Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Vegan Borscht
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.
Ingredients
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.
