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    You are here: Home / Soups / Vegan Borscht

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: January 3, 2018

    Vegan Borscht

    Jump to Recipe Print Recipe
    Vegan Borscht

    This cozy vegan borscht is made with vibrant beets, hearty veggies and flavored with zippy lemon juice and dill.

    Bowl of Vegan Borscht with Lemon Slices and Water Glass in the Background

    Funny story: for the longest time I assumed borscht was gross, even though I had absolutely zero logical basis for thinking that.

    Back when I waited tables it was the soup of the day one day, but I'd never heard of it before. Some of the other servers explained that it was beet soup, so it must be terrible. I think there was even a gagging noise and finger-down-the-throat gesture involved. I guess that had an impression on me, because for most of my adult life I steered clear of borscht.

    Vegan Borscht in a Pot with Dill in the Background

    Well that was kind of ridiculous. I mean, first of all, I LOVE beets. Love, love, love them. But I guess I assumed they were bad in soup because someone else said so. Second of all, a lot of people make assumptions about the food I eat being unappetizing just because it's vegan. How many millions of times have people scrunched their faces up in disgust over tofu or miso or Brussels sprouts. All of which is I happen to love.

    Vegan Borscht in a Bowl with Cashew Cream and Herbs

    It wasn't until recently that I realized I'd been pretty silly all those years making a unconscious assumption based on what other people told me. I decided it was time to whip up a batch of vegan borscht and see what I thought.

    The verdict: borscht is the best thing ever. You know, along with tofu and miso and Brussels sprouts and all that other good stuff.

    Ladle Filled with Vegan Borscht

    If you love cozy soups and you're a fan of beets, it's a safe bet that you'll dig this.

    Bowl of Vegan Borscht with a Spoon

    My vegan borscht is made with not only beets, but also cabbage, carrots and potatoes. It's super hearty. The beets infuse everything with their slightly sweet, earthy flavor, and the soup gets finished with some zippy lemon and dill. I topped my bowl with a scoop of unflavored non-dairy yogurt, but vegan sour cream or cashew cream would be excellent too. Serve it with some crusty bread for dipping and you'll be in winter comfort food heaven.

    Bowl of Vegan Borscht with Lemon Slices and Water Glass in the Background
    4.93 from 42 votes
    Print

    Vegan Borscht

    This cozy vegan borscht is made with vibrant beets, hearty veggies and flavored with zippy lemon juice and dill.

    Course Soup
    Cuisine American, Ukranian
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 4
    Calories 200 kcal
    Author Alissa Saenz

    Ingredients

    • 2 tablespoons olive oil
    • 3 medium beets, peeled and diced (½ inch)
    • 2 medium carrots, peeled and diced (½ inch)
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 4 cups vegetable broth
    • 2 tablespoons tomato paste
    • 2 cups finely chopped cabbage
    • 1 medium russet potato, peeled and diced (½ inch)
    • 1 ½ tablespoons lemon juice
    • ¼ cup chopped fresh dill, plus more for serving
    • Salt and pepper to taste
    • Vegan sour cream, yogurt, or cashew cream, for serving
    • Chopped fresh chives and/or parsley, for serving

    Instructions

    Stovetop Method

    1. Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the beets, carrot and onions. Sauté until the veggies begin to soften, about 10 minutes. Add the garlic and sauté another minute, until very fragrant.

    2. Stir in the broth, tomato paste, cabbage and potato. Raise the heat and bring the liquid to a boil. Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes. You can add more broth or water if you like.

    3. Remove the pot from heat and stir in the lemon juice and dill. Season with salt and pepper to taste.

    4. Ladle the soup into bowls and top with vegan sour cream, yogurt, or cashew cream, and a sprinkling of fresh dill, parsley and/or chives. Serve.

    Instant Pot Method

    1. Press the "sauté" button on your Instant Pot, then add the oil. Give the oil a minute to heat up, then add the beets, carrot and onions. Sauté the veggies until they begin to soften, about 5 minutes. Add the garlic and sauté another minute, until very fragrant. Press the "cancel" button.

    2. Stir in the broth, tomato paste, cabbage and potato. Place the lid on your Instant Pot and set the valve to the "sealing" position. Press the "pressure cook" or "manual" button and set the pressure to high. Set the soup to cook for 15 minutes.

    3. When the soup has finished cooking, carefully move the valve to the "venting" position. Let the pressure release completely.

    4. Remove the lid from the Instant Pot. Stir in the lemon juice and dill. Season the soup with salt and pepper to taste.

    5. Ladle the soup into bowls and top with vegan sour cream, yogurt, or cashew cream, and a sprinkling of fresh dill, parsley and/or chives. Serve.

    Nutrition Facts
    Vegan Borscht
    Amount Per Serving
    Calories 200 Calories from Fat 68
    % Daily Value*
    Fat 7.5g12%
    Saturated Fat 1.1g6%
    Sodium 984mg41%
    Potassium 841mg24%
    Carbohydrates 32.5g11%
    Fiber 5.2g21%
    Sugar 12.2g14%
    Protein 4.4g9%
    Calcium 80mg8%
    Iron 3.1mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Zesty Tofu Fajitas
    Vegan Gumbo with Andouille Red Bean Meatballs »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Monica says

      January 03, 2018 at 1:31 pm

      Do you use regular green cabbage or red?

      Reply
      • Alissa Saenz says

        January 04, 2018 at 4:50 pm

        I've been using green just because I happened to have some on hand, but red would work too!

        Reply
    2. Ana says

      January 04, 2018 at 1:18 am

      5 stars
      I was hooked on this soup with the flavours of dill and lemon juice! Adding to my "to-make" list :)

      Reply
      • Alissa Saenz says

        January 04, 2018 at 4:49 pm

        I hope you enjoy it!!

        Reply
        • Ana says

          January 05, 2018 at 2:26 pm

          Thanks, Allisa! I love beets I forgot to mention, so this soup is right down my alley and you got me totally hooked with the dill and lemon flavouring, I think would go so good! I have not yet made it yet (it's been added to my evergrowing to-make list, which is about getting cooking too...when I get there) but it looks like it will turn out a great soup (and I love soup) :)

          Reply
    3. Ana says

      January 04, 2018 at 1:20 am

      Also, I think either red or green cabbage would work, or just add both (I love cabbage).

      Reply
    4. Maureen Cram says

      January 04, 2018 at 9:23 am

      5 stars
      Just what I needed! I have been searching for recipes that are appealing for beetroot. We love soup all year round - it is the middle of summer here in South Africa :).

      Reply
      • Alissa Saenz says

        January 04, 2018 at 4:49 pm

        This is perfect if you love beets. :) I hope you enjoy!!

        Reply
        • Tynam says

          April 07, 2019 at 4:14 pm

          5 stars
          Looks delicious I can’t wait to try it. Is the sodium content really 41% dry? Also, how is it cold?

          Reply
          • Alissa Saenz says

            April 07, 2019 at 5:04 pm

            Thank you! The sodium content will depend on what brand of broth you use. Here's a link to the nutritional calculator that I generate my labels from: https://www.connoisseurusveg.com/vegan-matzo-ball-soup/ - You can try crunching the numbers with different brands of broth or even low sodium varities to see if you can get a lower number. I think the brand it uses by default is pretty high in sodium! I haven't tried it cold, but I think it would be good!

            Reply
            • Jo-Ann says

              August 26, 2019 at 5:06 pm

              5 stars
              Just making a double batch to take to my daughter who is vegan when I go visit her tomorrow, for the freezer while she starts Grad School! I am also adding some dill pickle juice from the pickle jar along with the dill and lemon juice! I think it will be delicious! I’m having some for dinner before I put it in the containers for her! Thanks for the recipe!

            • Alissa Saenz says

              September 01, 2019 at 10:53 am

              Sounds wonderful! I love the idea of adding pickle juice!

    5. judith dezarn says

      January 04, 2018 at 9:48 am

      I love Beets and the only thing I might try is to puree the Borscht, only because I would like a smoother soup.. But before I do that I will try it the way I have cooked it so I don't err the next time I make it and get the best blend..

      Reply
      • Alissa Saenz says

        January 04, 2018 at 4:49 pm

        I was actually planning on pureeing this next time I make it!

        Reply
      • Christine Small says

        January 19, 2020 at 2:40 pm

        I've become a lazy chef and I'm planning on shredding the beets and carrots instead of chopping. Might give you a smoother soup!

        Reply
    6. Ray Hendzel says

      January 04, 2018 at 10:24 am

      Thanks for the recipes, I am looking forward to making a few that are vegan soon.

      Happy Holidays.

      Reply
      • Alissa Saenz says

        January 04, 2018 at 4:48 pm

        Happy Holidays to you too!! I hope you enjoy them!

        Reply
    7. Kate says

      January 04, 2018 at 4:16 pm

      5 stars
      Borscht is a staple here in Belarus, it's common to say that a woman is a good wife if she can cook borscht. So sexist, to my mind, but doesn't change the fact that borscht is very important.

      Reply
      • Alissa Saenz says

        January 04, 2018 at 4:47 pm

        Lol. I just told my husband that and he agreed!

        Reply
    8. Michael says

      January 05, 2018 at 5:49 am

      5 stars
      I love Borscht! Thank you for this delicious recipe!
      Do you have a recipe for a homemade vegan sour-cream?

      Reply
      • Alissa Saenz says

        January 07, 2018 at 9:06 pm

        I do! This one includes my go-to recipe for homemade cashew sour cream: https://www.connoisseurusveg.com/chipotle-lentil-stuffed-sweet-potatoes/ I hope you enjoy this!!

        Reply
    9. Jennifer says

      January 06, 2018 at 4:27 pm

      I am glad you included some tomato paste. I made one from I THINK Isa Chandra's cookbook, and I hated it. No tomatoes. It adds a nice zip to it.

      I remember Rugrats making fun of Borscht when I was little. I mean, it is a pretty intense looking soup, so I can see why people get scared of it. lol

      Reply
      • Alissa Saenz says

        January 07, 2018 at 9:02 pm

        Yeah, I think it's definitely necessary! I was going to try skipping it but I gave it a taste test as it was simmering and it was missing something. Tomato paste did the trick. :)

        Reply
    10. Heiba Kebbas says

      January 06, 2018 at 5:37 pm

      5 stars
      Made this last night and it was so delicious! Only addition I made was some garlic powder for extra flavor. My family and I gobbled it up in a heart-beet. ;)

      Reply
      • Alissa Saenz says

        January 07, 2018 at 9:01 pm

        I'm glad it was a hit!! Thanks so much!

        Reply
    11. Emily P says

      January 07, 2018 at 8:15 pm

      5 stars
      Ok, the rest of the family didn’t love this soup—MORE FOR ME. Delicious! I used dried dill, fresh parsley, and plenty of lemon juice. Also dairy sour cream, because I’m not actually a vegan. Thanks for the recipe!

      Reply
      • Alissa Saenz says

        January 07, 2018 at 8:55 pm

        Yay! I'm so glad you enjoyed it!! Thanks Emily!

        Reply
    12. Meg says

      March 10, 2018 at 6:46 pm

      5 stars
      This was GOOD.

      Reply
      • Alissa Saenz says

        March 11, 2018 at 9:27 pm

        I'm glad you enjoyed it!! Thanks Meg!

        Reply
    13. Leticia says

      August 14, 2018 at 8:01 pm

      Could it be served cold?

      Reply
      • Alissa Saenz says

        August 18, 2018 at 9:41 pm

        I think this would be delicious served cold during the summer. :)

        Reply
    14. Maryrita says

      November 01, 2018 at 12:36 pm

      3 stars
      I prepared the recipe, minus the potato, and the beets never softened, so I purées the soup. It just doesn’t have enough flavor for me. Next time, I will roast the beets and carrots before adding to the broth as I love the taste of roasted vegetables.

      How many people is the recipe intended to serve?

      Reply
      • Alissa Saenz says

        November 04, 2018 at 2:33 pm

        Sorry to hear that! I'm not sure why your beets and potato wouldn't soften - that's very unusual. The recipe serves four - listed right under the cook time. :)

        Reply
      • Tiffany says

        September 16, 2020 at 8:42 pm

        5 stars
        I've never had borscht before and this was amazing. I used garden carrots, potatoes, and beets. I used more beets in the recipe since I have so much. I used red cabbage. Added lots of salt and pepper and extra dill and lemon juice. I made my own easy cashew cream
        ..and added a dollop of that and dill to serve. I will be making this again. Ive always loved your recipes. Thanks!

        Reply
    15. Michelle says

      November 03, 2018 at 7:46 pm

      5 stars
      Delicious! I didn’t have any cabbage in house so used beet tops! I also added some dried lemon dill spice blend. It was a fantastic soup!

      Reply
      • Alissa Saenz says

        November 04, 2018 at 2:22 pm

        Great idea! I'm so glad you enjoyed it!!

        Reply
    16. DX says

      November 11, 2018 at 7:57 am

      5 stars
      This was delicious--thank you for the recipe! The only change I made was to substitute beet greens for the cabbage. Why waste the nutritious and tasty greens? :-)

      Reply
      • Alissa Saenz says

        November 11, 2018 at 12:05 pm

        I love that idea! Glad you enjoyed it!

        Reply
    17. Kim Quinn says

      December 10, 2018 at 8:50 am

      5 stars
      This sounds wonderful! Am making it next Friday for a Loaf&Laden party Saturday.

      Would I be able to add any other varieties of root veggies? Can I include parsnip, celeriac, rutabega? We serve it in heavy paper cups and everyone brings a favorite pot of soup and we all try one anothers. This sounds wonderful and, yes!, tomato paste. So necessary. Thank you!

      Reply
      • Alissa Saenz says

        December 13, 2018 at 5:00 pm

        Yup! I think any and all of those veggies would be delicious! You might need to increase the amount of broth - it's already got a pretty high veggie to broth ratio. I hope you enjoy it!!

        Reply
    18. Kim Quinn says

      December 11, 2018 at 9:57 pm

      5 stars
      Making this Friday to serve Saturday at a soup party. About 25 ppl. Everyone brings a pot of their favorite homemade soup and if you feel nervous about cooking we ask "Then go to a real bakery and get a fantastic bread and a stick of real butter! So many soups to try! So looking forward to this one! Thank you!

      Reply
      • Alissa Saenz says

        December 13, 2018 at 4:14 pm

        I love soup, so a soup party sounds wonderful to me! I hope you enjoy this one!

        Reply
    19. A. Dray says

      January 04, 2019 at 10:50 pm

      5 stars
      Thanks everyone who posts their comments and alterations. I find them inspiring.
      I LOVE BORSCHT!! 😍
      I'm glad to have found this recipe. I've made borscht in the past before I was vegan. I love that there's a vegan version for just about everything!
      A few things I altered are I used both purple and green cabbage, red onion, and also added a splash of ACV. Also avocado oil instead of olive oil.
      I just came off of a 7 day fast and this is a perfect heart healthy, muscle supporting, keep the weight off meal for the next few nights!
      Sooo yum! 😋
      Thank you Alissa

      Reply
      • Alissa Saenz says

        January 06, 2019 at 8:36 pm

        Those all sound like delicious variations! I'm so glad you enjoyed it!

        Reply
    20. Jonny says

      January 20, 2019 at 10:00 pm

      5 stars
      Boss-ass recipe! Came out sick! Thank you. Stoked.

      Reply
      • Alissa Saenz says

        January 27, 2019 at 3:34 pm

        Yay!! Glad you like it!

        Reply
    21. Jon says

      January 24, 2019 at 7:13 pm

      5 stars
      Just had a bowl of this, delicious, thanks for the recipe. Sadly I didn't have the fresh dill on hand, so I took a chance and used about 1/2 tsp of cumin. I also used some nice red cabbage. I'll definitely make this again, and I'll make sure to get some fresh dill. I'm tempted to use fresh squeezed Key Limes rather that lemon juice as I have a great source for those.

      Reply
      • Alissa Saenz says

        January 27, 2019 at 3:12 pm

        Oh interesting! I'd never think to use cumin in here, but it does sound really good! I'm glad you enjoyed it!

        Reply
    22. Goren says

      February 06, 2019 at 1:21 pm

      5 stars
      Great recipé , I was just wondering in regards to broth, how can I make it?

      In the past I used chicken, but it's not vegan,

      Hope you can help me :)

      Reply
      • Alissa Saenz says

        February 08, 2019 at 6:37 pm

        Hi Goren! Check your supermarket near the chicken broth - most stores carry vegetable broth as well. You can also look for vegetable bullion and mix it with water to make your own broth. Something like this: https://www.amazon.com/Knorr-Cube-Bouillon-Vegetable-count-x/dp/B000SRLJH8/ref=sr_1_3_a_it?ie=UTF8&qid=1549668691&sr=8-3&keywords=vegetable%2Bbullion&th=1
        And if you can't find anything, try making it yourself: https://www.acouplecooks.com/vegetable-broth/
        Enjoy!!

        Reply
    23. Susan Meronek says

      March 03, 2019 at 2:18 am

      5 stars
      Great borscht. The second time making it I left out the tomato paste as I found it too sweet. Used sweet potato instead of potato. Added leeks instead of onions. Also very good. Thanks for posting! Cheers

      Reply
      • Alissa Saenz says

        March 03, 2019 at 4:32 pm

        I love the idea of using sweet potato! I'm so glad you like this! Thanks Susan!

        Reply
    24. Judy C says

      March 14, 2019 at 5:25 pm

      This was so good! Thank you very much. This tasted very truly connoisseur! I can't wait to look at your other recipes.

      Reply
      • Alissa Saenz says

        March 17, 2019 at 5:10 pm

        I'm so glad you enjoyed it!

        Reply
    25. Jessica Spink says

      March 20, 2019 at 5:28 pm

      5 stars
      Just made this and it turned out INCREDIBLE! I like to serve it with crusty sourdough. Thank you for the recipe!

      Reply
      • Alissa Saenz says

        March 20, 2019 at 9:13 pm

        Yay! I've been serving mine with sourdough as well! Glad you enjoyed it!!

        Reply
    26. Maggie says

      March 27, 2019 at 10:33 pm

      Delicious!! The only extra thing I added was garlic salt with parsley. I served it with toast with vegan cream cheese and dill.

      Reply
      • Alissa Saenz says

        March 29, 2019 at 5:45 pm

        Sounds like a delicious meal! Glad you enjoyed it!

        Reply
    27. Es says

      June 24, 2019 at 7:33 pm

      4 stars
      Very tasty - served hot and lumpy, also tried blended and refrigerated. Both good. 😊. Question- is this nutritional info correct? 7.5 fat grams seems like a lot. And no protein at all? According to the nutritional info, One serving calculates out to be 8 weight watchers points ~ I just don’t see that.

      Reply
      • Alissa Saenz says

        June 30, 2019 at 2:39 pm

        I'm glad you enjoyed it! 7.5 is correct - most of the fat comes from the olive oil (you could cut down to 1 tablespoon for a lower fat version). The protein was left off accidentally, so I just added it - thanks for catching that!

        Reply
    28. Robin says

      August 17, 2019 at 7:08 pm

      5 stars
      Just made it! I’m new to the vegan cuisine, only went vegan 2 months ago. I love Borscht and make it frequently... so this satisfied my craving. Going into my recipes. Thank you.

      Reply
      • Alissa Saenz says

        August 18, 2019 at 2:02 pm

        Glad this one hit the spot! Thanks Robin!

        Reply
    29. Medhika says

      August 28, 2019 at 2:14 am

      5 stars
      Could I ommit the garlic and dill? What could beused instead? Would it be flavorless without these 2 things?

      Reply
      • Alissa Saenz says

        September 01, 2019 at 10:50 am

        You can certainly omit them! There are a lot of borscht recipes that don't use garlic - including it is just my preference. Chives would be a nice substitute for the dill.

        Reply
    30. Sara Jean McCarthy says

      September 11, 2019 at 12:56 am

      5 stars
      THIS IS AMAZING (HYPERBOLE IN ALL EARNESTNESS!). I had beets from my garden and soup is my favorite thing to make. I adore a good vegan borscht and this is BY FAR the best recipe I have tried. I made some substitutions based on what I had on hand from my garden and my Imperfect Produce box. I didn't have actual cabbage so I used a combo of kale and bok choy. I also used sweet potatoes instead of russets and added 2 diced garden tomatoes. I also added a can of organic chickpeas because I wanted some extra protein and THEY WORK GREAT! I love the over-use of dill and lemon - it really feels so clean and fresh, even though it is a comfort soup. I cannot wait to try more of your soups!

      Reply
      • Alissa Saenz says

        September 12, 2019 at 9:13 am

        Yay! I'm so glad you enjoyed it! I've been thinking of making a batch with kale myself - I'll have to give it a try!

        Reply
    31. Simon hayward says

      October 23, 2019 at 9:43 am

      5 stars
      This is an incredible recipe packed full of flavour and hearty winter goodness. I was just wondering if it would be possible to cook it in the slow cooker? And if so how long should it be cooked for? And should I stagger the additions (I.e add the cabbage later etc)? Thanks.

      Reply
      • Alissa Saenz says

        October 27, 2019 at 2:02 pm

        I'm so glad you like it! I think it would work in a slow cooker, but I haven't tried so I can't give exact times and settings. I'm thinking 3 or 4 hours on high or 5 to 7 on low, and you can probably add everything at once. I'd love to hear how it works out if you try!

        Reply
    32. Pauline says

      December 11, 2019 at 1:55 pm

      5 stars
      This was easy to make and absolutely delicious. Very filling too. Wouldn't change anything about this recipe yum yum yum. Thank you.

      Reply
      • Alissa Saenz says

        December 15, 2019 at 3:03 pm

        Wonderful! I'm so glad you like it!

        Reply
    33. Jen says

      December 14, 2019 at 4:48 pm

      5 stars
      Perfect recipe! I added about a tsp if pickling spice (like my grandma used to), but this recipe is perfect as is.

      Reply
      • Alissa Saenz says

        December 15, 2019 at 2:51 pm

        Glad you like it!

        Reply
    34. robcrawford says

      January 17, 2020 at 7:01 am

      5 stars
      This recipe is one of the tastiest soups I have ever cooked. It is also my first vegan venture, and I have to say, it was spectacularly good. The only thing I substituted was kale for cabbage, which worked extremely well.

      Reply
    35. Emily McGloin says

      January 19, 2020 at 9:50 pm

      5 stars
      Super tasty, I've made this several times now :)

      Reply
    36. klara says

      April 30, 2020 at 12:56 am

      5 stars
      I grew up eating this soup with my mum as she loved it and now I cook it for my housemates who bug me to make it weekly !!! This is by far the BEST recipe to follow and turns out amazing every time I make it! Thank you, Im making this tonight :)

      Reply
    37. Terri Fischer says

      June 02, 2020 at 12:23 am

      5 stars
      Delicious! I used low sodium vegetable broth and results were very tasty!

      Reply
    38. Jennifer says

      November 01, 2020 at 9:58 am

      Would white beans taste good in this? Would like to make it heartier and add a protein source

      Reply
      • Alissa Saenz says

        November 01, 2020 at 9:03 pm

        I think white beans would make a nice addition.

        Reply
    39. julia says

      November 04, 2020 at 1:38 pm

      5 stars
      I pureed this and added popcorn on top! So good.

      Reply
    40. Sonia says

      November 06, 2020 at 4:04 pm

      5 stars
      Amazing borscht recipe. I'm wondering if anyone has a good vegan dairy brand they've paired with and can confirm works well?

      Reply
      • Alissa Saenz says

        November 08, 2020 at 7:54 pm

        Glad you think so! I actually like this best with homemade cashew cream: https://www.connoisseurusveg.com/cashew-cream/

        Reply
    41. Joe says

      November 28, 2020 at 3:55 pm

      5 stars
      This is the BEST thing I've made since becoming vegan a year ago and possibly ever in my life. Like you, I always thought it looked and sounded disgusting. Boy was I wrong. Thank you Alissa for giving my palate such joy!

      Btw, I used Tofutti "sour cream" and it was amazing!

      Reply
    42. Amy says

      December 31, 2020 at 1:16 pm

      5 stars
      I’ve been using this recipe for so long and felt it was long overdue that I leave a review.
      I am particular about my borscht and have tried so many recipes. This is the first one I have made that was spot on in every way. No need to adjust. I love the addition of lemon. I do add celery. And I often leave out potatoes if I’m going to freeze it, but that’s just my preference. This recipe can be made as is and is amazing frozen as well. I’m so glad I stumbled upon it his recipe years ago! Thank you.

      Reply
    43. Maggie says

      March 09, 2021 at 9:26 pm

      This was so easy! Not only delicious but comforting and just what was needed for a cold windy day.

      Reply
    44. Amy says

      August 18, 2021 at 6:18 pm

      5 stars
      This is my go to borscht recipe that I have made for a few years now. I have tried many different recipes but this one is the one I like the most. I do like to add celery to mine. If I am freezing a big batch, I will leave out the potato so that it doesn’t get too mushy after freezing. I LOVE the addition of lemon instead of vinegar. It makes the color pop and gives the soup a nice fresh taste, so wonderful with the beet and dill. Oh, and I add lots of fresh dill too! Thanks for a great recipe!

      Reply
    45. Tom says

      August 29, 2021 at 11:15 pm

      5 stars
      My neighbor gave me some beets and onions from his garden, so I decided to try this. Wow, ,so incredibly tasty. At the end, I added the lemon juice, 1 Tbsp dried dill, 1 tsp salt and several grinds o black pepper. It was perfect and we loved it. The beets came out al dente but we like them that way, and we're not vegan, so I used a dollop of real sour cream. So good, I would say restaurant quality!

      Reply
    46. Sue says

      October 03, 2021 at 6:25 pm

      Amazing! Even friends who don't like beets love this! Wonderful with freshly grated horseradish. Best borscht I've ever eaten!

      Reply
    47. Izzy says

      December 28, 2021 at 11:43 pm

      5 stars
      One of the best soups I’ve ever made, and I love soup. Beets weren’t soft enough so next time I’ll simmer for longer and cut them into smaller chunks. I also added some vegan sausage and an extra cup of broth, and it turned out great. Thanks for the amazing recipe!

      Reply
    48. Katie says

      February 06, 2022 at 4:56 pm

      I just wanted to thank you for this recipe and let you know it turned out great! I substituted the beet greens for half the cabbage on my mother's recommendation and cooked it a while longer for the tougher leaves. With the weather we've been having it was lovely to make something that warms you.

      Reply
    49. Mariam says

      March 16, 2022 at 7:31 am

      Just tried it, tastes really good! Thanks, and it's easy to make.

      Reply

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