Beetroot Borscht

This vegan beetroot borscht is a light, ruby-colored soup built on beetroot, carrot, onion and celeriac, simmered in a clear broth and finished with a splash of vinegar for that signature tangy edge. It is inspired by the traditional Ukrainian borscht, it is naturally plant-based and gluten-free, and it works beautifully whether you want something warming in autumn or something refreshing in summer.

I first made this on a cold autumn day, with the wind howling and the leaves starting to fall. I really wanted a hot, flavorful soup to warm me up from inside-out and enjoy while I watched a good, old movie, so I decided to make this lovely, ruby-colored beetroot borscht. It has been a cold-weather favorite of mine ever since, and I hope this guide helps you make a delicious and authentic beet borscht too.

What is borscht and where it comes from

Borscht is a classic soup originating from Eastern Europe, particularly Ukraine and Russia, where it is a true household staple. At its heart it is a beetroot-based soup, which is what gives it that deep ruby color and slightly sweet, earthy base. This version keeps things simple and fully plant-based, so you get all the comfort of the original without any meat or dairy.

The ingredients that make this borscht work

This is a short ingredient list, so each one earns its place. A few notes to help you shop and prep:

• Beetroot is the star. Choose firm beets with smooth skin and no soft spots; small to medium beets tend to be sweeter and more tender than very large ones. Cut it into small cubes so it cooks through evenly in the time given.
• Carrot and onion build the sweet, mellow backbone of the broth. Grating the carrot helps it melt into the soup, while sauteing the diced onion first deepens the flavor.
• Celeriac (celery root) adds an earthy, savory depth. You can chop it into small cubes or grate it, whichever you prefer.
• Vinegar is what gives borscht its characteristic tang and also helps keep that vivid ruby color bright. Add it toward the end and taste as you go.
• Celery or lovage leaves and parsley bring fresh, herby aroma. Lovage in particular gives a wonderfully traditional flavor if you can find it.

Tips for the best beet borscht

The recipe itself is easy, but a few small things make a big difference in the final bowl:

• Saute the onions until golden before adding the water. This builds a sweeter, more rounded base instead of a flat, watery broth.
• Keep the beetroot cubes small and uniform so everything finishes cooking at the same time.
• Add the vinegar near the end, after the vegetables are tender, and taste before adding more. The acidity both seasons the soup and protects the bright red color.
• Season with salt gradually. Beets are naturally a little sweet, and the right amount of salt is what brings the whole soup into balance.
• If you like a thicker, heartier bowl, you can simmer a little longer to concentrate the broth.

Why the vinegar matters

The splash of vinegar is not just for taste. Beetroot pigments (the betalains responsible for that ruby color) hold their bright red far better in an acidic environment, so a little vinegar keeps the soup looking vivid rather than dull and brownish. The acidity also balances the natural sweetness of the beets and carrots, which is exactly what gives borscht its distinctive sweet-and-sour character. Adding it toward the end means you keep both the color and the bright tang instead of cooking them away.

What to serve with vegan borscht

Borscht is traditionally served with a dollop of sour cream stirred in, and you can do exactly that with my vegan sour cream or a spoonful of vegan yogurt to soften the tang and add creaminess. A slice of crusty bread on the side makes it a full, satisfying meal. If you fall in love with beet-forward soups, you might also enjoy my beet greens soup or the heartier beetball soup.

Storage and make-ahead

This borscht keeps well, and many people find it tastes even better the next day once the flavors have had time to settle. Store leftovers in an airtight container in the fridge for up to 4 to 5 days, and reheat gently on the stove. It also freezes nicely, so you can make a big pot and portion it out for quick lunches later. If you are building a cozy menu, it slots in perfectly alongside other fall soup recipes, and it pairs well with other Eastern European favorites like my vegan Olivier salad.

If you make this beetroot borscht, I would love to know how it turned out. Please rate the recipe and leave a comment below telling me whether you went with lovage or celery leaves, and any tweaks you made to the tang. I’m sure it will become one of your favorite soup recipes!

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