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4.92 from 34 votes
Vegan Borscht
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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

Course: Soup
Cuisine: American, Russian
Servings: 4
Calories: 200 kcal
Author: Alissa Saenz
Ingredients
  • 2 tablespoons olive oil
  • 3 medium beets, peeled and diced (1/2 inch)
  • 2 medium carrots, peeled and diced (1/2 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 (1/2 inch)
  • 1 1/2 tablespoons lemon juice
  • 1/4 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.