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Vegan Beet Borscht

Yields1 Serving

 2 tbsp Olive Oil
 3 Medium Beets, peeled and diced
 2 Medium Carrots, diced
 1 Medium Onion, diced
 2 Garlic Cloves, minced
 4 cups Vegetable Broth
 2 tbsp Tomato Paste
 2 cups Chopped Cabbage
 1 Medium Russet Potato, diced
 1 ½ tbsp Lemon Juice
 Salt and Pepper, to taste
 Yogurt, Sour Cream or Mayonnaise, for serving (omit for vegan)
 Fresh Dill, Chives, and/or Parsley, for serving
1

Heat olive oil in a large pot over medium heat. When the oil is hot, add beets, carrots, and onions. Saute until the vegetables soften, about 10 minutes.

2

Add garlic and saute for 1 minute more. Stir in broth, tomato paste, cabbage, and potato.

3

Bring the mixture to a boil. Once boiling,lower the heat and simmer, uncovered, until the vegetables are tender, about 15-20 minutes.

4

Remove the pot from the heat and add in lemon juice and season with salt and pepper.

5

Ladle the borscht into bowl and top with fresh herbs and toppings if desired.
Serve and enjoy.