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–+ servings
beetroot borscht bors de sfecla

Vegan Beetroot Borscht

This vegan beetroot borscht is a vibrant, comforting soup inspired by the traditional Ukrainian borscht. Made with beets, carrot, and celeriac, it comes together in about 40 minutes and is perfect for any season.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 6 servings

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 the oil in a large pot.
  • Add the diced onions and saute for 5 minutes, until golden.
  • Add the water.
  • Add the chopped beetroot, celeriac, grated carrot, salt and pepper.
  • Boil for 30 minutes.
  • Add the vinegar and chopped celery leaves.
  • Garnish with parsley and serve hot!

Notes

Vinegar both seasons the soup and helps keep the beet color bright, so add it near the end and taste before adding more. Leftovers keep well in the fridge for up to 3 days and the flavor deepens overnight.