This beetroot borscht is a healthy vegan soup recipe inspired by the traditional Ukranian borscht soup and it is perfect for any season!
Today is a cold Autumn day. The wind is howling and the leaves started to fall. I really wanted to make a hot, flavorful soup to warm me up from inside-out and enjoy it while I watch a good, old movie. I decided to make this lovely, ruby-colored beetroot borscht.
Borscht is a traditional and classic soup originating from Eastern Europe, particularly Ukraine and Russia. It’s a staple in many households and is a warm and comforting dish, especially during cold weather.
This beetroot borscht recipe is similar to the Ukrainian borscht, but unlike the original recipe, it was made vegan, as it does not contain any beef broth.
Beetroots are amazing veggies and should be eaten as often as possible! This beetroot borscht is a great way to add more beetroots into your diet. Another way would be drinking this awesome pink lemonade!
Borscht soup variations
- You can add more root vegetables to the soup, such as turnips, parsnips, or celery root.
- You can also add a cup of shredded cabbage to the soup for a heartier borscht.
- Some people like to add a dollop of vegan sour cream or yogurt to the soup before serving.
- For a spicier version, you can add a pinch of ground hot paprika to the soup.
Tips for the best beetroot borscht
- Grating the beets makes for a smoother and creamier soup, but if you prefer a chunkier borscht, simply dice the beets instead.
- You can use red or golden beets for this recipe, but keep in mind that golden beets will result in a milder flavor.
- If you don’t have white wine vinegar, you can substitute it with apple cider vinegar or red wine vinegar.
I hope this guide helps you make a delicious and authentic beet borscht. Give it a try! I’m sure it will become one of your favorite soup recipes! 🙂
Vegan Beetroot Borscht
Ingredients
- 1 beetroot chopped in small cubes
- 1 carrot grated
- 2 onions diced
- ½ cup celeriac chopped in small cubes (or grated, as you wish)
- 1 tbsp oil
- 3 tbsp vinegar
- ½ cup celery leaves or lovage leaves, chopped
- salt to taste
- ⅓ tsp ground pepper
- 3 L water
- parsley chopped, for garnish
Instructions
- Heat oil in a large pot.
- Add diced onions and sauté for 5 minutes, until golden.
- Add water.
- Add chopped beetroot, celery root, grated carrot , salt and pepper.
- Boil for 30 minutes.
- Add vinegar and chopped celery leaves.
- Garnish with parsley and serve hot!
Nutrition
Did you like this Ukrainian borscht recipe? Then you may want to also try these hearty soups:
Marie
Monday 16th of July 2018
This is so easy and comforting! Will definitely do this again soon. Thank you, Ruxandra!
P.S: can I leave out the celery leaves? (my daughter doesn't like them at all)
Ruxandra
Tuesday 17th of July 2018
You're welcome! Sure! :D
Gourmandelle
Saturday 5th of November 2011
Thank you so much Christine!
Christine knapkins_com
Thursday 3rd of November 2011
Hi Foodie, Your Vegan Beetroot Borscht recipe has been selected to be featured in a Recipe Guessing Game!