Vegan Ukrainian Borscht
Discover the hearty and vibrant flavors of Vegan Ukrainian Borscht, a plant-based take on the classic Eastern European soup that's as nourishing as it is delicious. Packed with wholesome ingredients like shredded beets, carrots, cabbage, and potatoes, this recipe creates a naturally sweet and tangy broth enhanced by tomato paste, apple cider vinegar, and a hint of sugar. Perfectly spiced with garlic and black pepper, and topped with fragrant fresh dill, this vegan borscht is a comforting bowl of goodness that’s perfect for any season. Ready in under an hour, it’s ideal for meal prep or a cozy dinner, especially when paired with crusty bread and vegan sour cream for serving. Bursting with bold color and flavor, this Ukrainian favorite is a must-try for plant-based food lovers!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, peeled and grated Carrots
- 4 medium, peeled and grated Beets
- 1 medium, peeled and diced Russet potato
- 2 cups, shredded Green cabbage
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes
- 6 cups Vegetable broth
- 1 Bay leaf
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons, chopped Fresh dill
- Vegan sour cream (optional, for serving)
- Crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the grated carrots and beets to the pot. Sauté for 5 minutes, stirring occasionally, to begin releasing their sweetness.
Stir in the tomato paste and cook for another minute to enhance its flavor.
Pour in the vegetable broth and add the diced potatoes, shredded cabbage, bay leaf, diced tomatoes, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the vegetables are tender.
Remove and discard the bay leaf. Stir in the apple cider vinegar and sugar, adjusting seasoning to taste if necessary.
Ladle the hot borscht into bowls and garnish with fresh dill. If desired, serve with a dollop of vegan sour cream and a slice of crusty bread on the side.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8420 mg | 366% | |
| Total Carbohydrate | 239.6 g | 87% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 75.4 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6337 mg | 135% | |
*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.
