would make it with meat, mostly beef.
**Is Borscht Ukrainian or Russian?**
Despite many debates over the origin of Borscht, it is nevertheless considered an authentic Ukrainian dish. UNESCO declared it an intangible cultural heritage.
The most popular Russian soup is shchi, with cabbage being the main ingredient.
Borscht is believed to be an adaptation of Shchi, but with the addition of beets.
**What does Borscht taste like?**
It tastes like a very hearty and rich savory soup with a lot of texture. Beets and tomatoes contribute to the slight sweetness of vegan Borscht. Lemon juice adds acidity, which balances out the sweetness.
Some Borscht recipes call for sautéing the cabbage in sour cream. In that case, the Borscht will have a noticeably creamy aftertaste.
**Is Borscht healthy?**
Absolutely. The number of vegetables that go into vegan Borscht, makes this soup healthy, wholesome, and suitable for anyone who tries to eat clean.
**What do you eat with Borscht?**
Usually, vegan Borscht is served with rye bread, garlic cloves, and/or green onions. If you want to make it even richer, serve it with a dollop of vegan sour cream.
Some vegan recipes call for making your own cashew sour cream. Unless you already have it in your refrigerator, I wouldn't bother with making it. Vegan Borscht tastes absolutely delicious on its own.
## **Storing and Reheating**
**Refrigerate:** After enjoying a bowl of this delicious borscht recipe, store the leftovers in an airtight container or in the same pot you cooked it in. Keep it in the refrigerator, where it will stay fresh for 4-5 days.
**Reheat Instructions:** When you're ready for another serving, you can reheat the soup in a microwave or simmer it in a pot until it's heated through.
## Similar Recipes
- [Vegan Dill Pickle Soup](https://www.lavenderandmacarons.com/vegan-dill-pickle-soup/)
- [Hearty Vegan Cream Of Mushroom Soup With Coconut Milk](https://www.lavenderandmacarons.com/hungarian-style-vegan-mushroom-soup-dairy-free-gluten-free/)
- [Traditional Turkish Lentil Soup Recipe](https://www.lavenderandmacarons.com/traditional-turkish-lentil-soup-recipe/)
- [Vegan French Onion Soup](https://www.lavenderandmacarons.com/vegan-french-onion-soup/)
If you make this recipe, please *leave me a **comment below** and rate it.* *I always appreciate the feedback.* Also, you can follow me on Facebook, Instagram, or [Pinterest](https://www.pinterest.com/lavenderandmcrn/).
#### Click on the highlighted links to purchase the ingredients.
- â–˘
2 medium beets
- â–˘
2 tablespoon [olive oil](http://www.tkqlhce.com/click-9158705-13305110?url=https%3A%2F%2Fthrivemarket.com%2Fp%2Fcalifornia-olive-ranch-extra-virgin-olive-oil&cjsku=850687100056)
- â–˘
1 medium onion finely minced
- â–˘
1 large carrot peeled shredded
- â–˘
1 tablespoon [all-purpose flour](https://amzn.to/2pap4em) replace with GF flour if you want
- â–˘
1 ½ c cabbage
- â–˘
1 tablespoon coconut sugar replace with Maple syrup, brown sugar or omit
- â–˘
2 tablespoon [tomato paste](http://www.tkqlhce.com/click-9158705-13305110?url=https%3A%2F%2Fthrivemarket.com%2Fp%2Famore-tomato-paste&cjsku=072248213238)
- â–˘
1 teaspoon [Balsamic or Apple Cider Vinegar](https://amzn.to/2q3K57g)
- â–˘
6 cups [vegetable broth](https://amzn.to/2COa9N6) or water
- â–˘
3 medium potatoes peeled and cubed
- â–˘
1 can [kidney beans](http://www.jdoqocy.com/click-9158705-13305110?url=https%3A%2F%2Fthrivemarket.com%2Fp%2Fthrive-market-organic-kidney-beans&cjsku=671635705181) undrained
- â–˘
1 ½ teaspoon [salt](https://amzn.to/3WrLMbv)
- â–˘
ÂĽ teaspoon [pepper](https://amzn.to/34SHXSh)
- â–˘
1 teaspoon lemon juice
- â–˘
5 cloves garlic
- â–˘
ÂĽ c dill chopped
- â–˘
6 tablespoon vegan sour cream for serving, optional
#### **Start off with cooking the beets for vegan Borscht.**
- Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down.**\* (See the notes about the alternative method)**
Using a paper towel peel the skin and shred the beets on a large hole grater.
#### Sauté the veggies.
- Heat olive oil in a large Dutch Oven and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
#### Slice the cabbage.
- Using a long knife or a [mandoline slicer](https://amzn.to/3uAPn9C), thinly slice the cabbage.
#### Sauté the cabbage.
- Sprinkle flour over the sauteed vegetables and stir for one minute. Add cabbage, sugar, vinegar, tomato paste and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
#### Cook the potatoes.
- Increase heat to medium, add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil and cook for 10 minutes.
#### Add beets and beans.
- Add shredded beets, kidney beans with all their liquid, salt and pepper. Cook until potatoes are soft, about 5-10 more minutes.
#### Adjust the seasoning.
- Turn off the heat, adjust the seasoning (add more salt or pepper if you need to). Add lemon juice, garlic pushed through a garlic press and dill.
#### Serve.
- Serve vegan Borscht with a dollop of vegan sour cream.
**Beans**. You can use red lentils instead of beans. I recommend rinsing a cup of dry lentils and adding them to a vegan Borscht together with the cubed potatoes.
**Cooking beets for vegan Borscht.** You can also roast the beets. Preheat the oven to 400 F. Wrap each beet in foil and roast until tender when pierced with a knife, about 50–60 minutes, depending on the size. Alternatively, if you own a slow cooker with a steam function, you can fill the bowl with 2 cups of water, place the steaming rack inside, and steam the beets for 15 minutes or until tender.
**I strongly recommend** you make a big pot of vegan Borscht with cabbage and beans. It is so good you want to eat today, tomorrow, and perhaps even the day after tomorrow. A good, heavy-duty Dutch oven is your friend. In Ukraine, homemakers usually make huge pots of Borsch and eat it the whole week, and I'm not kidding.
**Vegan Borscht with cabbage and beans** **always tastes** even better the next day. Since it has many ingredients, overnight they meld and merry together to create an ultimate Ukrainian comfort dish, full of aroma and taste. So, if you try Borscht the next time, you'll be amazed at how rich it tastes.
**In the final step** when you adjust the seasoning, it's important to "make it right" as my mom says. It means you try your vegan Borscht several times and check if the taste is balanced. **What you're looking for** is first of all - properly salted and peppered Borscht that you won't feel the need to add more salt. Second of all - you're aiming for a broth that has a slight acidity to it. **How do you make sure you got it right?** You'll feel it, because this subtle acidity makes you want to sip the broth again and again. It'll be perfectly savory. That's why I often add more lemon juice and salt than the recipe requires. Don't overdo it, though. Add ½ teaspoon of lemon juice at a time, taste the vegan Borscht, and if it's not enough, add more.
**Storage**. Vegan Borscht should be stored in an airtight container or the same pot where it was cooked in the refrigerator. Properly stored, it will keep fresh for 4-5 days.
**Reheat Instructions.** When ready for another serving, you can reheat the soup in a microwave or simmer it in a pot until it's heated through.
Serving: 1cup \| Calories: 308kcal \| Carbohydrates: 44\.4g \| Protein: 13\.4g \| Fat: 9\.5g \| Saturated Fat: 3\.8g \| Sodium: 1629mg \| Potassium: 1200mg \| Fiber: 9\.7g \| Sugar: 10\.9g \| Calcium: 104mg \| Iron: 4mg
[Iryna Bychkiv](https://www.lavenderandmacarons.com/author/testadmin/)
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire. | |||||||||
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