Vegan Borscht

Name: Vegan Borscht
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 600g beetroot, diced; 300g white cabbage, shredded; 2 carrots, diced; 2 stalks celery, diced; 1 large onion, diced; 3 cloves garlic, minced; 400g crushed tomatoes; 3 tbsp apple cider vinegar; 1 tbsp sugar; 1.5L vegetable stock; 3 tbsp olive oil; fresh dill to serve; coconut yoghurt to serve

Classic Eastern European beetroot soup with cabbage and dill — hearty, tangy and deeply coloured. Balancing the earthy sweetness of the beetroot with a proper hit of vinegar at the end is what gives borscht its defining sweet-and-sour edge, rather than tasting flatly sweet.

Total time

55 min

Prep

20 min

Cook

35 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

600gbeetroot, diced

300gwhite cabbage, shredded

2carrots, diced

2 stalkscelery, diced

1large onion, diced

3 clovesgarlic, minced

400gcrushed tomatoes

3 tbspapple cider vinegar

1 tbspsugar

1.5Lvegetable stock

3 tbspolive oil

fresh dillto serve

coconut yoghurtto serve

Instructions

Fry onion, carrot and celery in oil until soft.

Add garlic, cook 2 minutes.

Add beetroot and cabbage, stir well.

Add tomatoes and stock, bring to boil.

Simmer 30 minutes until vegetables are very tender.

Add vinegar and sugar, stir well.

Season generously — it should be sweet and sour.

Serve with a dollop of coconut yoghurt and fresh dill.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

251

Protein

6.6g

Fat

11.3g

Carbs

35.6g

Fiber

Sodium

1600mg

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