Best 2 Vegan Borscht Recipes

Borsch is a flavorful and vibrant soup originating from Eastern Europe, particularly Ukraine, Poland, and Russia. This classic dish is typically prepared with beets, cabbage, carrots, onions, and tomatoes. The addition of beets gives the soup its distinctive reddish-purple hue and a slightly sweet and earthy flavor. Borscht is often served with a dollop of sour cream or yogurt, and it can be enjoyed hot or cold. In this article, we present three delicious vegan borscht recipes that capture the essence of this traditional soup while catering to a plant-based diet. Whether you prefer a classic Ukrainian-style borscht, a hearty Polish version, or a refreshing cold borscht, these recipes offer a delightful culinary journey through Eastern European flavors.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN BORSCHT

Vegan Borscht image

A vegan version of a traditional Russian/Ukranian soup.

Provided by vivid930

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 3h5m

Yield 8

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
1 onion, chopped
3 tablespoons olive oil
2 stalks celery, chopped
2 carrots, finely chopped
1 green bell pepper, chopped
3 beets, including greens, diced
1 (16 ounce) can whole peeled tomatoes
½ cup canned peeled and diced tomatoes
2 potatoes, quartered
1 cup shredded Swiss chard
2 cups vegetable broth
4 cups water
2 tablespoons dried dill weed
salt and freshly ground black pepper to taste
1 (16 ounce) package silken tofu

Steps:

Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.

Nutrition Facts : Calories 198 calories, Carbohydrate 22 g, Fat 9.9 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 284.6 mg, Sugar 7.1 g

SASHA'S VEGAN BORSCHT

Sasha's Vegan Borscht image

This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.

Provided by nch

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

4 medium red beets with greens
3 tablespoons olive oil
1 large yellow onion, finely chopped
3 large cloves garlic, minced
2 large carrots, peeled and cut into 1/2-inch cubes
1 rutabaga, peeled and cut into 1/2-inch cubes
1 medium parsnip, peeled and cut into 1/2-inch pieces
2 teaspoons dark brown sugar
2 quarts water
¼ medium head green cabbage, shredded
2 teaspoons salt, or more to taste
1 large bay leaf
1 tablespoon white wine vinegar, or more to taste
freshly ground black pepper
1 small bunch parsley, stems removed, finely chopped
¼ cup sour cream, or to taste

Steps:

Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
Serve sprinkled with parsley and a dollop of sour cream.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 18.6 g, Cholesterol 3.2 mg, Fat 6.9 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 657.9 mg, Sugar 10.1 g

Tips:

Use fresh, seasonal vegetables. This will give your borscht the best flavor.
Don't be afraid to experiment with different vegetables. There are many different variations of borscht, so feel free to add or omit vegetables as you like.
Be patient. Borscht takes time to simmer, but it's worth the wait. The longer it simmers, the more flavorful it will be.
Serve borscht with a variety of toppings. Sour cream, dill, and bread are all classic toppings for borscht, but you can also try other things like grated beets, horseradish, or even a dollop of yogurt.

Conclusion:

Borscht is a delicious, healthy, and hearty soup that is perfect for a cold day. It's also a great way to use up leftover vegetables. With its vibrant color and complex flavor, borscht is a soup that is sure to impress your friends and family. So next time you're looking for a new soup to try, give borscht a try. You won't be disappointed.