Vegan Maple & Beet Borscht

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Deep garnet beets go into the oven first, roasting until their edges caramelize before they simmer down into a broth built on sautéed onion, carrot, and sweet potato. Ginger and turmeric bloom in the pot for warmth, while shredded cabbage softens right into the base for extra body and a little bite. A finishing splash of apple cider vinegar and a touch of maple syrup give the whole pot that classic sweet-tart borscht balance, rounded out with just enough salt to make it sing. Ladled into bowls and finished with fresh dill and parsley, it's a vibrant, deeply flavorful bowl that holds up beautifully as a make-ahead lunch or a cozy starter. This one is a great fit for a vegan table, no matter the season.

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Ingredients

4 servings

For the soup

1 lb beets (about 3 medium), peeled and cut into ½-inch cubes
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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1 tbsp olive oil, divided
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
1 medium sweet potato, peeled and cut into ½-inch cubes
2 cups green cabbage, thinly shredded
4 cups bone broth
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
1 cup water
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tsp salt, plus more to taste

For serving

2 tbsp fresh dill, roughly chopped (optional)
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the cubed beets with 1/2 tbsp of the olive oil and a pinch of salt on a rimmed baking sheet, spreading them in a single layer. Roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and the beets are tender when pierced with a fork.
2
While the beets roast, heat the remaining 1/2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.

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