Vegan Borscht
A plant-based version of the classic borscht, rich in vegetables and flavor. This recipe maintains the traditional taste while being completely animal-product free.
Ingredients
- 1 kg beets, peeled and grated
- 2 large onions, diced
- 3 carrots, grated
- 1 small cabbage, shredded
- 4 potatoes, cubed
- 2 tbsp tomato paste
- 3 cloves garlic, minced
- 2 bay leaves
- Vegetable oil
- Salt and pepper to taste
- Fresh herbs for garnish
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Sauté onions and carrots in vegetable oil
All Steps
Sauté onions and carrots in vegetable oil
Add beets and cook until tender
Add cabbage and potatoes
Season with salt, pepper, and bay leaves
Simmer until all vegetables are tender
Serve hot with fresh herbs
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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The quintessential Ukrainian borscht, a hearty beet soup that's both nutritious and delicious. This traditional recipe has been passed down through generations and is considered a national treasure of Ukraine.
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