Vegan Borscht – Beet Soup

Vegan beet soup

I woke up early this morning to discover my garden covered by a thick blanket of snow. Every little branch had a layer, every item was covered perfectly. It was a scene straight out of a Japanese garden in the winter. Breathtaking!

For some reason, all I could think about was making a nice borscht, the traditional hearty beet soup. Luckily I happened to have beets in the refrigerator (I am not sure if I would have braved snowy roads for it though!)

Vegan Borscht - Beet Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Russian
Serves: 4
  • 3-4 medium red beets, peeled and shredded
  • ½ yellow cabbage shredded
  • 3 medium potatoes peeled and cubed
  • 1 medium onion chopped
  • 1 clove of garlic minced
  • 1 tbsp vegetable oil
  • ½ can of tomato sauce
  • 1-2 tbsp white vinegar
  • 4-5 cups of vegetable broth (or more if you like it more liquid)
  • Vegan sour cream for topping
Putting it Together
  1. Shred the beets and the cabbage.
  2. Cube the potatoes.
  3. Stir fry the onion and garlic in a little oil.
  4. Add the shredded vegetables to the onion and mix everything.
  5. Add the broth and the vinegar and simmer over medium heat for 15-20m.
  6. Serve the soup in nice bowls and top with some vegan sour cream.
  7. You can also sprinkle with some fresh chives,green onions or parsley.
If you want to make it look just like the traditional soup, you can add a few vegan beefless tips.


Snowy scene


As a self-taught vegan chef, food consultant and animal lover, I feel so blessed to share my passion for great tasting international karma-free food that is kind to animals, our health and the planet.
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