Print Options:

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

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.


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


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


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


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