Vegan Traditional Ukrainian Borsch
Discover the rich, hearty flavors of Vegan Traditional Ukrainian Borsch, a classic Eastern European soup made plant-based without compromising its authentic taste. This vibrant ruby-red dish is brimming with wholesome ingredients like earthy beets, potatoes, carrots, and tender cabbage simmered to perfection in a flavorful vegetable broth. Infused with tangy apple cider vinegar, fragrant dill, and a hint of garlic, this borsch delivers a perfect balance of sweet and savory flavors. Ready in just over an hour, it’s a satisfying, nutrient-packed meal ideal for cozy family dinners or meal prepping. Top it off with fresh parsley and a dollop of vegan sour cream for a truly comforting, traditional experience. Perfect for those craving Ukrainian cuisine with a compassionate, vegan twist!
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Recipe Information
Ingredients
- 3 medium (peeled and grated) Beets
- 2 medium (peeled and grated) Carrots
- 3 medium (peeled and diced) Potatoes
- 3 cups (shredded) White cabbage
- 1 medium (diced) Onion
- 3 cloves (minced) Garlic
- 3 tablespoons Tomato paste
- 8 cups Vegetable broth
- 2 pieces Bay leaf
- 2 teaspoons (or 2 tablespoons fresh, minced) Dried dill or fresh dill
- 2 tablespoons Apple cider vinegar
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Pepper
- 2 tablespoons Sunflower oil (or any neutral oil)
- 2 tablespoons (minced, for garnish) Fresh parsley
- optional (for serving) Vegan sour cream
Instructions
Heat the sunflower oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the grated beets and carrots to the pot, and cook for 7-10 minutes, stirring occasionally, until softened.
Mix in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Pour in the vegetable broth and bring to a gentle boil.
Add the diced potatoes, shredded cabbage, and bay leaves. Reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes are fork-tender.
Stir in the apple cider vinegar, dried or fresh dill, salt, and pepper. Adjust seasoning to taste.
Remove from heat and let the borsch sit for 10 minutes to allow the flavors to meld.
Serve hot, garnished with fresh parsley and a dollop of vegan sour cream, if desired.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7677 mg | 334% | |
| Total Carbohydrate | 321.3 g | 117% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 77.6 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 9062 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
